Cooking as the aim of cooking
—By Lisa Heldke 2001 in Philosophy Now 31 (2001) 12-15 pag 15.
“What happens if we think of cooking not only in terms of food and its benefits for those who eat it, but also in terms of the benefits of cooking for the cook. Consider the possibility that it is an activity the very practice of which can improve those who engage in it (…) I’m suggesting that cooking is an activity in which body and soul work together, not with the soul as boss and the body taking orders, but cooperatively, with each one informing an guiding the other(…) I mean for cooking to be thought of not as and intellectual enterprise, in which manual labor is incidental, but as a ‘thoughtful practice’, in which I, as my hands, know what to do. Cooking might in fact be an activity which improves one precisely because it requires a constant interplay between so-called mental work and manual work.”