Monday, February 2, 2009

Learning to cook

In “Doing Cooking,” Luce Giard reflects about the importance of a mother passing on her techniques as a cook onto the next generation. She says “doing-cooking is the medium for a basic, humble, and persistent practice that is repeated in time and space, rooted in the fabric of relationships to others and to one’s self, marked by the ‘family saga’ and history of each, bound to childhood memory just like rhythms and seasons (322). My mom never had the opportunity to learn from her mother the vital skills passed on from woman to girl regarding the art of cooking. She was forbidden. Her mother assumed she would make a mess in the kitchen and not clean it up. I’m sure my grandma thought life would be so much easier if she didn’t have to clean up after her only child. When my mom left home for college and later got married, she didn't have much to work with. Our meals growing up consisted mainly of macaroni and cheese with hot dogs and Top Ramen with PB & J. It was a good thing my dad knew how to barbecue and make pancakes for a little variety.

My mom knew it was important for my sister and me to learn to cook, so she shoved us into 4-H cooking. She learned along with us how to cook. We learned how to bake muffins just right, how high to let bread rise or how to read a recipe. We learned from books and from our leaders. But my grandma was a good cook and had a lot to share with her child and granddaughters and in her way refused to teach us. Giard talks about the sights and sounds of learning how to cook from her mother unconsciously. All we have from my grandma is the smells of meat and onions cooked right together or oatmeal cake baking in the oven. When I get the combination right, I know that I made it just like my grandmother, but she didn’t leave any technique to follow her legacy, leaving me unable to reproduce the same result the next time. I envy my friends who can taste cake batter or spoonful of broth and know that the recipe is right. Their mothers took time and taught them the art of cooking, and I am left with cookbooks and Food TV.

Colleen Murphy

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