Reads, Writes, Eats and Cooks
Last week at the Purdue Aesthetics Conference I spoke of four object-oriented thinkers who employ food references to demonstrate their defense of object wonder, vitality, complexity and gravity.
My study of OOO was meant to help me develop a food-oriented strategy towards writing a cookbook. It is not about simply writing recipes for my daughters to follow but rather offer guidelines that might help them question all recipes (normative prescriptions) and find their own relationship with each dish (embodied and existential situation amidst other organic and inorganic things) in order to avoid living a correlationist life searching for correspondence to an abstract external “truth.”( I have to find a subtle way to insert the philosophy between the lines. Is there one?)
OOO offers strategies and orientations to think things, to speculate and imagine object lives and demands. I eat it…… is only one-half the story in any inter-object relationship. How it eats me…is the other half of the story…the more, imaginative, interesting, consuming part of any object story. And so, the task of Bittermelon and Brownies: Proclamations of a Philosopher-Mom is to show how we are ourselves ingredients in each recipe.
Now that I’ve announced the project I really have to do it! Yikes!
I’ve just started to work on the cookbook. Wish me patient consistent writing! I’m open to your advice and suggestions dear bloggers, hungry philosophers, food writers, chefs, and cookbook authors.
Here is a satirical example of a philosopher writing a cookbook that I find instructive and funny!
I find myself trying ever more radical interpretations of traditional dishes, in an effort to somehow express the void I feel so acutely. Today I tried this recipe:
Ingredients: 1 large casserole dish
Place the casserole dish in a cold oven. Place a chair facing the oven and sit in it forever. Think about how hungry you are. When night falls, do not turn on the light.
While a void is expressed in this recipe, I am struck by its inapplicability to the bourgeois lifestyle. How can the eater recognize that the food denied him is a tuna casserole and not some other dish? I am becoming more and more frustrated.
From, The Jean-Paul Sartre Cookbook by Marty Smith, from the Free Agent, 1987