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.