Until then, time could be lacking to be truly creative in the kitchen. Confinement now allows all the gastronomic audacity to be expressed against the backdrop of ambient collapsology. To anchor this historic moment also on our plates, then transform the essay.
We (are) confined to the kitchen. Now is the time to imagine original dishes or to accommodate what is stored in the cupboards by creating a surprise at the table. The context is favorable for all creative culinary experiences. Programs give tracks to get started, guided by the advice of enthusiasts, researchers, chefs with or without stars and even survivalists organized to hold a seat. Tie your aprons, a new culinary era is opening at home.
Hunger is near
Global warming, political tensions, disappearance of species … So what do we eat? Sent to the front for Jesters, of Nouvelles Écoutes, Émilie Laystary followed the survival course of Éléonore Lluna – who prepared a survival tutorial for the actors of Daybreak, the post-apocalyptic series from Netflix. The columnist also met Catherine Renard, director of research in the Safety and Quality of Plant Products Unit at the National Institute for Agronomic Research (INRA), to discuss the storage and preservation strategy for foods rich in micronutrients. The opportunity to talk about collapsology at the table, to rethink the supply chain and increase the resilience of society.
Contrary to her habit, Delphine Le Feuvre does not take her microphone to the kitchen this time but rather to the side of the trash for her podcast L’Epicurieuse. In confinement, it is better to avoid any waste and to manage stocks in good intelligence. The opportunity to continue this conscientious approach after this imposed isolation. Because, in the world, a third of the food intended for human consumption is thrown away! According to a study by the Environment and Energy Management Agency (Ademe, 2018), food waste at home is responsible for 20% of losses, i.e. almost 30 kilos per inhabitant, including 7 kilos of products food still packaged. Finally, if this global food waste were a country, it would clearly be the third largest polluter in the world behind the United States and China, with a release of 3.3 gigatonnes of greenhouse gases per year! It’s time to change your habits to relieve the planet.
Fermented and rotten food: yum yum!
Marinated Gravelax, brined olives, aged wine, matured steaks, pheasant game, Roquefort … Behind elegant screens are hidden rot, mold and bacteria. Elements that are involved in the fermentation of many gourmet dishes. In We will taste on France Inter, Marie-Claire Frédéric, author of Rotten: Fermented or rotten? Edible or spoiled? Is there really a difference? (éd. Les Ateliers d’Argol), will not fail to broaden your culinary horizons. At the microphone of François-Régis Gaudry’s fine mouthpiece, she intends to whet the listeners’ appetite, without mask or gloves.
Knead with pleasure
Finding ancestral gestures, those of kneading bread, is what Alain Kruger offers in Do not talk with your mouth full !, former France Culture program. He receives Alex Croquet, a passionate baker and researcher who talks about bread like a poet would do, evoking a school of sensuality in the art of shaping dough, the harmony between flour, water, sourdough, “This silky, whitish breast with the delicate scent of wheat and the milky flavors of northern faluche”. Something to fall for homemade bread.
The flavor of feelings
For Binge Audio, Zazie Tavitian shares in his show Cookware a Proustian recipe, “Grandma Betty’s cake”, sweet and comforting sweetness from his childhood. The occasion to give the taste and the desire to seek these family treasures with incomparable flavor. A time to cook, a time to taste, a time to remember.