Have you read Ruth Reichl's Comfort me with Apples? I read it yesterday, it was one of my half.com conquests. It isn't that she talks a lot about sushi in her book (although the taste of raw scallops fresh from the ocean are mentioned) but she does talk describe that kind of eating perfection when things are just right. Her books are really about life and food, but when she focuses on the food she emphasizes the effects of food on the humans involved. I just love that.
For me, the way food looks influences how much I enjoy it. I like bright colors, and somehow the color of the plate is important too. When Blue Fin expanded, they got new plates, and their graceful white china plates are infinitely better than the pale-green plastic ones they used to use.
Some recipes, I add something red just for the color (that's why I put red peppers in my pesto-chicken-pasta dish... though I could use tomatoes instead, now that I think of it).
I agree about color and food. I think that is why when I cook something that is going to be white, like pork chops, I absolutely have to have sweet potatoes, corn and a very green veggie with it, sort of a fiesta of color for which the pork chop or chicken breast is the foil. That is one reason pasta with alfredo or bechamel sauce always disappoints me. Even if you use colored pasta it just sort of sits there on the plate. Bring on the pesto and the fresh tomato sauce!
I agree about the plate, too, and glasses, for that matter. Cold milk in a glass is so different than cold milk in a plastic cup. Silverware that feels good in your hand makes a difference when you eat, and I have to say I really don't prefer my stepmom's silverware which is extremely elaborate.
So often Sean and I are eating thrown-together meals and I don't get too much of a chance to make it pretty. If I can get the livingroom the way i want it I can put herbs in the south facing living room window, and I know that will change my cooking.
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branchandroot
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Date: 2008-01-26 01:19 pm (UTC)no subject
Date: 2008-01-26 01:25 pm (UTC)For me, the way food looks influences how much I enjoy it. I like bright colors, and somehow the color of the plate is important too. When Blue Fin expanded, they got new plates, and their graceful white china plates are infinitely better than the pale-green plastic ones they used to use.
Some recipes, I add something red just for the color (that's why I put red peppers in my pesto-chicken-pasta dish... though I could use tomatoes instead, now that I think of it).
I'm hungry. :)
no subject
Date: 2008-01-26 02:35 pm (UTC)I agree about color and food. I think that is why when I cook something that is going to be white, like pork chops, I absolutely have to have sweet potatoes, corn and a very green veggie with it, sort of a fiesta of color for which the pork chop or chicken breast is the foil. That is one reason pasta with alfredo or bechamel sauce always disappoints me. Even if you use colored pasta it just sort of sits there on the plate. Bring on the pesto and the fresh tomato sauce!
I agree about the plate, too, and glasses, for that matter. Cold milk in a glass is so different than cold milk in a plastic cup. Silverware that feels good in your hand makes a difference when you eat, and I have to say I really don't prefer my stepmom's silverware which is extremely elaborate.
So often Sean and I are eating thrown-together meals and I don't get too much of a chance to make it pretty. If I can get the livingroom the way i want it I can put herbs in the south facing living room window, and I know that will change my cooking.