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NTV Média
  • 3/19/2024

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00:00 Food is a big part of our society.
00:02 It's a sort of revelator of all our dead angles,
00:05 our obsessions, our fantasies, our fears too.
00:09 And so that's really what we wanted to explore with Guillaume.
00:12 Well, Gabrielle, I'm pleased.
00:19 We met last year with Guillaume Gomez.
00:21 Yes, absolutely. I never miss a Salon de l'Agriculture.
00:24 And indeed, I came face to face with Guillaume Gomez last year,
00:27 with whom I wrote a book, "Philosophize et Cuisinez, le Chef et la Philosophe".
00:31 That was not bad. Well, you're a philosopher, Guillaume is a chef.
00:34 Exactly. And it was a book that was a crossroads of views on this issue of food.
00:39 Well, he's a philosopher we're going to address,
00:41 because it's true that Guillaume is still, inevitably, at the helm,
00:44 always in action on this notion of sensitizing, educating.
00:47 So, our youngest and our youngest today,
00:49 but we see it as soon as we touch food,
00:52 God that we open up, ultimately, multiple possibilities,
00:55 of biology, of mathematics, of geography.
00:58 Is that perhaps the science of humanity?
01:01 Food?
01:02 Yes, absolutely. And food actually says a lot about our society.
01:05 It's a bit, in fact, a kind of revelator of all our dead angles,
01:09 our obsessions, our fantasies, our fears too.
01:13 And so, that's really what we wanted to dig into with Guillaume.
01:16 And on this issue of education and food,
01:18 there's a sentence that Guillaume said,
01:20 well, at least in this book, "Philosophize et Cuisinez",
01:22 that we wrote together,
01:23 which basically says that the problem is that there are a lot of children
01:25 who think that the carrots in the cupboard are growing in the cupboards.
01:27 And that's the drama today.
01:29 So, there's a real issue of sensitization,
01:31 indeed, to education and food,
01:34 not only, by the way, children, adults, but also elderly people.
01:37 I've been brought in to talk to a lot of elderly people, for example,
01:41 in retirement homes, who unfortunately have forgotten how to cook,
01:44 who have forgotten how to eat.
01:46 So, there, once again, there's a real issue that affects all generations.
01:49 So, there's ultimately, indeed, a real danger,
01:52 because we also have a memory,
01:54 and this memory is fed by our senses.
01:56 In food, there's a language that's much more subtle,
01:59 much more elegant, and that's taste.
02:01 And it's true that taste, even if we don't speak the same language,
02:03 we can find ourselves, we can federate, just by looking at each other,
02:06 to take the pleasure, ultimately, of savouring,
02:08 as long as, ultimately, our senses are put, I was going to say, in the mood.
02:11 Yes, and it allows, ultimately,
02:14 there are so many unsaid things that can be said, precisely,
02:17 on the occasion of a meal.
02:18 What I find extraordinary, indeed, is that the French meal continues to,
02:21 well, to be, continues to gather around for meals.
02:25 So, even if, sometimes, some people don't necessarily eat this or that,
02:28 there are allergies, there's all that,
02:29 but it doesn't matter that we don't necessarily eat the same thing around the table,
02:32 what's important is that we continue to gather around the table.
02:35 So, this education, we talk about it, and I talk about it as a philosopher,
02:38 but it's true that there's a duty of a nation, there's a republican duty.
02:41 We saw the school, ultimately, a little closed, its cooking classes.
02:45 Guillaume mentioned gastronomy classes with Thierry Marx.
02:48 We're in this, that is, the Republic must also invest,
02:51 and, ultimately, come to raise awareness among our younger people,
02:54 perhaps from the sixth grade, to give us and make sense
02:58 of this time that we devote to food.
03:01 Yes, of course, there is a role on the part of the state,
03:05 of the Republic, to take your words back on this issue, indeed, of food.
03:09 After all, we must not, either, de-responsibilize parents, families,
03:12 and so, they clearly have a real role to play.
03:16 But, in any case, yes, of course, it's a real issue of society.
03:18 And, in addition to that, in any case, there's a agricultural crisis,
03:22 there's indeed a context, anyway, that's quite particular.
03:25 And, what I'm taking away from this moment, is that, ultimately,
03:27 according to the times, we talk about economic crisis, social crisis,
03:30 institutional crisis, territorial crisis, but it seems to me that,
03:33 today, the crisis we live in, is a bit of a crisis of our relationship to reality.
03:36 It's as if we had completely cut ourselves off from reality, cut off from nature.
03:40 Consumers, producers, farmers, it's as if we didn't know each other anymore.
03:44 We no longer know, ultimately, what the other person's job is,
03:47 and, in any case, what they do.
03:48 And so, there's a real issue of how we can recreate bridges between worlds.
03:52 Well, I think we may need another year, and maybe a Salon 2025,
03:56 dear Gabriel, to, in any case, perhaps not be statued, but to advance further.
04:00 We can still dive back into reading the book with Guillaume, that would be good for us.
04:04 Yes, absolutely. So, "Philosophize and Cook",
04:06 "The Chef and the Philosopher", at the Aube Editions.
04:09 - Well, thank you. - Thank you very much.
04:11 (upbeat music)
04:14 (upbeat music)