Cooking accomplishes so much more than we realize. Learning to cook building in Crawford s words “a library of sounds and smells and feels” that allows us to get better at our craft something we achieve through practice not through books not only gives us the pleasure of working pleasing materials in our hands the pleasure of craft and a concrete result we can see and smell and taste and offer the act itself truly does make us more human. And our bodies like this our whole being likes this. Which is the ultimate benefit of the work of cooking.
via Michael Ruhlman – Notes From the Food World – Ruhlman.com.
Mr. Ruhlman again provides a nugget of gold in his link to Matthew Crawford’s article in this weekend’s New York Times Magazine. I think there’s a sort of zeitgeist growing now, evidenced by a lot of the things I’m reading – the Art of Manliness blog and its espousing of the value of your father’s work ethic, and the value of your grandfathers’ jobs… the dystopian disconnection of leaders and managers from a moral reality in Bob Sutton’s shot across the bow of the bureaucratic empire builders in The No Asshole Rule… and in Mr. Ruhlman’s writing on the zen beauty of working with your hands to create a Platonic ideal of food, working with your heart and mind to produce meals which nourish more than the body.
I’m hoping that this zeitgeist gets a chance to take hold and root and form a space for the resurgence of valuable individual labor.
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