I was struck by a recent New York Times article describing how chefs and cookbook authors are now designing dishes for an older clientele—the aging Boomer with a sophisticated palate and no patience for reconstituted mashed potatoes, or any other kind of institutional gruel.
For residents in senior communities, assisted-living facilities or plain-jane nursing homes, mealtime often takes on exaggerated importance, so it’s heartening to see how aligned the players in the food service industry are in improving the dining experience.
They’re sourcing local ingredients, serving fair-trade coffee and fruit-infused water, making homemade gelato, and, through culinary sleight of hand, offering pureed dishes that don’t look (or taste) like baby food.
These professionals are also taking into account that people with memory loss can still take pleasure from good food that’s beautifully presented. I was particularly moved by the part in the story where waiters show memory- or speech-impaired diners photos of a menu option on a tablet computer.
Eating is such a primal pleasure. It’s good to know that the right people are paying attention to the value it contributes to our quality of life.
Click here to read the article.