By Robert Hamilton
Published in WellBeing Magazine
I have always been passionate about food. It has, in fact, been a cornerstone of my existence. I recognised the signs early on, when I did not come off the bottle (alas breast feeding was out of vogue at this time) until I was about four years old, and I made quite a commotion about it then. That warm white milk spurting forth from that rubber teat was obviously a sensual and nourishing feed. Following that I remember a wonderful meal that mother used to make me, consisting of warm runny soft boiled eggs mashed up with torn crustless fresh white bread, the merest splash of milk and salt and pepper, mmmmm.
Pleasures of Food
Ah food…it is a heady mix of psychological spells wound up in tasty matter. Foods that comfort us, foods that excite us and foods that calm us down. Our palate and our attachments to certain foods are I think all born of a time when we inhabited a yeasty humid world of milk sops and wet nappies. Textural considerations are of utmost importance when discovering dishes that provide us with inner sensual happiness: viscous soups and sauces, gooey eggs and soft steaming scoops of mashed potato, or balls of sweetened sticky rice and slippery steamed dim sum.
What are some of the comfort food dishes that you can remember? What favourite oral treats calmed you or bewitched you with their textural wonder?