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Happy-Gourmand

A virtually perfect world

I’ve been hearing a lot about bitcoin lately. I am an old school girl, so the notion of virtual currency that exists only online and can’t be used to buy anything seems a bit weird.

But it is the wave of the future.

There is so much about the world today that is more abstract. Computers and technology have infiltrated much of our lives.

It won’t be long before we are all drinking tea like Captain Picard on the USS Enterprise, ordered from a machine: “Earl Grey tea, hot”, he would say, and it would appear in the window.

The drive-through at Starbucks or Timmy’s isn’t that much different, is it?

As much as I love whole foods and cooking from scratch, I do enjoy technological wonders. I had maple candy floss recently, made from maple syrup. (You can try it at the Maple Roch shop in Summerland.)

With various machines, we have the novelty of mini donuts at the fair and the scientific wonder of foams and powders created from ingredients on a dinner plate. I don’t want to eat either one of those every day, however.

I guess we are all products of our upbringing. I grew up in a world where Kraft Dinner was avant-garde, and some days it’s hard to keep up with the pace of change.

What is considered normal or regular changes with time, as the world gets smaller and technology becomes a bigger part of our lives. Priorities change in the new world as our perception changes.

Kids today seem to be used to much more that is processed, from food to clothes to even thoughts; the information age pushes out a never-ending stream of everything, available day and night.  

Does the notion of new concepts being abstract mean they are less important? Maybe that would be good with money. Our society is rather caught up in a materialistic race; people want bigger houses, cooler cars,  boats or RVs or flashy accessories to carry around.

I’d like to think that we could become more philosophical about “stuff” if currency becomes more theoretical, but since we already have e-transfers and online shopping, this doesn’t seem likely.

For me, food and drink are not something I want to be philosophical about; they are an experience that includes all the senses. I love to grow herbs and veggies, to pick fruit and to cook dishes by taste, adding what inspires me.

I love the presentation on the plate, and the smell of food cooking, not just the taste. I will be sadly disappointed if my daily nourishment becomes a plate that appears in a window; a tablet I would have to swallow would certainly stick in my throat.

(If I am still around in the world and that is the norm, I’ll become one of those people who live off the grid, foraging in the wild.)

What is my point this week, you ask? I am wondering if we are headed to a virtual world, are we looking to create perfection?

Do we think that if we control the process that makes things then we control the universe in which the things exist?

Taking my world of food as an example, I like the imperfection in a home-baked pie and a homegrown carrot. Even when I think of professional chefs and their presentation of a dish, I remember that they prefer a certain asymmetry: three of something is better than two.

Perhaps I am just afraid of a new dimension as I get older.

I’m going to make a cup of tea and think on it some more…



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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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