Do Disturb 2015 @ Palais de Tokyo; nuit blanche non-stop performances in Paris

 

 

Cooking for Smell:

 

What is smell?

A sensory perception of micro particles suspended in air.

An idea of something beyond physicality, something one can only feel and not touch.

 

In Asia smell is an essential part of food, especially in daily food.  Every street, every corner, every habituated part is full of different smells. Many good, many rotten, many just bland, but all more or less making one think of a fertile environment, good one for consumption, the bad ones for the micro-world of bacteria thriving around us.

 

From childhood an individual grows up developing this sensory perception, and it gets heightened in food. The moment one thinks of food, one associates with it. All the mixture of spices, ingredients, oils and waters…everything coming together to create one wholesome meal.

 

In India food starts from smell, before one sees, one feels the smell, the touching and ingesting is a much later process. It is a much important element in creating a full eating experience.