I called my mother last week, in tears because I felt as if transitioning into living in New York, and transitioning out of my life back in California, too many things were familiar yet new at the same time. That scared me because, it is like you are having a bad dream when you wake up in your bedroom but everything has been rotated facing the opposite side of the room. Something is similar and safe of course, but there is still mystery and a huge unknown as to how your mind even created a new space.
Besides that, my mother told me to just think of happy thoughts. She told me that now is the time to really learn how to be alone, and more importantly, how to be alone and how to be happy. I appreciate my mother because she is so patient and kind. She teaches me the hard lessons but she says it in a way that everyone goes through it and I am perfectly fine on my own. She encouraged me to do the things I loved, or have always wanted to do.
The next day I decided to explore the city. I opened up my old list of recommended places to see from my friends. First place was Strand's bookstore. I made it there just fine, and it was really cool to see the old buildings of Union Square. I also found a nice organic coffee place for a cheaper price. The next day, in anticipation of another adventure, I did some job applications first, and then as a reward I went to explore. I got two sweaters from Forever 21 that were on sale (because that always makes spending money feel better). I think I got a bit tired of layering my clothes from Cali, and sweaters really do make a difference! Then the next day, today, I went looking for the Lady M. Boutique something...whatever the reason, I got incredibly lost and ended up 10 streets away from my destination. This has happened at least half the time I go on an adventure in NYC.
So the next best thing is to walk around and find something else. I found an even cheaper bookstore than Strand's, and I decided to get a book that I enjoyed reading on the subway later. Then I purposefully found the steps that Holly Golightly climbed in her depression. The New York Library on 5th Avenue. I absolutely love this place, and I walked in to take touristy pictures. I stumbled upon a public talk for Mary Ann Caw's The Modern Art Cookbook. Everyone sitting in the room looked a bit chubby, or, I dont know I am chubby too in some parts haha. But I could tell, "Cookbook" attracted us shy foodies. And the word "Modern" attracted, well, I would assume people who admire modern art but could never label themselves as Modern. I mean, that is how I feel anyway.
When we sat down and waited as Mary Ann Caws and her guest speakers continued on with their conversation. All they were missing was coffee and a huge glass window in between themselves and the audience. That is just how engaging she is I suppose. The hostess who would moderate the talk started the event - no wait, she ficed her microphone for 5 minutes and then started the event. But it was never really a rushed start to begin with. The powerpoint showed paintings, all featuring foods: fruit, bread, asparagus, eggplant! And everyone on the panel was fascinated by the paintings. The man to the left described the history of the industrialization of food when Campbell's Noodle Soup collection by Woody Allen popped up from the 1963 memory. All of a sudden we talked about America's higher sugar intake, and "how amazing is it that I wish I could go back in time 100 years, just to try the food. It would have signifcantly less sugar but it would be delicious!". What a great thought, man sitting to the left. I admire his fascination with the timeline of popular food culture.
The man to the right of Mary Ann was even more interesting. His checkered blazer and skunk like hair-color screamed artsy, no, it suggested artistic expertise. And he spoke with fascination towards the artistic. Not the time of it nor the style, but the emotion that a viewer feels from viewing a work of art. He was poetic. One amazing aspect of Mary Ann's cookbook was that she included famous artwork featuring food, Manet to Picasso, and paired them with poetry to Hemingway. They discussed oysters: the rawness of oysters, the luxuriousness of oysters, the smooth finish of oysters, the perfect large size 1 of oysters from the Oyster Bar in France, Hemingway's love of oysters and white wine . . . and it would continue on until the next food: BREAD. BUTTER. PEARS. and then...
THE LEMON. The most perfect lemon.
If I were to here the conversation purely by radio ear, I would think it was a pretty ridiculous conversation. But I was so fascinated by this cookbook, which would come from famous renowned chefs from our history, accompanied by poetry and paintings and life! Wow they really sold it. I could see the picture of what owning the book would feel like. Perhaps I would transport through time and space in my very own kitchen. Or maybe all the emotions and flavors I would hope for in the kitchen would finally be released through the artistic colors and the poetry.
Well, the book costs $40. For me that is pretty steep for a book. But I will definitely look forward to experimenting cooking with it. I expect it should feel like travelling. But not travelling to the tourist attractions. It would be a travel back in time to places that can no longer be there ever again in my present time. How can a book possibly do that?
I guess I will have to find out sometime... but I asked the question of how exactly we are meant to experience Mary Ann's book, 3 years in the making. And she repeated her first sentence: "This was a book meant to be read in the kitchen." And as a perfect closing, the whole audience understood what she was talking about. I was glad to hear positive comments towards question. I left happy, knowing that I helped influence a really great evening conversation.
I bought a cheap baguette and softer bread, took the subway home, and cooked an eggplant omelette. It definitely didnt taste THAT great. I have to remember to get wine next time. All the artists and poets drink wine. I am sure it makes everything taste better.