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Of Palettes and Palates
Allie on creativity in cooking

The culinary arts.

Surprisingly, as a woman impassioned comparably by food and fine art, for many years, the phrase smacked of pretention to me. Culinary arts?  C’mon, really?

Logic -- and commitment to language accuracy -- mandated a thorough exploration of the expression. Intensified delving (stirring the pot, if you will) more than validated the idiom.

What comprises “art?” Such has been the fodder for philosophical debates for centuries past and present, but we can pinpoint a few elements (dare I say, the recipe?) of art: Line, texture, form and color, just to name a few.

Whether drawn by pencil (straight, zig zag, wavy) or by pasta (capellini, fusilli, cavatappi), line is undeniably a facet of art -- both fine and food. Texture? Think couscous, custard, kiwi. Form? Try stews, fondues, barbeques. Color? Visualize the aubergine of eggplant, the yellow of saffron rice, the green of haricots verts.

Imagining the ateliers of the renaissance artists, the dynamic between master and apprentice is perhaps nowhere as replicated in our modern world as in the kitchens of 21st century chefs. From the acquisition of the media (ingredients), the preparation and application (chopping, mixing, cooking), to the fulfillment of commissions (you ordered the filet?), the creation of sustenance is as viably “art” as the placement of paint to paper or chisel to marble.

Nourish your soul and body; art is where you find it.