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December 4, 2005
pierogi on my mind
A few summers ago I spent some time in Greece. When sitting down in a terrace of a restaurant, I would wait at least 20 minutes for the waiter to leisurely bring the menu over. This may have seemed peculiar at first, but after several restaurant outings with my Greek friends, I soon grew extremely fond of the slow and relaxed pace of life. So much so, that I vowed to observe the same pace upon my return to New York. I imagined that there too, I would spend luxuriously long and slow hours talking to friends in restaurants while savoring fresh well prepared food. Needless to say my naiveté was about to rupture. BKG’s notion of “immobility of coalescence” is true not only of the taste of food and wine, which never tastes the same when transported to another location, but also of ambiance.
I was really enjoying reading “Cruising the Ark of Taste,” until I got to the discussion of turkey insemination. I don’t eat turkey but now I understand why the few turkey sandwiches I’ve had in my life always tasted so bad. It’s back to vegetarianism for me. While an admirable theory Slow Food is feasible in very particular circumstances. Putting the philosophy into practice in New York is quite the task. In a city where everyone is in a hurry, scheduling a Slow Food feast with friends may be possible, under the stipulation that you are not enrolled in a one-year graduate program. Unless, of course you happened to take Raul’s summer course where we cooked for grades.
I wish I could spend more time savoring the articles, but I have to wolf something down so I can get back to working on my paper.
Posted by Dominika Bennacer at December 4, 2005 1:10 PM