- Bill Buford, Heat, 2006
For millennia, people have known how to cook their food. They have understood animals and what to do with them, have cooked with the seasons and had a farmer's knowledge of the way the plant works. They have preserved traditions of preparing food, handed down through generations, and have come to know them as expressions of their families. People don't have this kind of knowledge today, even though it seems as fundamental as the earth, and, its true, those who do have it tend to be professionals- like chefs. But I don't want this knowledge in order to be a professional; just to be more human.