Alongside the question “is
programming art?”, the artistic status of cooking needs to be
examined. Like programming, not all cooking is art. The aesthetic
question goes beyond the idea that there is an art to frying an egg.
Here the word art merely means basic skill.
The aesthetics of cooking
involves the creative process that has led to the invention
of new recipes which appeal to the eyes, the tongue and the nose. The
great recipes of medieval times arose from a lifestyle where the
kitchen became a creative focus. Artistic creativity discovered new
taste sensations from untried ingredients especially plants. The
consumption of these artworks was an event of a multi-sensual nature.
Like all artworks, the eaten artwork ceases to exist after the
exhibition, but through the recipe can be reproduced.
Here is a recipe for Davidson's plum
cinnamon biscuits, which is intended for the eyes, noses and taste
buds of those living in the rainforests of NSW and Queensland where these
unique plums grow.
320g wholemeal flour (++)
2 tbsp honey
1 egg
1 heaped tsp cinnamon
200g butter
100g blanched almonds (or macadamias)
1 nut of butter
1 tsp cinnamon
½ tsp icing sugar
50g Davidson's plum jam
Mix honey and eggs in the middle of the
flour in a bowl. Add cinnamon, butter flakes, ground almonds. Knead
to a pastry. Add extra flour if sticky.
Roll out thin and stamp out equal sized
circles. Bake at 190°c for 10 minutes on a baking tray (second
shelf from the bottom).
Melt butter. Spread a little liquid
butter on half of the cookies and sprinkle with cinnamon/sugar mix.
Spread Davidson's plum jam on the other
half of the cookies and place the first cookies on top of them.
Davidson's plum jam is made in the oven
at 200°c in a baking dish. The plums are halved, sprinkled with
raw sugar and stirred from time to time in the oven, adding more
sugar until it tastes right. This may take a couple of hours. Then
press through a sieve and bottle it up. This method of baking results
in a rich, dark-red jam.