What Makes Food Artisanal ?

Continued from August 21, 2010

So, who is an artisan? An artisan sees the beauty in what they do whether it is writing computer code, day trading, or making chocolate from cacao. Artisanal work is a product of mind, body, and spirit: we consider it, we labor to make it, and it refelects something about our character be it aesthetic, idealogical, or perceptual. As you mature your works shape your character and your character influences your products. It becomes you.

Now, what makes food artisanal? Is it product quality, provenance,… packaging? I suppose the answer is all of these. Recall Dan’s bars: the labels printed from drawings onto heavy paper, a hand formed jacket of wax paper around the bar itself, and finally the chocolate – well made, consistent, true to form, and delicious. My personal favorite had the coffee beans studded into it. Moreover, I observed that the chocolate became a favorite item for people to give to others. Our first taste of Flatlander chocolate was from a gift bar. We received and gave others too. What a beautiful life of their own.

An artisan cook then is taking care of all aspects of their profession from conception to consumption – they have become or aspire to be, consummate. But also, their food is able to become something in itself, something perhaps beyond its creator’s intention. Maybe it becomes a symbol or a tradition or habit or a hobby or an inspiration for others. That is perhaps the ultimate expression of artisanship, for nothing is greater in cooking and eating than transformation, be it the communion of ingredient into food or death into life.

(The pits.

Sorry, low hanging fruit.

Again! Oh, somebody stop me...)