While espousing the benefits of a calorie-restricted diet, his wife by his side - the smiling, quiet sort of wife who, one suspects, doesn't often get a word in edgewise - my heart sank.
Occasionally, I turn the television on during the day. Just a few minutes, here or there, to break the silence of my working hours. Rarely satisfying, but a habit nonetheless, and one I'm not particularly proud of. The gentleman was sixty, but looked a young, impressive forty - egads! - as he preached, via video link, to Oprah's audience.
"It's science!", he exclaimed, "I eat 1900 calories a day. I have so much energy!"
Nothing makes my heart sink faster than the Scientific Eater. It's not that I don't think my own eating could improve, nor that I don't want boundless energy, youthful arteries or skin that glows from within. But for me, food is beyond mere fuel; my relationship with it imbued with other layers, other meanings.To limit it to mathematics is a depressing thought indeed.
More importantly, and I know this is hard for some people to admit, I like food. I like the way it looks, the way it tastes, the way it feels. I like the reaction home-cooked food evokes. The way it looks matters more to me than ever before. These fennel bulbs, when I spied them at the market, made my heart sing.
Is there a correct way to eat? Is there a correct way to photograph? My approach to photography is unscientific, too, stemming, no doubt, from an Art rather than a Science background. I like low lighting and the sometimes unpredictable nuances of film. There are trials, certainly errors, but all of it's instinctive, much like my (mostly) healthy eating. I like it that way.
I was recently invited to speak about photography at the inagural Australian Food Blogger's Conference, but timing has conspired, and I won't be able to attend. So I wondered if you'd like me to speak about it here, among these pages; to share some of what I've learned?
Some housekeeping if I may, while I have your attention:
Kathryn and I will only be offering the double Spring/Summer edition of An Honest Kitchen until the end of February. We've also set up a flickr group, where you can share your AHK photos and see what we're both up to as we work toward the upcoming Autumn edition. We'd love to see you there.