Is "Comfort Food" Another French Paradox?

You have cramps and suffer from bad cold; you had a very hard day at the office and really stressed out; you just had a romantic breakup and suffered a broken heart. For most of us, the only source of comfort can be food.

Comfortable food is the food we provide for temporary relief from stress, illness and the need to feel warm and safe. That thought gives us a sense of comfort and well-being. Comfortable foods are foods that make you feel good. It may be that as children we adhere to certain foods or cook at home in the same way as reaching and holding a safety blanket.

Comfortable food is provided only and is usually served warm with a thick texture. They are usually foods with high carbohydrate content such as rice, beans or pasta. In Asian countries where rice is a major source of food, comfort food is called juk. It is a mixture of rice and water cooked for hours until it has a porridge-like texture. Juk is usually eaten with vegetables, pork, fish, shrimp or turkey mixed into it like rice stew. In the United States every region has its favorite food but the universal comfort food in the US is macaroni and cheese.

We know that France is very careful about food preparation and presentation. It is not surprising, therefore, that they would deny the nourishment of any French dish resembling a simple stew made from leftover food. Pierre Smets, chef / owner of Christophe Restaurant in Sausalito, CA, denies the existence of comfort food in France. He explained that "in France, there are regional or traditional foods but they do not entertain foods like macaroni and cheese".

At about 1400, the British almost invaded a small army defending the southern French city. It was a cold and wet night and a great final battle was expected the next day. Residents of the city banned one last attempt to defeat the English language. The locals gather all their leftover food from beans, ham, ducks, goats, onions, and tomato sausages. They combine all these foods into a large cooking pot and create a feast for their growing army. "Casserole" is both healthy and inspiring. The army has been fed and ready for battle the next day. They defeated the British and drove them from the town of Carcasson, the cassette house.

Ironically, Pierre Smets was born in Carcasson. And, during the rainy months in Sausalito, CA, Smets prepared a delicious cassoulet using a secret recipe given to him by his grandson. Of course, this is not an easy meal. The beans need to be soaked for a few days, the goats and ducks and the sausages are of the best quality. Pierre might call it traditionally, but to me, if it looks like that, and tastes like that, and makes you feel good, it's comfort food.

Is "Comfort Food" Another French Paradox?


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