from the archives: the art of cooking

When I stopped blogging I didn’t stop writing. I went underground in a sense, deep within myself and allowed what I had learned through the years to come pouring out. What emerged in a few short months was a framework for a book with the working title, “The Conceptual Cook.” Its writing came at a highly inspired time in my life and, though it is incomplete, and likely incomprehensible, it is purposefully so. I fully intend for my understanding of cooking and eating to mature and for this framework to be refined and in time for a full book to emerge, as a family heirloom, a personal keepsake, or as a published work remains to be seen.

For now, the book is comprised of three main sections; The Concepts, The Senses, and The Abilities, with an added chapter that will explore the virtues of drawing skill and cooking. The purpose of the book is not to directly teach you how to cook. Instead, the intention is to enable you to explore and create your own food, to think about, visualize, and approach food outside the confines of recipes. The intention is also to help you see more deeply into the world around you, to explore and develop your capacities of sense and perception. The approach is conceptual in nature rather than technical. Feedback is both welcomed and encouraged. Please,  forgive the excess of quotes, they are my road map back to writing.

Cover

Table of Contents

Drawing and Cooking

The Concepts

The Senses

The Abilities

Continued Learning

Book Review

From Amsterdam, Noord-Holland

Chase