I feel your food
Nothing inspires shallow thinking quite like the good old New York Times, and this bit on sentiment analysis by Alex Wright is nothing shy of epiphanic.
In celebration of this wonderful new science, I exercise not only shallow thought, but superficial feelings to boot. I herein list foods along with the sentiments I associate with them, inviting, of course, your additions and improvements. ...
Garlic mashed potatoes – unconditional love. They are soft, fluffy, garlicky. Even if I lose all my teeth, my relationship with GMP will remain unchanged.
Cheeseburger – patriotic. I just feel better about living in a country that, so far, still allows me to eat these things.
Angel hair pasta – rich. With a good wine and cream sauce and maybe bits of artichoke heart, I am a Roosevelt, a Soros, a Kennedy!
Stuffed nasturtiums – exotic. Is that a feeling? It is when you’re downing a stuffed nasturtium and listening attentively as the house sommelier whispers sweet Sauternes in your ear.
Curry – powerful. I detest testosteronic hot pepper one-upsmanship. You want third degree tongue burns, you go Habanero Boy. But a curry made by a chef who understands the meaty subtlety of pepper can be my secretary of state any day. A good curry makes me feel like I’m strong enough to eat from the devil’s lunchbox.
Foie gras – rebellious. Pious animalists have made eating liver paste fun again. I feel so naughty. Thank you, pious animalists!
Vanilla bean ice cream – reserved sophistication. Anyone who thinks vanilla ice cream is a priori boring is a priori boring. Vanilla is chocolate in disguise. I challenge all comers to gainsay this one-word argument for vanilla greatness: custard.
Sourdough bread – wild. Tear at this stuff and gobble it. O ravenous yeast!
Beouf bourguignon – accomplished. I’m sure it would make me feel this way if ever I got it right. The first Big Special Meal I made for my wife was beouf bourguignon. I ruined not only it, but the casserole I made it in (no kidding, cracked it). Turned me off of cooking for years. I still haven’t mustered the courage to try it again.
(Photo by Martin Boulanger/courtesy stock.xchng)