One of my latest creations: homemade French onion soup (freshly created and mid-demolition)
I have a theory about food; if we weren’t meant to enjoy it, we wouldn’t have taste buds. Think about it; if eating was merely a way to fuel our bodies, I’m sure the nutrient-acquiring process would be simple and utilitarian. Maybe we’d just shove food directly into our stomachs, via a belly button flap, bypassing the mouth entirely.
But fortunately, we do taste our food. And we enjoy it, as evidenced by the fact that there are entire cultures focused around eating. We meet friends at restaurants, we have picnics and potlucks, make birthday cakes for our kids, and otherwise share food with those we love as part of happy occasions. For some, food is a career—some lovely people become chefs, others own grocery stores, and some become farmers. Our diets are also part of how we define ourselves—as vegetarians, vegans, meat lovers, gluten-free folks, drinkers/non-drinkers, and more.
As a DIYer, what I love most about food (besides eating it) is the science of creating it. For example, when I sew, I take thread, fabric, and a ton of intangible ideas and make something entirely new—something that didn’t exist before, like a “purse.” When I dive into a woodworking project, lumber, glue and nails become a “bookshelf.” Cooking, to me, is the same magic; I take a bunch of raw materials and use all kinds of science—construction, assemblage, chopping, heat, cold, and chemical reactions—to create something entirely new. Best yet, when you cook, you can fuel your body with what you make; you can’t eat a purse.
I get a kick out of when my manfriend (not “boyfriend”—we’re too mature for that) asks me to make one of his favorites, because for most of my life, I never thought I was much of a cook. But now, my manfriend regularly requests my protein oatmeal cookies and enchilada-inspired stuffed shells, people rave about my banana bread, and my foodie friend invites me over for you-make-this-and-I’ll-supply-that dinners at her house. She loves my homemade hummus.
When I hear people say they’re not “creative” or “talented,” I think they’re just overlooking the many ways they create, every day. What have you created today, food or otherwise? A recipe? Sandwich? An e-mail? Sweat? A smile on someone’s face? Think for a second; I bet you’ve created something.