Beyond Brushstrokes
By Maria Victoria Rufino
One of the primary needs is oral satisfaction.
The sudden shift in lifestyle during the restricted period has made people change the way they think and do things. Foodies, in particular, are affected. Culinary tastes have remained but there are drastic differences. The leisure practice of dine-in — on all levels — has been temporarily suspended. How do people cope in this situation? By adjusting their expectations, eating habits and the quality and quantity of their diet.
The culinary profile of the individual distinguishes him from everyone else. Demographic and geographical factors such as nationality, religion, culture, education and class may influence a person’s food preference. Eating patterns evolve according to the individual’s personality type in the context of his lifestyle and career. The food spectrum is diverse. The carnivore, vegetarian, gourmet, and omnivore. A sub-group would be the glutton and stress eater.
The midday ritual called the “power lunch” used to be an occasion for observing people and their idiosyncrasies. Businessmen would network at civic and professional associations. Marketing strategies, trading activities, mergers and acquisitions were held at five star hotels and restaurants. The executives who were fitness buffs worked out at the gym and took high fiber meals between meetings.
Now the power lunch meetings and conferences have changed into Zoom meetings and webinars. No social and physical contact among the members and officers. The way to go is livestream, online. The major hitch is the slow Internet service.
Attendance is high because members do not have to leave their offices and struggle with traffic to attend the conference. They work from home and wear only the top part of the business attire.
Most people eat to live, others live to eat.
In today’s environment, eating to survive means cutting down on the frills and focusing on the essentials — such as a balanced meal in the food pyramid. A wide vegetable base, some protein, limited carbohydrates, and a little fat and sugar on top.
Wine is optional. The connoisseurs can sip their favorite wines or cocktails. Vitamins and minerals are very important particularly for the seniors and those approaching that age level.
In the pre-pandemic era, one could observe and learn about an individual though his behavior and choice of dishes.
Flashback to the previous years.
At highly rated-restaurants, one could find the power lunch characters who like to see and be seen. These are the high-profile tycoons, lawyers, media celebrities, diplomats, socialites and society mavens.
The popular lobbies of elegant hotels had an eclectic cast of hundreds who seemed to be floating on a moving stage setting.
There was an entertaining parade of columnists, designers, film producers, talented actors, businessmen, and politicians in various modes of interaction. At close range, these characters (based on composites of real people) have eccentric, amusing traits that we may recognize as our own.
Gastronomic reverence characterizes the gourmet’s sophisticated attitude towards food. He eats with flair and gusto whether he is dining alone or hosting a special event. A sample menu could consist of pigeon consommé, watercress salad with walnut vinaigrette, Dover sole with butter served with Pouilly Fuisse, cheese with fruit and Grand Marnier soufflé. His impeccable taste ranges from international to ethnic. Understated elegance is reflected in his sartorial style, tasteful furnishings and lifestyle.
The health and figure-conscious executive would prefer leafy green salads with avocado, a small serving of pasta with low-fat dressing and fruit and nuts.
A semi-vegetarian would avoid rich food with cholesterol and dairy, caffeine and alcohol. He prefers decaffeinated cappuccino or herbal tea infusion. His diet and blood pressure are predictable as his conventional smart wardrobe. He exercises moderately and does not deviate from his regimen of work and leisure.
The gourmand has a legendary passion for good food and it shows in his girth, grand manner, and lifestyle. This bon vivant plans his life around food and friends. He enjoys a convivial lunch with white asparagus, foie gras, and aphrodisiac delicacies such as a caviar, oysters with champagne, salmon or smoked herring with vodka. He had diverse food preferences and an adventurous food palate for flavors off the beaten path.
The jolly rotund extreme eater devours all buffets, and greasy fast food like a vacuum cleaner. Nothing is forbidden in his daily menu. He indulges to excess and he hates exercise. The rapidly expanding girth is inversely proportional to his lack of discipline. This one is classified as the stress-eater.
Special mention goes to the fastidious demanding whiner who fusses about real and imaginary faults — glassware with spots, tarnished cutlery, stale bread, overcooked food.
The perfectionist probably craves for attention and is pacified when the celebrity chef offers her a complimentary dessert.
The foodie profile chart is still valid. Only the setting is slightly different.
No more restaurants filed with executives and expense accounts. Only home-cooked food with occasional takeaway dishes delivered is served. The table can be decorated with fresh flowers, candles, fine porcelain and silver with crystal goblets for haute cuisine. Or it can be simple and practical for local dishes.
A healthy meal with a cheerful attitude would be ideal. If one is solo, the dinner could be good. A Zoom “meeting” can take the place of live company. One can dress up or wear beach attire and enjoy the conversation. The improvisation on a computer — with music — can be fun. One needs a colorful imagination to create the right ambiance.
Wherever one belongs in the profile chart, one should remember one rule. What you eat is very important but how you eat makes all the difference.
Bon appétit….
Maria Victoria Rufino is an artist, writer and businesswoman. She is president and executive producer of Maverick Productions.
