Balance is one of the first things you learn as you learn how to cook. You add salt to bring out flavor. Acid to counter something leaning saccharine. It’s a relatively basic concept reinforced all the time on cooking shows like Chopped and Master Chef. You are always aiming for rounded, dimensional bites.
Over the last week, I realized the best food writers do the same. The best food writing is not one note. If writing solely about food's flavor and texture is the melody of a piece, nuance and cultural commentary should be applied like counter melody, exposition like harmony. Each component works in tandem and is featured in time.
As a writer I’m subconsciously thinking in circles and parallels and flow to help me resolve the chords of a narrative just so. It doesn’t always work, but it’s something to strive for. Cooking or writing, we constantly have to choose to pursue balance. There is a promise of greatness in it.