I find cooking to be very calming, even in the rush of it all for business. I think about the combinations of ingredients and the anticipated delight of the diner. From my own philosophical experience, I try to be aware of the good, the true and the beautiful in all endeavors – including cooking. A lot to ask from an item to be consumed but I hope that I’m paying attention. I want to be aware of that first sip of good tea, coffee or wine and note that I should pay attention because this is good. It likely seems like fuzzy philosophy but being open to the ineffable is being open to delight. Or is that a tautology? In any case, I don’t see cooking as a vacation from philosophy but the action can put me in a state of mind where thinking is clearer. In some ways, having the mise en place kind of discipline is very Kantian in that there is a great deal of freedom arising through the discipline. I can’t have chaos in the kitchen, and I clean as I go. I hope that because of that discipline that I can make culinary ideological leaps as well…Although there is great freedom offered in Nietzsche and great process can be learned from Kant, neither would likely be much good in a kitchen – not to trivialize. It’s somewhere between the chaos and the control.

Karen Peters, by way of Elatia Harris
3 Quarks Daily

Advertisements