Food with Personality

From astrological signs to dating services to corporate team building exercises, we love to label personalities and deduce the psychological “type” of those around us.

We favor an endless supply of “tags” to classify character – cheerful, aloof, moody, mercurial, passive, and aggressive. Some years ago, I took the classic Myers-Briggs Type Indicator test, which neatly packaged me as ISFJ – which, translated from psychobabble, means Introversion, Sensing, Feeling and Judging.

Bogus? Maybe. To be honest, I had to look my “type” up after almost five years, but I know many people who can recite it just as easily as their SAT scores or Social Security number. There just seems to be some great degree of comfort in being able to classify, define, label and wrap things up in a neat little box.

Not so with food. Between color, texture and flavor, food offers an endless array of unpredictable combinations that consistently go against “type.” Yet, at the celebration feast this weekend, welcoming my brother and sister-in-law home from a year abroad, a fascinating collection of eclectic personalities emerged, not only around the table, but on the dinner plates.

Bell Pepper and Farro Salad

This combination of ancient wheat and a trio of multicolored bell peppers is a contradiction of a highly-traditional grain and bold, extroverted spontaneity. The black olives denote a mysterious, sensual undertone.


Tagliatelle with Mushrooms

A quick toss of fresh pasta made from scratch, sautéed onions and a mélange of wild mushrooms, epitomizes hands-on creativity and earthy, idealistic values. The sauce is adaptable and flexible to all kinds of situations.

Roast Pork with Orange

Slow-roasted boned loin of pork, basted with a rich mix of butter, orange juice, orange zest, chili powder and oregano is steady, painstakingly dependable and practical, yet imaginative with slightly exotic inclinations.

Chestnut Cake

Highly original, and non-conformist, this torte of chestnut flour, pine nuts, rosemary and olive oil eschews the tired, boring routine of sweet desserts, and its deep, nutty flavor is far from frivolous.

The meal was finished off with an effervescent Bartenura wine made from the Moscato grape, a sparkling and exuberant “life-of-the-party.”

Of course, I wouldn’t want to typecast anyone …

(Recipes from The Silver Spoon, The Bible of Authentic Italian Cooking.)

©2007 T.W. Barritt All Rights Reserved