Many people approach meals and food differently. Is your idea of a meal based in reasoning and calculation or flavor and feeling? We discussed this idea in the chef’s training program at The Natural Gourmet Institute for Health and Culinary Arts.
The left side of the brain is associated with reasoning, analysis, linear thoughts, numbers, science and details. If your approach to food is more left brained, you’ll be more likely to think of these ideas when choosing foods:
- Calorie content
- Vitamins and minerals
- Weight and volume of food
- Nutritional science & theory
The right side of the brain is associated with creativity, intuition, synthesis (interaction between parts), feelings, form and arts. If your approach to food is more right brained, you’ll be more likely to think of these ideas when choosing foods:
- How the food makes you feel
This class discussion really intrigued me.
Dietitians are trained to approach food from the left side of the brain. Diet and food recommendations are based in science, macro and micronutrient values, portion sizes and calories. Chefs are trained from the right side of the brain, learning to prepare food that is flavorful, visually appealing and artful.
Where do these two styles meet? In the middle! As with many things, balance is best. I can see great advantages in approaching food from both sides of the brain. My favorite meals are ones that bring pleasure and joy (from the right side of my brain) and are filled with vitamins, minerals and nutrients (from the left side of my brain) that will nourish my body.
Does your approach to food lean more to the right of left side of your brain? How can we bring balance?