Cooking Therapy
I’ve long held the belief that cooking involves a connection to the earth, especially for those of us who live in urban environments. Lately I’ve been thinking about how nourishing and therapeutic the act of cooking is for those participating. It’s not just about eating delicious food.
My recent class on 5-ingredient comfort food was the first focus of reflection. I observed that after making a host of cozy dishes like peanut butter and jelly-stuffed French toast, mac ‘n cheeses, quesadillas, and chocolate mousse, the class seemed ready to don pajamas and settle in for a nursery night. The atmosphere in the room was amazingly reassured.
The following day, a friend of mine came over to cook with me. His energy was low. The residue of a particularly bad day at work hung over him like a black cloud. We didn’t speak much; we just started peeling and chopping and sautéing. As the evening wore on, delightful scents wafted through the air; we had crisps and brown betties baking, bacalao and potato fritters frying, and ratatouille roasting. An apparent alchemy was taking place; by the end of the evening, my friend’s gloom had completely lifted.
Years ago, about a week after 9/11, a similar noticeable mood-lifting experience took place during a bread-baking class. The students filed in disheartened, all of them having had an all-consuming and depressing week. They kneaded and pummeled the dough, then shaped those loaves as if their lives depended on it. Apparently something else –hope perhaps?- was rising in the air alongside those loaves. The students all later remarked that this was the first time that they had been able to get their minds off the tragedy in an entire week.
Seamus Heany’s sonnet Clearances refers to the quiet intimacy of working side by side peeling potatoes with his mother.
When all the others were away at Mass
I was all hers as we peeled potatoes.
They broke the silence, let fall one by one
Like solder weeping off the soldering iron:
Cold comforts wet between us, things to share
Gleaming in a bucket of clean water.
And again let fall. Little pleasant splashes
From each other’s work would bring us to our senses.
So while the parish priest at her bedside
Went hammer and tongs at the prayers for the dying
And some were responding and some crying
I remembered her head bent towards my head,
Her breath in mine, our fluent dipping knives-
Never closer the whole rest of our lives.

October 17th, 2007 at 10:10 am
Hi Myra,
I was one of the students in your 5-ingredient comfort foods class. I had such a fantastic time but yes, by night’s end, I was ready to curl up into a ball in my pajamas. Eating macaroni and cheese at 10 pm can do that to you!
Just wanted to stop by and say thanks for such an enjoyable class. I hope to take another one at the school before the year is up. I’m also looking forward to your new cookbook, which should be handy for the upcoming holidays with my vegan boyfriend and me, the new pescetarian.
Thanks!
December 7th, 2007 at 2:52 pm
I have appointed myself President of the MK fanclub for the NY Metro area!
I use your Healthy Hedonist cookbook all the time. Some of my family’s favorites (kids too) are your Quinoa Primavera (which I have also made with cous cous), the Maple Glazed Chicken, Mujadarrah, the Greens in Garlic Broth and #1 are the chocolate cookies. Easy, easy, easy and tasty tasty tasty. We will never use the old white flour recipe again!
Your signing of The Healthy Hedonist Holidays cookbook at Counter was an incredible treat. The food was fantastic and The Grapes of Roth organic wine was a terrific complement.
Thank you for making me a much more creative, healthier cook.
February 15th, 2008 at 7:46 pm
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March 28th, 2008 at 8:24 am
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February 22nd, 2009 at 10:43 am
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Ive long held the belief that cooking involves a connection to the earth especially for those of us […]http://www.kitchenwarecounty.info […]…