Let’s Eat … Together

Issue 00/14

To quote George Bernard Shaw, ‘There is no love more sincere than the love of food.’ Given that the city is a favourable scenario for sharing, let’s eat together.

Cities grow and create new spaces where individuals increasingly seek new incentives. For in this yearning for an ongoing connection with each other, we pursue new experiences that will surprise us, so we may say ‘I was there’ either with a ‘photograph,’ a ‘tweet’ or a ‘post on our wall.’ The fact is that the classical formula according to which the actor is on one side and the spectator on the other no longer seems valid: events certainly appear to say that we need to feel we are a part of the show and the unfolding of events.

Pieter Brueghel ‘The Elder:’ The Peasant Wedding, c. 1568. Kunsthistorisches Museum, Vienna

We are constantly celebrating our moments of leisure by going out to lunch or to dinner, or just to eat. This basic, simple act can become an intimate moment of sensuous enjoyment, satisfaction and surprise, awakening our talent for discovery. But it is also a social act, a genuine communication route, a moment when food becomes the vehicular channel of human relations. A moment at which we laugh, cry, love, share in drama and hear so many secrets—in short, a moment we share.

Of all the new trends generated in the main cities in the world, gastronomy has become one of the most important. The act of eating has gone from being a social and communicational act to being an inspiring moment, an experience in itself. The minute we enter a restaurant, the search for sensations becomes our leitmotif. Elements such as the decoration, the lighting or the choice of music have always been determining factors when it comes to creating a perfect atmosphere. Today, however, the challenge includes new ingredients.

Games and surprises that bring us to the experience through unusual places, changes in tables halfway through meals, video-art projections, alternate aromas and colours. On the dishes, unknown shapes and textures; unexpected combinations obtained from exotic ingredients, often with names that are impossible to remember. These are the new pieces with which chefs entice us to play.

Edward Hopper: Nighthawks, 1942. The Art Institute of Chicago, Chicago, USA

Let’s experiment. Let’s travel. Let’s discover, through food, a new world. Let’s encourage a change in habits at tables, in foodstuffs and how we relate to them. Let’s share these new culinary experiences and, above all, let’s lose ourselves in our forgotten capacity for surprise.

The fact is, as George Bernard Shaw declared, ‘There is no love more sincere than the love of food.’ So, let’s eat together.