By definition, my character is refractory to certain labels , especially those of Anglophone origin. This one that seems to be gaining a certain presence in our environment is no exception. It is about those people who are or consider themselves foodies .
What is being “foodie”?
As usual, in these cases we will not find an official definition anywhere . In short, it would be more or less those people who have a special predilection and knowledge for everything that relates to the culinary field , from the concise knowledge of the temporality of food, its various origins, organoleptic characteristics, to the processes of obtaining, the diverse culinary techniques, the recipes, the utility of the varied kitchenware, etcetera. If we make the effort to find an autochthonous equivalent , there are those who have proposed that these foodies can be compared to the kitchens of a lifetime or those people with the consideration of gourmet or sybarite beyond their connection with the hospitality industry.
Will my mother be a “foodie”, will I be? Do not.
Knowing this, when I became aware of this term I asked myself if my mother or the mothers of my generation could also access the status of foodie . The answer to my way of seeing is clear: not of coña . Despite complying reliably with the mentioned characteristics of the good foodie and having a certain gourmet vision, my mother does not fit the definition. And the reason is clear, his daily performance in the kitchen is not “for the love of art” , he does not particularly boast of doing what he does, nor does he allow himself the luxury of lecturing anyone giving recipes of no matter what product or proposing curious culinary techniques. If anything, these mothers quietly educate and transmit knowledge that is difficult to find in a university . Our mothers did it, with more or less success, because they had to do it. And to do it well they had to learn, learn, rehearse … everything that the foodie does but without the pressure of “having to do it”. In the same way, these mothers do not enter the mold of being kitchens either . With all my respect I think that the condition of foodie or kitchens implies a certain apijotada perspective of the culinary issue .
It is curious that at the same time that these types of figures are flourishing, the average time and dedication given to cooking in Spanish homes has fallen dramatically . In general we live in the kitchen much worse than the previous generation, we spend less time, we eat more times away from home and, in short, we cook less and worse . Maybe that’s why those who in our time have taken care to maintain certain culinary skills stand out from the rest. But it is essential to take into consideration that those who put this knowledge into practice day by day and feed their families, their children, etc., go through these issues of labels, and of course they call it “kitchens”. , status that is usually only accessed when the approach to the stoves is more anecdotal than everyday .
For my part I can only encourage you to know more about the world of cooking , to learn and at the same time transmit a culture that is our own and that at the stroke of Anglicisms, well by terminology and good by lifestyle, we are losing the cheer and shutting giant steps.