Over the past couple of months it feels as though I have been totally consumed with work, which has left little (or no) time to keep up with the blog. Really it is inexcusable but I can assure you there have been daily thoughts about it, or more like ‘daily pangs of guilt.’ It is finally time for me to give A Shuffle in the Pantry some much needed TLC, whilst I sit in the peace and quiet of the Spanish countryside…. (and breathe a sigh of relief).
I am waking up early at the moment around 7:30am and spending 20 minutes meditating- something I have been doing twice daily for the past 3 weeks. It clears my heads and provides an inner calm, which in turn prepares me for the day ahead. Prior to learning the Transcendental Meditation technique my stress levels were sky high, which was manifesting in the inability to sit down and the constant tidying up and moving of objects (to his dismay, my boyfriends belongings) around our flat. The need for a holiday was becoming increasingly apparent. Now I am here, it is heavenly and paired with TM*, contentment has captured me.
Today is no different with regard to my routine. I woke up naturally (no alarm, which is bliss!), sat for 20 minutes then made myself scrambled eggs with the essential addition of Salsa Picante, a glass of peach juice and a French press. I never make coffee this way at home in the UK but it has become habitual for me when on Spanish soil, finding the whole process satisfying and delicious.
Now this is when I sit down to write but where do I start? There are places I have been that I’d love to share with you, dishes I have cooked or baked that I want to tell you about and lethal-but-delicious cocktails consumed which are a must, however with mention already of meditation and trascendence…it seems appropriate to touch on the book I am currently reading- “The Physiology of Taste, Or Meditations on Trascendetal Gastronomy” by Jean Anthelme Brillat-Savarin.
“Tell me what you eat, and I shall tell you what you are.”
I came across it on Amazon when I was buying a book on TM called the Science of Being and Art of Living. In the section labelled “Recommended for you”, was this book, staring at me with its big, beautifully illustrated artichoke. No sooner had I read “The most famous book about food ever written” in the description, I had ‘bought now’ and it was on its way…
A book that would appear to be so highly sophisticated is always daunting as a holiday read. Last year as part of a book club that I am in, I was battling my way through ’50 Shades of Grey’ poolside, grimacing with each page turn and every repeatition of “lip biting” and appearance by her “inner goddess”! As much as I would love for a minute to be the sort of person who loses themselves in a romantic fiction or the like, I am not. I generally look through cookery books, read biographies and learn from books on spirituality (although did totally adore the Hunger Games!)
Let me touch on this all ever so briefly, as I am only just starting to read this myself but firstly I will admit one thing. I am reading this book in one hand with a dictionary firmly in the other. There are the most magnificent words page after page, some I know and some I don’t (and as it was first published in 1825, this is no surprise), what a shame it would be to never know their meaning. It is easy to arrogantly breeze through a book like this and pretend to yourself that you understand all of it, which will potentially result in very little learning, however I swallowed my pride (a mildly dyslexic one at that) and made a decision after the first page to have a reference guide alongside.
The book is set out not in chapters but in ‘Meditations’, which makes clear to the reader the devotion and contemplation of this subject of Gastronomy by the author. Jean Anthelme Brillat- Savarin was born in France in 1755, aside from his epicure status, he was primarily a lawyer and politician. He spent the last few years of his life writing ‘The Physiology of Taste’ and in 1825 published the book at his own expense. He died in 1826.
From what I have read thus far, I have learned that Brillat-Savarin had a wicked sense of humour and a brilliant mind. For a foodie of any kind this book will be a wonderful education and an entertaining read. Don’t rush it, take it all in at your own pace, research as you go anything you do not understand, underline beautiful quotes and enjoy all that it has to offer on food, drink and the culture that surrounds it. It covers everything from the senses & the power of taste, to the theory of frying & the pleasures of the table.
“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking”
*TM or Transcendtal Meditation; A technique of meditation derived from Hindu traditions that promotes deep relaxation through the use of a mantra.
For more information have a look at the work of the David Lynch Foundation.