Grammatica della ricetta, retorica della cucina

Abstract

Cooking is - precisely - more a practical know-how than a form of theoretical knowledge. Much like swimming, driving a car, riding a bike, talking. All things that you don't learn in books or lessons but by doing them, putting them into practice with assiduity, courage, stubbornness. As long as it is the body itself that acquires the ways, the techniques, the rules. Of course, in the kitchen scientific and technical knowledge, theoretical knowledge, history, culture, traditions also count for a lot. But when it comes to rolling out a pastry, flipping an omelette, kneading a pizza dough (to limit ourselves to very elementary preparations), what counts is manual dexterity, a clinical eye, the regulation of gestures, perhaps of the entire body. And no words seem to be able to cover it all.