Roasted grapes taste great and raw fish is a delicacy, showing that our ideas about which foods need to be cooked have more to do with culture than logic.
Have you noticed that roasted red grapes have become a thing? Until a few years ago, I would have thought it crazy to cook them. To roast a grape rather than eating it in its luscious natural state would have felt as eccentric to me as trying to eat a raw potato. But now, cooked red grapes feature in many cookbooks, and I am a convert.
It can be astonishing to discover that a food you thought had to be raw can actually be eaten cooked, or vice versa. I used to think that corn had to be cooked and lettuce had to be raw, but now I see that neither belief is true. I still can’t quite get over how delicious corn can be in a salad at the height of summer, not boiled or steamed or grilled but just stripped from the cob with a knife. The milky-sweet kernels are unimprovable.
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