This is the beginning of trying to describe what seems to be a magical experience. What I want to talk about is how the transferring of emotions can relate to the act of cooking and loving someone. I will describe how the hands and the mind translate these emotions into cooking. Second how similar physical languages used in eating and cooking are parallel to loving a partner.
First the hands are the extension of the mind and it is through the collaboration of both that we create our relationships. We begin our relationship with food by touching, caressing, grabbing and many other gestures. These gestures are also the ways that we explore our food to make sure it is edible. We begin to build trust in our food and the systems surrounding it. We also evolve a particular taste that we can recognize and have curated after trying different types of food that we deem edible.
In parallel we begin our relationships by touching, caressing, grabbing and many other gestures to show our interest for each other. The first time you touch someone you slowly feed trust into the relationship. We begin to consume their emotions that begins to add particular taste to your relationship. Once we have evolved a taste for each other through many experiences then we recognize and deem each other edible.
Through our hands we can metaphorically and literally do this. However, What is it that our minds are trying to digest?
I suggest that our mind is trying to digest the connections that we build with one another and our food. These connections can be broken down to what you know to be the right flavor and ripe enough to eat, which are understood by the senses. This combination in Mexican culture is called sazon. I will also define love to be the right flavor at the ripest moment.
The vocabulary that surrounds the “sazon” is touch, smell, sight, sound, and taste of it. This is the sensory language then we can speak with every time we eat and want to love someone. Furthermore, through the means and fluency of the sensory language you can have an effective conversation with food and others.
A note that fluency only comes through respect and honesty of the other involved in this intimate conversation. Respect in what is been offered and how much energy went into this offering of emotions and food. Honesty in knowing what your taste is and courage to express your need. This conversation has been repeated many times and has lost it’s importance for many. Few know this language and principles, which have led to a malnutrition and disconnection of the participants involved. To our lost of ripeness, which is knowing when things are full nutrients and at its best.
We lost our flavor receptors that allow us to pay attention the notes found in our relationship with each other and our food. We no longer pay attention to these internal conversation to our food or partners. We ignore the signals or skip over the conversations that will bring rich connections between our food and partner.This rich conversation that I have described before has been muffled by the confusion of our emotions. This confusion is derived from many factors but particularly with food it is because we don’t really touch it.
It is now prepackaged, it is now one click away and it can be ready in ten minutes by simply pushing a couple of buttons. In regards to our potential and current partners it is also because we don’t really touch them. We fear the physical connection with others, we click or swipe away at profiles never connecting and we rush through relationships because of convenience. The convenience around relationships and food have allowed us an excuse to have false relationships with them.
What we need to do is to practice our cooking and conversational skills. They need to be physical in order to gain the full benefit of what the hand and mind have to offer. Our conversations with other can be physical by not texting or calling each other. It can be physical by getting together and really understand each other.
The benefit of engaging our cooking process is an immersive learning of the physical and mental landscapes. It is the joy, the love, the sazon that adds flavor and meaning to our relationships with our food and partners.