I’m not sure when this need to rebirth food as something to be savored and celebrated became a passionate pursuit. Maybe it started with my raw food journey. Instead of reveling in the pleasure of eating more fresh fruits and vegetables in all their splendor, a meal became a contest and anything less than 100 percent raw was somehow deemed less nourishing than its cooked counterpart. I’d watch raw food enthusiasts order a salad of iceberg lettuce and olives (hold the dressing) because nothing else on the menu met their raw food standards. Not even ...