5 pathos about food or candy

If we agree that cooking is a method of persuasion, of dialogue, then we can explore the formal Aristotelian components of persuasion — ethos, logos and pathos — to reveal how cooking forms and informs our relationships. In cooking, ethos means translating character through food, and speaks to history and tradition, and the relationship of food to us, us to food. The logos of cooking is the exactitude and knowledge of what we are doing with or to the ingredients. For the third part of my series, let us now delve into the pathos of cooking, or the emotional upwelling associated with food — something most cooks and diners know all too well.

All of us, no matter how poor the food or fabulous the chef, have been subjected to at least one meal where drama, emotion and pent-up aggression came pouring out like cheap beer at a fraternity kegger. Surely one of the very first hominids, some five or so millions years ago, weathered a matriarchal fit in the family cave when someone paid more attention to his buddies than to his loving mate’s spit-roasted wombat. Someone’s drunken relative has, no doubt, made something slimy out of grease and raw dough, and with little care for taste-buds made sure everyone ate the abomination. Some of us might never be able to stomach Yorkshire pudding again.

Still others have fallen short of enjoying a relatively pleasant meal because of the endless and anxious interruptions of the cook waiting to second-guess and question every morsel of food on the table. “I put in too much salt. Not enough sugar. It’s a little soggy. Is it too spicy? Not spicy enough? I overcooked it, didn’t I?” The suffering diner becomes more willing to chuck the full plate at the cook than eat it.

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amazing

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