Tonight, before I get stuck into another episode of the excellent 10-part BBC documentary series Hitler’s Circle of Evil (available on YouTube without interruptions) I’ll begin my evening’s viewing with a less arduous course. I’ll have the light entree if I may. I’ll settle back for some foodie-themed globetrotting, travel the world and visit homely kitchens and wander the colour-splashed aisles of spice-heaped markets, uncover the cooking methods of ancient relatives and, who knows? Maybe I’ll even discover the true origins of grain.
I’m not so keen on bearing witness to the pedantic art of micro-herb placement, or following the trials and tribulations of restaurant X’s rise to two or three-hat status, but I do enjoy the high-resolution, soft-edged objectification of vegetables, meats and grains currently taking place on our screens – a genre that seems to be multiplying like mold spores on a delicious, washed-rind cheese.
Because something lovely happens in my brain when I clap eyes on the firm flesh of freshly- captured salmon, buried deep in a thick crust of salt and fired by local yet sustainable log – the succulence of cream-fleshed scallop gently nestled in a cradle of hand-knitted twigs – a plate of scattered pipi awash in a pond of wasabi-infused foam – the slow-motion capture of bubbles rising to the surface of hallowed liquid A or B – the sexy gluten-stretch as air-filled bread gets ripped asunder by plough-calloused hand oh, oh, oh!
What was I saying? Er-hem. Yes…I do love a bit of food porn served up on a rustic platter…