The Cross and the Cleaver: Basics Going Too Far

3 weeks ago

2 minutes read

“Deconstruction” is a philosophy developed by Jacques Derrida. In the author’s own words: “That is what deconstruction is made of: not the mixture but the tension between memory, fidelity, the preservation of something that has been given to us, and, at the same time, heterogeneity, something absolutely new, and a break.” In other words, it is about paying more attention to the parts that make the whole, and not just the whole.

Deconstruction became a practice within certain expressions of Christianity where it is seen as “the process of taking apart and examining an idea, tradition, practice, or belief to determine its truthfulness, usefulness, and impact” (GravityCommons.com/deconstruction). It is engaging, interesting, difficult, and requiring courage and curiosity. While quite challenging, it has potential to result in renewed and strengthened faith. Certainly, no true faith should be afraid of questions and doubts. To quote Hermann Hesse: “Faith and doubt go hand in hand, they are complementaries. One who never doubts will never truly believe.”

Food industry also engaged in such endeavours. Acknowledging Derrida’s theory, Spanish chef Ferran Adrià coined the term “deconstructivism.” Again – in simple terms, it is about splitting the dish into the main ingredients; then elevating their respective taste, texture and appearance. Adrià’s deconstructed dishes, at his restaurant El Bulli, became a legend. It is well worth the time to look them up.

Whether in faith or in the kitchen, deconstruction can however, and often does, go sideways. Simple becomes simplistic, and elevated becomes garish. Fads come and go, and those following them, sooner or later lose the sense of their own identity. At the same time, we must remember that times are changing, and we are changing with them. The challenge is to walk the fine line of conviction in-between the two dynamics.

Not everybody can manage that. In 2018 a restaurant in Newcastle, Australia served a “deconstructed” Vegemite© sandwich (pic.1), while in Melbourne a “deconstructed” coffee was on offer (pic.2). No, I do not think it is the “down under” thing. There is a notable difference between the art of cooking and assemble-your-own.

As the saying goes: “we do eat with our eyes first.” Which makes presentation a close cousin of deconstructionism. Many tables, however, portray that supposed relative as a proverbial village idiot. Created by Ross McGinnes, We Want Plates is the global crusade against serving food on bits of wood and roof slates, chips in mugs and drinks in jam jars. Find them, browse the pictures, and you will get the point.

Don’t get me wrong. I enjoy enticing presentations, and I play with those myself. But only if, and when, they make sense. Which, often enough, they don’t. In the end, of course, it is all a matter of personal preference. Different faiths, art, political allegiances or food resonate differently with different people. In my opinion less than 20% of them “out to lunch” literally and figuratively speaking.

OK … now I am hungry for something simple yet … not deconstructed.

So here is the BLT the way I like it:

-6 slices of thick cut bacon, maple smoked (preferably), cooked to your liking (I go with 75% crisp).
-On a non-stick frying pan toast two slices of good rye bread, BUTTERED on both sides, until golden brown.
-Layer the first slice with two leaves of lettuce of your choice, two slices of tomato, and all that bacon.
-Garnish with pickled banana peppers and salad cream (or mayonnaise, or ranch dressing). Top with second slice, cut in half and eat in hiding or everyone will want a bite.
-Simple yet elevated, because that taste of maple flavour, mixed with heat of peppers and coolness of dressing will make you want it again, and again.

Enjoy!