I really enjoyed reading Food in Cuba and I just started Longthroat Memoirs. While reading Food in Cuba, I always thought about the taste aspect even though you mentioned "There is maybe this unsaid idea that the taste matters less than what the food signifies." I think the only time taste was mentioned was when the meat was bad and some people decided to get past it if it was cooked a certain way. I also wished there was more insight into taste while enjoying a decent meal but I do not think this was the point of what a decent meal is and the study of this book. Outside of the book, when I think of my own idea of a decent meal that is traditional or nostalgic, I try to make to recreate the meal with the closest ingredients as possible so that in the end, all the flavors are there. In the case of the book, it seems as if it's important for all the elements to be accessible, rice, meat, beans to make it a decent meal.
As an anthropological text, it certainly strains the interest of the food-minded reader re: taste. I think it’s so interesting because I feel so overloaded by recipes, ideas of “deliciousness,” videos saying “you need to eat this” that it’s so refreshing to me to think about food on these other terms, of decency and adequacy. I definitely have felt pushed toward this in my own writing—but the editor of my new book assures me my draft thus far provides a lot of tasting notes 😂
My reflection is that I cannot wait to join for Eating to Extinction. Just picked up Consuming Passions: The Anthropology of Eating which I highly recommend!
I really enjoyed reading Food in Cuba and I just started Longthroat Memoirs. While reading Food in Cuba, I always thought about the taste aspect even though you mentioned "There is maybe this unsaid idea that the taste matters less than what the food signifies." I think the only time taste was mentioned was when the meat was bad and some people decided to get past it if it was cooked a certain way. I also wished there was more insight into taste while enjoying a decent meal but I do not think this was the point of what a decent meal is and the study of this book. Outside of the book, when I think of my own idea of a decent meal that is traditional or nostalgic, I try to make to recreate the meal with the closest ingredients as possible so that in the end, all the flavors are there. In the case of the book, it seems as if it's important for all the elements to be accessible, rice, meat, beans to make it a decent meal.
As an anthropological text, it certainly strains the interest of the food-minded reader re: taste. I think it’s so interesting because I feel so overloaded by recipes, ideas of “deliciousness,” videos saying “you need to eat this” that it’s so refreshing to me to think about food on these other terms, of decency and adequacy. I definitely have felt pushed toward this in my own writing—but the editor of my new book assures me my draft thus far provides a lot of tasting notes 😂
My reflection is that I cannot wait to join for Eating to Extinction. Just picked up Consuming Passions: The Anthropology of Eating which I highly recommend!
Oh, that sounds brilliant! I’m looking it up now.
Let me know if you have trouble finding it and I'll try to help! It can be tricky to track down.
Food extinction is a relevant topic to me, and it needs more attention and discussion, in my humble opinion...
That’s what we will be reading about in the fall!
Mfk Fischer because I would love to hear the groups brain on it
I have read a fair amount of MFK Fisher's work. She would be a good choice.
+1 for smart-grosvenor! on my to-read list is opie's zora neale hurston on florida food