Interviews

How the Blind Cook

David E. Price and guide dog Plymouth in Gigondas

David E. Price and guide dog Plymouth in Gigondas

A few months ago, I received an unusual email from an American reader of Chocolate & Zucchini, David E. Price, a former geologist and now computer programmer who goes to graduate school in Salt Lake City, and is an enthusiastic cook.

David explained that he had purchased copies of my books but that — and here comes the unusual part — because he was blind, he was wondering if there was a computer-readable version he could have access to: he was otherwise going to scan the pages and run them through a character recognition program, but he worried that the mix of French and English terms, as well as the fractions in the measurements, might make the resulting recipes inaccurate.

An arrangement was found with my publisher, and once that was taken care of, David and I continued our email conversation. In particular, I asked him about the accessibility of C&Z, and whether there was anything I could change to make it easier for the blind to read; there was, and I altered the code accordingly*.

And then, although I was a little hesitant to raise the topic, I had to admit I was curious to learn about the practicalities of cooking without vision. I had never really stopped to wonder if and how it was possible, and I was admirative, to say the least: it certainly took skill, perseverance, and a great love of food to cook and bake without relying on your eyes.

It was a thought-provoking exchange and I was sure other cooks would feel the same way, so I asked David if he would submit himself to a Q&A about the challenges he faces in the kitchen every day. His answers are below; thank you, David, for inviting us into your kitchen.

* If you’d like to learn more about this, read the page David put together about web accessibility.

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On Meeting Sadaharu Aoki

Sadaharu Aoki

Let me tell you this: girls aren’t what they used to be. Present them with a spiffy British actor who knows how to bake an apple crumble, and they will smile, shake the actor’s hand (twice), and walk away with a good story, yes, but their heart unstirred.

Allow them to spend half a day with a famous pastry chef, however, and you will get a rather eloquent embodiment of glee.

This opportunity was brought to me on a dessert plate by my friend Louisa: she was in Paris with a television crew to film an episode for the upcoming season of Diary of a Foodie, and she asked if I’d be willing to appear in the segment on Sadaharu Aoki.

At this point, I feel compelled to state that I am vehemently opposed to the use of the term foodie, a word that makes me cringe so deeply my fingers refuse to type this combination of letters and I have to copy-paste it. But I love Louisa, I had met part of the crew last summer, and hanging out with them in Aoki’s lab while he showed us stuff sounded like a fine use of my time, so I said yes.

And indeed, a terrific afternoon it was: my role was simply to be curious, ask the chef about his work, his pastries, and his creative process, and translate our exchanges from French to English for the camera.

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