“Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment” - Harold McGee

Over time, I’ve been thinking a lot about the physical experience of connecting with the world: How I feel in my body at a given moment or in response to a certain food/movement/situation, rather than just how I feel emotionally.

I’ve talked here before about mindfulness and pleasure and about mindful eating in general, which is one way I bridge the gap between my ever-active intellectual and emotional self and the physical experience of being in the world.