SIMILARITIES BETWEEN GASTRONOMY AND HORTICULTURE

EVEN THOUGH the fellow bloguers hooked on RECIPES
and else from this region and the continental ones have
not shown any courtesy answering the simple question:
What do you cultivate in your edible garden to enhance
your recipes? I will not hold this against them. I have noticed a great level to ignore others generally. But now, these block and the others will see it is not a prank out of boredom.

Gardening as cooking require planning, organization.
In terms of tools, bowls, pans, knives, scissors, trimmers, blowers to name a few. Measuring is also part of both trades, with different intentions. However, in both activities too much/too little of some
ingredient/chemical substance will certainly ruin, change the result at the end.

BEFORE we continue it is necessary keeping in mind that both activities
cooking and gardening require ability for observation and above all, patience. Things can not be rushed.

As gardening intelligently requires contrast of colors,
textures, aromas, proportions, so does the cooking with recipes. When I surveyed at least 10/15 bloguers about that
simple question on top, none had the manners to respond.

NOW that I think of it, perhaps in their culinary, recipe minds they have never made the connection between these two intertwined activities. For them I suggest a book "Food in History" One should not be out of the blue practicing such interesting activities without being
aware of the relevance of the other. Particularly when
one considers certain attitudes of having the pan grabbed by the handle in all matters not only in that,
but other circles.

By the way, my cooking trend, is that one practiced in EL BULLI, and my gardening school is the one I have been working on while practicing, reading, researching, for 3 decades. One thing gardening has over cooking haute cuisine or tripes, is that the pleasure from a garden last longer, and one does not have to do the dishes. And to start all over again with
the next dish. Until then...