MY QUESTION
Can we connect different types of food and dining experiences,
to books and reading experiences?
FAST FOOD
Fast food is universally loved, but it’s rarely celebrated for its quality or taste. We turn to it when we’re craving something quick and easy, or when we simply don’t have the patience to wait. It requires no special culinary skills and is ready in minutes. And honestly, when we eat it, we’re not looking for a gourmet experience—it’s all about convenience. Fast food gives us a quick, hassle-free meal when we’re short on time and we can’t afford to invest in a more elaborate dining experience.
This concept translates surprisingly well to what I like to call “fast literature.” These are the books we pick up not for their depth or literary merit, but for sheer entertainment. They’re easy to read, light, and perfect for passing the time. And that’s perfectly fine. In this category, I’d place thrillers, summer reads, and romance novels—works that are widely accessible and enjoyable, though often mass-produced and heavily consumed. Some of the most popular authors in this realm include Colleen Hoover, Holly Black, and Kiera Cass.
In recent years, platforms like “BookTok” (TikTok accounts focused on book reviews and recommendations) and Bookstagram (a counterpart of Instagram) have played a significant role in popularizing many of these titles. But that’s a topic for another day.
FINE DINING
Not everyone is suited for fine dining—it demands time, money, and effort. The meals are often unconventional, served in small portions across multiple courses, and they differ greatly from what most would consider a typical meal. Some dishes we eat because others swear by their excellence, even if we don’t fully appreciate them ourselves. Other dishes we just genuinely enjoy. However, the true value lies in the overall experience—the ambiance, the presentation, the journey through flavors. It’s something we carry with us long after the meal is over, like a story to tell or a memory to savor.
In many ways, fine dining is akin to classic literature. Reading Tolstoy, Virginia Woolf, or Joyce is undeniably an exquisite experience, similar to fine dining. These works don’t get digested easily; they require patience and effort to be fully absorbed and understood. Yet, it’s precisely this effort that makes them so impactful. They offer a depth and richness that stays with us, providing insights and perspectives that linger well beyond the act of reading. They have a value that transcends momentary enjoyment, becoming part of our intellectual and emotional landscape.
However, like fine dining, classic literature requires time and dedication. It can often feel inaccessible or elitist—something only those with the luxury of focus and free time can truly engage with. For many, these works can come across as pretentious or overly complex, leading to the perception that they are “not for everyone.” As a result, they often fail to resonate with a wider audience, leaving some people unimpressed or even intimidated. But for those who are willing to invest the effort, the rewards are undeniably rich and lasting.
ORIENTAL CUSINE
“I’m craving Chinese food tonight” would have been an outrageously improper statement 100 years ago. Why would anyone eat food from another nation? Where would they even find it? Since then, globalization has broadened our horizons (to a certain extent at least), exposing us to a variety of cultures and cuisines. One of the most delightful outcomes of this is our exposure to foreign dishes and specialties. Today, we can find restaurants serving international cuisine in almost every corner of the world. The biggest challenge we face is simply stepping out of our comfort zones to try something new.
Regional cuisine, on a global level, represents the culinary identity of a particular country. For those of us in the West, certain cuisines, like Chinese, Japanese, or Indian, may feel exotic or even intimidating. They often feature bold flavors, unfamiliar spices, and ingredients that stand apart from what we’re used to. But just as we’ve learned to appreciate these cuisines, so too can we embrace the literary equivalent: niche genres or regional literature.
Regional cuisine in my mind is linked to either regional literature or literary genres such as horror and science fiction, which cater to more specific tastes and are often enjoyed by a smaller audience. These books, much like certain dishes, hold immense value for those who appreciate them. Some people might love them, while others may not, and that’s perfectly fine. What’s important is to recognize that just because something feels too “spicy” for us, doesn’t mean it isn’t a cherished specialty for someone else. It reminds us to keep an open mind, whether we’re exploring new foods or unfamiliar literary landscapes.
ACQUIRED TASTE
Just because we enjoy certain foods now doesn’t mean we have always done so. There are dishes we love as adults that we couldn’t stand as kids, or flavors we only came to appreciate after trying them a few times. Some tastes need to grow on us, requiring repeated exposure before we fully enjoy them. For me, that would be blue cheese and coffee—two things I initially disliked. But they intrigued me, so I kept giving them another chance. Over time, I developed a taste for their unique flavors, and now they’re among my favorites. I’m sure many people have had similar experiences.
This process of acquiring a taste for something challenging mirrors the journey of appreciating certain authors and books, particularly those in the realm of experimental or avant-garde literature. Writers like Samuel Beckett, Franz Kafka, and Albert Camus don’t conform to the traditional ideas of what literature should be. Their works can be strange, unsettling, or even alienating at first. Enjoying them isn’t easy, and for some, it never will be. However, much like learning to appreciate blue cheese or coffee, developing an appreciation for these authors often requires persistence and an open mind.
At first, their unconventional styles and themes might feel impenetrable or off-putting. But with repeated exposure and a willingness to engage with their complexities, their works can become deeply rewarding. They offer unique perspectives and challenge us to think differently, expanding our literary palate. Just as blue cheese and coffee evolved from strange to enjoyable, so too can the works of Beckett, Kafka, or Camus transform initial discomfort into genuine admiration, enriching our understanding of literature in the process.
KIDS MEALS
Kids’ meals can be found in most restaurants. While they might vary in shape and ingredients, they all serve the same purpose: catering to a specific target group—children. Kids are often hesitant to embrace new flavors. While they may express curiosity about what their parents are eating, many would likely be disappointed if they were served the same dish. Some tastes simply aren’t suited for younger tongues. That’s why kids’ meals exist: to offer a safe, familiar, and satisfying option, providing all the nourishment a child needs without overwhelming them.
This concept is parallel to children’s literature. It’s not that kids don’t enjoy reading, but reading demands attention and focus—skills that young minds are still developing. As such, they need books designed to meet their unique needs, keeping them engaged and entertained. These aren’t entirely new stories or groundbreaking concepts; rather, they’re simplified or toned-down versions of the themes and topics found in adult literature. Just as kids’ meals offer a more digestible version of adult fare, children’s books provide carefully curated content that matches their developmental stage.
To each their own—and for children, only the most thoughtfully chosen experiences!