We can get so blasé about food these days.
Bread or beans or beef or bananas – from the bleurgh to the bon appetit – it’s just stuff we eat, right?
And when things are a bit Mother Hubbard, we can nip to the supermarket, grab a takeaway or use our nearest ‘net connection to hunt and gather without leaving the couch – point, click, sorted.
So it’s easy to forget that food takes time (beyond the delay between order and arrival of your 16-inch pepperoni special, that is). If you cook, and you do so from scratch rather than bunging a few bits in the microwave, the time-in-food-out equation starts to look different, with more time spent often balanced by greater value placed on the end result; even more so if you grow or rear any of the food involved (spend months defending your patch of green from garden invaders and you savour the survivors greatly). It’s the kind of premise on which the Slow Food movement was built and which gets GIY-ers going in their gardens.