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In the modern era, our relationship with food has undergone a significant transformation. With the rise of supermarkets and pre-packaged products, we find ourselves increasingly detached from the sensory experience that once characterized our interactions with food. Gone are the days when we would touch, smell, and listen to the produce before selecting the perfect ingredients for our meals. Instead, we are presented with neatly sealed packages, depriving us of the rich sensory connection we once had with the nourishment we consume.

One of the senses most affected by this shift is touch. Previously, when shopping for fruits, vegetables, or even baked goods, we could feel the texture, firmness, and ripeness of each item with our hands. We could assess the freshness of fish or meat through its texture, and we could gauge the quality of bread based on its crust and springiness. However, in the era of sealed packaging, we are unable to experience these tactile sensations. Our hands are denied the pleasure of interacting directly with food, robbing us of a primal and instinctive connection to our sustenance.

The sense of smell also suffers in this sensory disconnect. Aromas play a crucial role in our enjoyment and understanding of food. The earthy scent of freshly picked herbs, the sweet fragrance of ripe fruits, and the savory aroma wafting from a bustling kitchen were all once an integral part of our culinary experiences. However, in the hermetically sealed aisles of modern supermarkets, the aromas are confined within the packaging. We are no longer enticed by the tantalizing smells that used to beckon us towards a particular product. Our ability to discern the subtleties of different ingredients and savor their olfactory profiles is diminished, leaving us with a diminished gastronomic experience.

Furthermore, the absence of sound exacerbates our sensory disconnect. The crisp crackle of biting into a fresh apple, the satisfying sizzle of food hitting a hot pan, and the delightful crunch of a perfectly baked loaf of bread are all auditory cues that we used to associate with our meals. However, as pre-packaged goods dominate the shelves, these sounds are relegated to memories. The symphony of sounds that once accompanied our food preparation and consumption has been replaced by the monotonous opening of plastic wrappers and the sterile silence of the supermarket aisles.

This sensory disconnect has consequences beyond the loss of pleasure and engagement in our daily lives. It affects our connection to the source of our sustenance, distancing us from the natural origins of our food. We become detached from the farms, fields, and kitchens where our meals are cultivated and prepared. The sensory experience of interacting with food grounded us in a deeper understanding and appreciation of the process that brought it to our tables.

As we navigate this era of sealed packages and supermarket convenience, it is essential to recognize the importance of re-establishing our sensory connection with food. Exploring local farmers’ markets, growing our own produce, and frequenting artisanal food vendors can help rekindle the tactile, olfactory, and auditory experiences we have lost. By actively seeking out opportunities to engage our senses, we can reclaim a richer, more meaningful relationship with the nourishment that sustains us.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Zariya Healings.


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