Good to "die for"

15. The art of taste and the good "to die for".

From little frog-cacao beans to Prince-chocolate, our raw material has made a long journey. A journey that can last from a few months to over a year.

During the trip our Prince was irradiated, roasted, chilled, concatenated, refined, pressed for at least another couple of days ...

"Do you know what remains of a salad after three days of cooking?"

My nutritionist friend has once shocked me with that salad metaphor, referring to the three days of cooking that, on average, cacao beans are submitted to before they become chocolate.

I was much younger then and more careless. And my friend was a bit too "fundamentalist" for me. So I did not give him more space and I continued to passionately eat the beloved chocolate, without, in my mind, even remotely ​​associating it with a salad cooked for three.

"Fundamentalist..." I wonder why this word has assumed, or has been used with, such a negative meaning. It means searching for something intact. It's as if we no longer want things as pure and...but this is another talk!

Returning to our cooked chocolate Prince: what is left nutritionally of those precious cacao beans?

Just the thought reminds me of the rotten statements of the chocolate master on the stage of the conference:

"This trend of associating a function with chocolate and with other foods is silly! As if we have to take them because they are drugs that make us feel better or heal us!"

At the same time, I remember the unbelieving expression of another friend of mine sitting in the front row, which makes it hard to tell what he is feeling, as if he cannot believe it.

My friend, who then chased me as soon as I turned off the microphones, reprimanded me for having ignored those statements:

"But how? But in what world are we? How is it even possible that food has become dissociated from its beneficial properties, from the well-being it brings to our organism?!? All foods are healers! And before being healers they create the well-being and health that makes healing superfluous. How is it possible that we have ended up talking only about "taste"? How is it possible that we only create products so good "to die for" instead of so good "to live for"?"

My friend was shocked and continued to point out his disbelief - and also a bit of resentment - to me, because I didn’t adequately respond and insist on nutritional facts during the conference.

16. The Art of the Food Industry.

"Do you know what the food industry’s objective is? What the true role of science in the food industry is?"

I looked at my friend a bit confused, having no idea what he really means.

"Studying an artificial way to make an old, adulterated product appear fresh, fragrant and alive. And to make it appetizing, simulating freshness as it stands for years on the shelves of supermarkets."

"He is also a bit of a fundamentalist" I thought again of this other friend of mine. But I just bit my tongue, as if not wanting to fall into the syntax-molasses that everything homogenizes and nullifies in this world, listing, giving definitions and suffocating awareness in those files.

This time, I immediately remembered what this word meant and thinking of my friend as an intact person. Then, I made my glance softer and gave him a pat on the shoulders.

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