Second Discussion: Claire
The Glen Ivy Book Club is reading The School of Essential Ingredients by Erica Bauermeister
June 18: Claire
This week we have our first introduction to a student of Lillian’s cooking class as Claire, a young wife and mother of two small children, makes her way to the class with more than a little hesitation. As the thoughts of guilt and worry of leaving her children for a few hours slowly fade to the background, we see that Claire’s real struggle lies with the loss of self that often accompanies the life of a young mother. Once a woman brave enough to make the first advance toward a man “replete with success,” Claire now feels invisible to the world, her individuality set aside to make room for the lives of her children and husband. Although Claire possesses a deep love for her family, the shattered feeling of her loss of self is mirrored in the shattering of the crab that is the subject of that night’s meal. As the live crustacean is cracked open and dies to the life once known in a scene that may not be easy for all to read, we then witness the transformation of the crab as it is mixed with the right ingredients; the flavors slowly blend, creating something new, nourishing and beautiful…as this transition takes place, Claire finds her own transformation…she is not completely what she once was but still beautiful, complete in a different way, nourished by the seasoning of life experience and change.
Have you ever felt that food or cooking mirrored a life transition for you? Is there a meal that you turn to in times of change in your life? If so, what emotions does the food or meal evoke?
In this chapter we also learn that Lillian does not use recipes. Do you use recipes or do you cook by taste and “feeling?” Why or why not?
—Seraphina
Hey guys, It’s Chef Kathy, just catching up with “Claire” who in this last chapter we were introduced too. Hmm let’s see food mirroring how I feel? I would have to say yes. When times change in my life however I always go back to something comforting, Chicken and Bell peppers. My mom use to make it when I was younger, it is sweet, peppery and savory! Over the years my dad took over this recipe and made changes of his own. As life changes so did our day to day moods which makes cooking so lovely, adding special ingredients to change our feelings. My dad loves spicy foods so adding serano chilies to heat all our months was un expected at times but it was not until I was older that I learned to appreciate those unexpected explosions in my mouth! Which probably had to do with his mood that day. Now I’m the one whipping up chicken and bell peppers and if I’m feeling in the need of comfort I’ll add flour to thicken up this warm dish. Making it saucy over a bed if jasmine rice with dots of butter to add some richness. Or wine and potatoes in the winter to get that soupy feel soup. Which takes me in to your next question, following directions of a recipes or cooking by taste. For me it’s always by taste! Sometimes you need that extra garlic or less spice, our moods show I believe, even when we do not expect them too, so pay attention my fellow book club readers and the next time you whip something up follow your mood and just go with the flow because life and cooking, you will always learn from your mistakes. Unless its baking always follow a recipe its a sciene! Till next time Kathleen
While I felt a connection on some level to all of the characters in this book, Claire is likely the one that I can most closely relate to, that any mother may. I thought it was an excellent analogy to represent the struggles and resistance change may bring, but also all the wonderful things that can come from it. I love food, I love to cook, but killing something to eat is uncomfortable. If I go to purchase live seafood, I have to ask the merchant to blunt it. I am wondering if after having reading this I will have the courage to try on my own next time?
Lucy, I too thought that this was one of the most poignant chapters in the book. The author really captured the struggles of a young mother and represented it so beautifully through food.
Recipes are beautiful inspiration. When I first started cooking I was a bit timid and would be worried if I didn’t have exactly all the ingredients but soon gathered the confidence to modify a recipe when needed. Then I realized that making a recipe my own was so liberating and rewarding. This means I end up with something a little different every time which is fun, and almost always delicious.
I love the descriptions and deeper meanings the author assigns to the ingredients and recipes, how preparing and eating food can be so much more than what meets the eye. Makes me want to explore the dishes featured in the book, not just because they sound delicious but so that I can experience the story in another dimension. I will let you know how it turns out!
I agree completely with what everyone has said so far. Also, I feel that the restaurant’s personality is beginning to show in the novel. And now, the characters are beginning to add a little bit of their personalities into the restaurant. There is definitely something magical about the restaurant and Lillian and the food that is being created in the kitchen.
With Claire, I wasn’t quite able to relate to her struggles with young motherhood. I did however, enjoy how Claire put her puzzle pieces togeher in Lillian’s kitchen. The food that Claire made in he kitchen brought her back together. Every ingredient melted together in order to get Claire to find that person that she once was. I think that she learned to care for herself and respect herself after what she learned in the kitchen.
Lillian, in this chapter, says to her students, “When you are honest about what you’re doing, I find care and respect follow more easily” (p. 47). By being honest with herself and with who she had become, Claire was able to recognize that person that she used to be before becoming a mother and a wife. Now, Claire seems to embrace both parts of her: the woman she used to be and the one she has become.