Our perception that we have 'no time' is one of the distinctive marks of modern Western culture.
Margaret VisserRead
Bread is for us a kind of successor to the motherly breast, and it has been over the centuries responsible for billions of sighs of satisfaction.
Interpretation
Bread symbolizes nourishment and comfort, akin to a mother's care.
In this quote, Margaret Visser reflects on the profound role that bread plays in human life, likening it to the nurturing and satisfying experience of a mother's breast. Throughout history, bread has not only been a fundamental source of sustenance but also a source of emotional comfort and satisfaction, evoking deep-seated feelings of security and contentment for billions of people.
In practice
In a speech about the importance of food in cultural identity.
Our perception that we have 'no time' is one of the distinctive marks of modern Western culture.
Barbecue is an incredibly democratic food. It's cheaper than McDonald's in many places and far more delicious. On the other hand, the only reason it can be that cheap is they use commodity hogs, the worst of the worst, which is - you know, it's an industry kind of ruining North Carolina.
We are delightfully trapped by our memories. I can't drink a bottle of Chateauneuf-du-Pape Vieux Telegraphe without revisiting a hotel bistro in Luzerne, Switzerland, where I ate a large bowl of a peppery Basque baby goat stew. A sip and a bite. A bite and sip. Goose bumps come with the divine conjunction of food and wine.
What we need in this country is a general improvement in eating. We have the best raw materials in the world, both quantitatively and qualitatively, but most of them are ruined in the process of preparing them for the table.
Cooking is, to me, the perfect fusion of generosity and selfishness, indeed the resolution of generosity and selfishness, the answer to my torn nature.
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
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