Most of us know this intuitively – that comfort and junk foods are subtly distinct. The former is an emotional as well as a nutritional unit, and the latter is merely a sugar rush. Besides which, no cookbook would dare put the word “junk” in its title, but whole shelves are devoted to the art of the comfort food.
If, after a hard day, you make yourself mashed potatoes with gravy, or mac and cheese with brown sauce, or scrambled eggs with the consistency of an Ultimate Frisbee, it is probably because someone once made it for you exactly that way. And while no two people’s comfort foods are alike, the terrain is broadly the same: sloppy food you can spoon-feed yourself, with at least one element everyone else finds revolting.
Read the whole story: The GuardianMore of our Members in the Media >