Talking About Food.

I think I said too much.

There was a long, very long, time in my life when I said basically nothing. I held it all inside. I was the very epitome of ‘bottled up’. And then I started writing and it was like all sorts of fizzy stuff rose to the top and spluttered out from under the cap. Mainly here.

It feels good, a release valve and all that, but this weekend I found myself in a writing workshop and that bottle got properly shaken up and I may have made a complete fool of myself.

IMG_7037 (2)

The event was labelled as a FOOD writing workshop and I, in my innocence, thought we might be asked to brainstorm effective adjectives to describe cheesecake, or instructed on international standards of measurement. Remember, I studied SCIENCE! Our lab write-ups were not expected to stir the emotions. We weren’t required to read them aloud to an expectant circle of fellow scientists who might comment on our choice of the word incubate over cook, dispense over pour or centrifuge over stir vigorously. 

Nope. No lists at all of handy adjectives, nor tables nor graphs, nor even rules about Oxford commas, and the minute I saw those chairs arranged in a CIRCLE I knew I was in Trouble.

Our first task was to write a poem.

Dear God, I thought, are they serious? We had five minutes to choose from some vaguely culinary objects placed on a table, and then another ten minutes, or so, to compose a poem.

This was immediately followed by the sheer terror of realisation that I would have to read it aloud.

People are lovely. The kindness of strangers is such a reassuring thing. There were eleven of us: 5 Irish, 1 English, 3 American and, bizarrely, 2 unrelated Mexicans. What was striking, I suppose, was that despite disparate backgrounds and various motivations, everyone immersed themselves in the experience and went with it. There was no place to hide. Everyone, every single person, was kind and generous.  The teachers/ facilitators/ counselors, Regina Sexton and Jools Gilson, were patient and insightful and, thankfully, funny. It felt more like therapy than school. Seriously, not like science, not even a little bit. I can’t even tell whether or not I learned anything.

The reward for reading a poem aloud came in the form of a break, with tall pots of coffee and buttery shortbread hearts served by ladies in navy uniforms and white broderie anglaise trimmed aprons. Nice.

But, the respite was short-lived and the second task did the shaking. We were asked to write a recipe, but not really a recipe, more a memoir piece with food, or a recipe, at its core. You see the danger here, don’t you?

I was already brimming with endorphins and charged with caffeine. I sat facing the wall in the same corner where I had written the poem and I was crying before I reached the first full stop.

Spill, spill, spill. A memory on a page. Tears and snot all over the place.

IMG_7033

In my defence, I wasn’t the only one. It’s fascinating to me how much emotion is bound up in our memories of food. Or, on the other hand, how much food we even remember.

Dorcas Barry gave a talk on Saturday about the idea of emotional nourishment. Apparently, when we experience a happy, joyful, meal with family or friends, we experience a rush of oxytocin which not only aids digestion but has incredible health benefits. Oxytocin drastically reduces our risk of heart disease, even in the face of a toxic diet. There’s even science to prove it.

Now, here’s the thing, when we REMEMBER that lovely, happy meal with loved ones, we get exactly the same PHYSICAL rush of oxytocin and the same protective effect, even at a distance of years or decades from the actual plate of food. So, when the kids share a good laugh over passing all their sprouts to my plate, or a potato that bears a passing resemblance to Donald Trump, they are creating memories that will, literally, protect their hearts, over and over again, for the rest of their lives. And when we sit down on Christmas Eve and remember all the other Christmases, we are laying down a barrier against all the goose fat we are about to consume. Isn’t that amazing?

It seems to me, and I would love to know if anyone out there knows more about this, that we have evolved so that people who reminisce, recall, read, talk and write (even terrible poetry) about food actually have a better chance of survival. Hah! I feel I have found the ultimate justification for all my waffling.

I’d like to mention two fellow (and FAR superior) bloggers from the workshop.

Kathy writes Gluts and Gluttony, a beautifully written blog about growing and cooking food in the Cotswolds.

Lily writes A Mexican Cook, in her friendly, cheerful, authentic voice, about Mexican food and how to cook it in Ireland.

Litfest17 was a blast. I was still spilling words all days Saturday, asking stupid questions of bemused celebrity chefs and gushing idiotically in my excitement at meeting some of my heroes.

IMG_7042
Brian McGinn, producer of Chef’s Table, talks about how to tell food stories. ‘Once you’ve had a scone in Ballymaloe House in the morning,  with the jam and the butter and everything, you’re like, shit, when can I have more scones and, hey, what other scones are out there?’
IMG_7070
Rebecca Sullivan who, in real life, is just as warm and passionate as her book made me believe. She hardly mentioned The Art of the Natural Home and spoke, instead, about the preservation of native Australian foods. A beautiful person.
IMG_7089
RTE’s John Bowman hosts a foodie special of Questions and Answers, with Rory O’Connell, Michael Kelly and Joanne Blytheman.

 

IMG_7115
A very proud Granny watches Willow Xena singing on stage.

And the food, oh God, we could be here for hours but my oxytocin levels might reach dangerous heights.

IMG_7049
Fingal Ferguson, charcutier and knife-maker, struggles to balance cooking with the demands of celebrity.
IMG_7026
#flaggy shore oysters
IMG_7021
Gaelic Escargots anyone? I’m afraid I was NOT brave enough. Maybe next year.
IMG_7017
Source of a mouth-watering Lamington square for ‘second breakfast’.

IMG_7009

IMG_7007
‘Roll up, roll up, cme get your oxytocin here!’
IMG_6998
The maker of the best Cacciocavallo Toastie in the land (first lunch). Be still my heart.
IMG_7063
Happy as clams (second lunch).
IMG_7128
The spoils. A Kombucha starter, a sourdough starter from Arbutus, an unbelievable syrup for gin cocktails and a thingymabob for holding dough.

Yes, yes, I know, I can’t NOT put it in. It’s nothing much. You’ll wonder now, what all the fuss was about.

How To Cook Eggs.

It was the way she made eggs for me, in the morning or maybe for lunch.

Always the same ancient saucepan, the enamel worn off it and a handle that would brand you if you didn’t know how to position it just right on the orange-glowing electric coil.

She would count in the eggs, two for me and two for her, and pour water from the tap, just enough to cover them, and cook them then, at a gently knocking simmer, until they were exactly right.

No timers or gadgets, just somehow knowing when they were done, with the white white, not snotty, and the yolk still having a bit of run to it.

What I remember best are the sounds. The crack of the spoon against the eggshell, the scooping out of the egg into a cup, then a quick clinking stir with a knob of butter and a pinch of salt until it was amalgamated together into golden, endlessly comforting, googy eggs.IMG_7034

Enter your email address to follow this blog and receive notifications of new posts by email.

 

 

 

17 thoughts on “Talking About Food.

  1. What a wonderful post. Well done you for getting stuck in to the workshop. I love your piece, you have a gift for beautiful writing. It sounds like a really amazing weekend, the food looks divine.

    Liked by 1 person

    1. Thank you, CJ. I’m beginning to think I might be a one track pony. The third exercise was to write a fairytale/flash fiction. I completely blanked on that one. It seems I lack an imagination which would certainly put a damper on any Booker Prize fantasies that I might have had, if only I’d had the imagination to have them!

      Like

  2. Don’t be too hard on yourself. Everything is a learning curve, and it makes you human to have emotion, rather than a clinical circle of scientists. I would rather have a genuine story behind an event rather than a cold dissection any time.

    Liked by 1 person

  3. Sounds terrifying, but fun!!! I was once fortunate to go to a lunch where Julia Child spoke. A lovely meal was prepared from some of her recipes. She spoke about the first meal she had in France. What a food memory. That meal awakened her senses and desire for a different life, career and experiences. The rest is history. She was in her 80’s when I saw her, but still an imposing figure in the food world full of energy and charm.

    Liked by 1 person

  4. What a wonderful experience (even if it was emotional). It’s lovely to read about how you’re grasping the nettle and really living this period of your life. Go you. xx PS Certain memories of my maternal grandma hit me in the solar plexus, too.

    Liked by 1 person

  5. Oh my, as I read this I had to stop to still my mind from running to the feasts I remember, the warm embrace they gave me as I remembered the table setting, the smell of the turkey coming from the oven to the table….and who can forget the smell of the fresh made rolls for the table to sop up the gravy….what lovely memories your post brought up in my mind this morning…makes me want to make this luncheon I am preparing for my kids all the more special…..thank you for a great trip back down my memory lane…..xxkat

    Liked by 1 person

  6. I hear you, sister. Food is such a big thing in our emotions. I didn’t realize that I’d written a lot about food in An Honest House — I really didn’t, until three readers in two days wrote to say how much they appreciated the mention of “all the delicious food” in the book. Huh?

    Liked by 1 person

Let me know that I'm not talking to the wall...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s