Print title: The Ingredients of Pie
Process: Collagraph
When I think of pie I am reminded of my youth, picking fresh apples from the trees in my grandparents’ yard, peeling and coring in their tiny kitchen, and rolling out fresh crust sprinkled with cinnamon and sugar. Eating pie was reserved for family gatherings and holidays, and always involved at least a dozen home-made pies of various flavors.
I was given a frozen chicken pot pie at Wingtip Press to eat with friends and reflect on the experience in relation to our current culture of food. The dinner left a lot to be desired when compared to my previous experiences making and eating fresh pies with my family. Not only the flavor, but the lack of beauty or defining ingredients left me wondering what was actually in the pot pie: chicken cubes, carrot cubes, peas, and gelatinous filling mingled together in a yellow-brown blob on the plate. After reading the ingredient list on the back of the pie box I was even more confused: what was I actually eating? Are people so far removed from the origins of their food that anything edible begins to look and taste the same? Will we eventually be eating cubes of various colors that all taste like chicken? When I think back to home-made apple pies, I certainly hope not!
No comments:
Post a Comment