What follows is Part 1 of 3 in a series on the aesthetics of food.
Read enough cookbook reviews, and you’ll start to notice a curious gap. Cookbook reviews mostly focus on how the recipes turn out — how tasty the dishes are, or how authentic they are. Sometimes they’ll also talk about the quality of writing, or how much you learn about some region’s culinary history or food science or the author’s childhood or whatever. But usually they leave out what it feels like to actually cook the goddamn things. Continue reading