Saturday, June 5, 2010

The Bread of The Matter

No matter what the current food trend is, certain foods from our childhood can never be lost. Whether they are as far from gourmet as possible or lack any health benefits, certain foods stir up memories of comfort that nothing else can replace. Yet, the one food I was happy to replace as I grew older was bread made with nothing but air and artificial ingredients.

It can never stand up to a good French toast; it’s to flimsy for a great sandwich and is unsuccessful as an addition to a comforting bowl of soup. A good piece of bread requires substance; a thick, chewy texture, with just enough softness in the center. It may come in a variety of shapes and forms, but that first bite is always a recognizable comfort.

In just about every culture you can find a different version of bread, whether it’s a baguette in Paris, a pita in Greece, or a tortilla in Mexico, it serves as the foundation for the entire meal. It’s the canvas that works of art are made out of.

With anything you build the foundation is critical. I would never build a house with artificial materials that were as thin as air. While I know the importance level of building a house and sandwich are on two different levels, foundation is foundation no matter how you look at it.

For some processed bread may be comfort, but for me it feels like a fraud. In a country that we are fortunate enough to have breads from all over the world at our fingertips, I want to enjoy every bite.