[Last modified: November, 27 2024 12:34 PM]
We are sitting in our warm kitchen on a cold night for dinner, in another country away from home, eating my favourite dal from home — a simple and flavourful lentil soup made with multiple spices and peanuts, served with rice. My partner cooked it for us and it is our first time eating this traditional recipe since leaving home. This experience is rich in love, feeling and memory.
‘Miseducation of Lauryn Hill’ is playing gently on our chunky old-fashioned house speaker—a soft and familiar sound. The light is soft and orange. As we heat up the food, the smell of spices floods the small apartment, creating a smell-atmosphere as an all-encompassing base from which we begin our eating experience. The smell is warm, exciting and familiar—of cinnamon and cumin and star-anise—and it prepares the body for food.
We sit at our small table with deep bowls of steaming rice and dal, and in silence begin to eat. Our body relaxing and grounding as we eat, more and more with every bite. We are immersed in the smell, taste and sight and touch of the warm dish, cupped in our hands. The tastes are warm and subtly spicy, the textures are soft and moist, balanced with a crunch from the peanuts. The sensory experience is too overwhelming to speak at first, so we remain in silence. It tastes like home and I am transported in brief moments. In this immensely embodied experience, we are totally imbued in the present moment, welcoming the nourishing food into our bodies. Experiencing nourishment happen at the experiential level. I feel a flood of appreciation for the warmth and love of life, for my partner in creating this experience for us, and I express gestures of gratitude to him.
Rituals and experiences of eating across cultures fascinate me. I think their are a multitude of multimodal methods to communicate these experiences. Film and photography can capture the embodied attention to the food, in particular body gestures, movements and facial expressions. Colour pallets can capture elements of smell and taste, for example to convey spicy warm food I would use a diversity of reds, oranges, yellows. Soundscapes can capture the general atmosphere as well as our silence while eating, conveying the levels of immersion in this experience. Abstract ‘feeling’ drawings may be able to convey the totality of this experience. Finally, sensory mapping can convey simply the diversity of sensory experience of these moments. All these creative methods used simultaneously would be able to capture the subtleties of this embodied experience, and its deep meanings that words and thought alone cannot capture.