The Impact of Lunch on Civilization

Last Saturday a group of us hiked for two hours through the Margala Hills, then sat for lunch at a mountainside restaurant. The down valley view from the porch looked magnificent. While we ate, we talked. The German who grew up in Greece and spent nine years working in Afghanistan told of riding his three-wheeler through the city of Kabul, rifle slung over one shoulder, while on his way to negotiate business deals; the English consultant now living in Germany told of his upcoming flight to Nepal to start a new investment consulting project; the young Australian woman who recently finished her scholarship at Cambridge University told about her past stint of working on Aboriginal lands, and dealing with a witch doctor who cursed local store customers.

The conversation was varied and colorful.

I told about a book I’m now reading, titled  Cooked – A Natural History of Transformation, by Michael Pollan. He explains how cooking may, in the long-term, have impacted civilization as much as the invention of tools, or the development of language. Cooking reduces the need to chew food, and cuts down on energy required for digestion. In other words – it historically freed up time to think, innovate, and better control our surroundings. Cooked meals are often eaten communally, providing more social interactions and the chance to share information. Pollan writes:

“…a Harvard anthropologist and primatologist named Richard Wrangham published a fascinating book called Catching Fire, in which he argued that it was the discovery of cooking by our early ancestors-and not tool making or meat eating or language-that set us apart from the apes and made us human…Cooking gave us not just the meal but also the occasion: the practice of eating together at an appointed time and place…sitting down to common meals, making eye contact, sharing food, and exercising self-restraint all served to civilize us.” *

During this lunch spent with co-workers and friends, I learned about new TED talks to watch, shared information about straw bale construction techniques, discussed how to improve designs and delivery of rural schools, and learned new management methods. While sitting to eat together – our worlds all opened up.

I recently ran into Scottish friends who shared his interest in a new book I’m collecting recipes for – The Winemaker’s Cooking Companion. Their interest incited me to keep pushing ahead with this project. So, in a celebration of friends, exploration, inspiration, and recently shared meals – I’m sharing a recipe provided by Robyn Drayton (former owner of Robyn Drayton Wines in Australia’s Hunter Valley), who  is now hoofing her way through Asia as she explores multiple countries. (This recipe originates from Diane Holuigue).

 

Chicken Fillets with Grapes

Ingredients – 

Chicken fillets – 6

Butter 3.5 tablespoons (50 grams)

Seedless Grapes – 1 cup (200 grams)

Sugar – 1 tablespoon (12 grams)

Chicken stock – 6 tablespoons (100 ml)

Heavy cream – 3 tablespoons (50 ml)

Preparation – 

1. Remove skin from chicken.

2. Heat oven to 375 Fahrenheit (190 Celsius).

 

Recipe –

1. Heat butter in a pan to where it foams.

2. Fry chicken fillets in butter – shiny side down first – for 30 seconds per side, until light golden.

3. Remove chicken from pan.

4. Fry the intact grapes in butter in the same pan, sprinkling with sugar to give them a sheen.

5. Remove grapes from pan.

6. Remove the pan from heat, and place the chicken in again.

7. Add chicken stock.

8. Cover pan with greaseproof paper.

9. Put the pan in oven for six minutes (see temperature above).

10. Remove the pan from the oven and put chicken on a serving plate.

11. Add cream to pan, then heat until thickened.

12. Place grapes on chicken in serving dish, then pour cream on top.

 

Enjoy…Here’s to how cooking improves communal lives, and propels civilization.

 

* Penguin Books. 2014. London. Pages 6-7.