Food is Music

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Food is like music. It should be relaxing, refreshing, and nourishing. Just like the music you love, it should inspire and move, exhilarate and excite. Flavors, colors, and smells should intermingle on your palate and raise the senses. Cooking is like playing an instrument. It requires practice and respect; patience and a willingness to learn, make mistakes, try again, and master.

As a registered dietitian, I recommend healthy recipes and cooking techniques to all my clients. I recently had a client who tried a simple recipe of pasta with sauce. He returned to my office, frustrated but proud, having failed at his attempt. “The pasta was cooked but the sauce wasn’t ready. My sauce turned out bland.” He laughed as he told me this story and we discussed trying again, starting the pasta later and adding herbs and seasonings. When it came down to it, he was happy that he at least knew exactly what was going into his body and created a meal by his own hands.

We are made exactly of what we put into our bodies, whether it be music or food. Cherish and indulge your senses by feeding your soul. Play music while cooking to inspire. Caress your foods like a beautiful instrument. Like I tell every single client, the best ingredient is to cook with love! and start Eating Free!

Photo credit: Manuel Villacorta

About The Author

Manuel Villacorta is a registered dietitian (RD) and certified specialist is sports dietetics (CSSD) with more than 16 years of experience. He was recently appointed national media spokesperson for the American Dietetic Association, which identifies him as one of the United States’ leading weight loss and nutrition experts. Villacorta is the owner of San Francisco-based private practice MV Nutrition, the recipient of two consecutive “Best Bay Area Dietitian” awards (2009 and 2010) from the San Francisco Chronicle and Citysearch, and the creator of the Eating Free™ weight management program. Villacorta also developed MV Professional Nutrition (a software suite designed to assist RDs with their own private practices) and created www.eatingfree.com (an international, Internet-based weight loss and weight management program). Villacorta is a compelling, charismatic communicator—a public speaker, who is often praised for making audiences feel, heard, motivated, and engaged. His warm, approachable style, alongside his strong bilingual proficiency in both English and Spanish, have made him an in-demand health and nutrition expert on both local and national television and radio, and in articles in print publications and online. Villacorta worked closely with Dr. Nancy L. Snyderman, chief medical editor of NBC News, to provide expert nutrition advice on a number of topics for the BeWell network. He is often invited to speak at annual state and national conventions such as The Oregon Dietetic Association (where he was the keynote speaker), and The American Dietetic Association (where he spoke to other dietitian professionals about his successful private practice). Villacorta has acted as a media representative for food companies such as Foster Farms (one of the largest chicken producers on the West Coast) as well as for such California statewide health campaigns as the “California Latino 5-A-Day Program” and “Got Milk.” Prior to setting up his private practice, Villacorta worked as a public health dietitian for California Children Services and the Prenatal to Three Initiative, where he offered prenatal, infant, and childhood nutrition consulting. He has worked as a clinical dietitian for Kaiser Permanente in San Francisco and has held a faculty position with the School of Nursing at the University of San Francisco. Villacorta received his bachelor of science in nutrition and physiology metabolism from the University of California, Berkeley, and his master of science in nutrition and food science from San Jose State University. He has been the recipient of numerous prestigious awards for his research, including the Outstanding Master of Science Degree Award from San Jose State University’s Department of Nutrition and Food Science.

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