Physiology of Taste and Tastebuds

As I mentioned here, I am a student again.  Our first mini assignment was to skim The Physiology of Taste and pick a bit that speaks to our humor and post a brief reflection of it in a 'status' format.  I find myself captivated by this book written 200 years ago.  So much of what is discussed through anecdote or observation holds true today.

There are many areas in what I have read so far that could be expanded upon, but I came across a translation on gastronomical tests, and thought of our little dinner club...the Tastebuds.  We meet monthly choosing a theme or chef, then spend hours cooking together and enjoy a beautiful meal at the end...evenings full of friendship and family.  We critique each dish and in our opinion, there have been very few failures.  I  must say that we have become quite the food snobs through this process.  We have found that we are hard pressed to find food that we enjoy more.  Is it the taste, the companionship, or both?  I think, perhaps both, and a mutual love for the rituals of food and friendship.

The quote that made me laugh out loud today was this. "Whenever a dish of distinguished and good flavor is served, the guests should be attentively watched, and those, the faces of whom do not express pleasure, should be marked as unworthy."

The passage goes on to describe different levels to the 'tests' that can accommodate those coming from all levels of experience.  I am eager to move through this course discovering new perspectives and reflecting upon what food culture means to me and what my hopes are for both my family and our community as reflected in the food we prepare and eat.

Food, Summer Stuff & MIT

The early black-eyed-Susans of August bring with them lengthening shadows and the softer, more golden light that are sure signals of the approaching fall.  With that comes my inner sense of needing to prep for the cooler months ahead. 

Food culture seems to be a key thought process around here, especially during harvest season, and this week it has brought lots of new ideas and goals.  In the last couple of weeks we have been getting some early garden harvests in and experimenting with preserving different things.  Two large crocks are on the kitchen counter lacto-fermenting away, one with cucumbers and one full of green beans.  Though neither crop is producing heavily yet, it is coming and soon.

Food is such an integral (intergalactic is what my auto correct tried to correct this to. Ha, maybe its that too!) part of our experience.  Growing, canning, cooking, eating and simply taking an active role in how the food we eat gets to our table.  I just finished French Women Don't Get Fat.  It was an interesting read on food culture and how by simply placing your emphasis on the importance of the meal and how it is to be eaten and enjoyed is one of the essential components of healthier living.  When I finished reading it, I made Karen LeBillons carrot soup.  It was such a hit with the family, that the kids have asked me to make it again...and soon!

After finishing this meal, I read that my group of blogging friends has proposed taking one of the free courses offered through MIT's website together.  I am so excited to be part of this group of dynamic and creative women.  We will be discussing and studying a course on food and culture, and then applying our thoughts more fully in a writing course on contemporary issues, Culture Shock!  How fun to get ready for school in the Fall right along with the kids.  Message me if you would like to join us!

I am excited to be headed to the Madison Farmers Market with some girlfriends this weekend.  I have never been and it is supposed to be something to see.  I hope to take lots of pictures, chat with the farmers and artisans, and bring back some tasty ideas.

So, as you can see, food has been dominating my thoughts, well,  along with preparing for the wedding and the usual summer stuff!  Oh and remind me to tell you about B's latest adventures in removing wild bee swarms from barns where they have taken up residence (cutouts)....quite the experiences!