"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around"

James Beard’s whimsical reflection on cannibalism, seasoned with a wry mention of tarragon, is a striking example of how humor and culinary passion can be combined to comment on human nature and appetite. Rather than advocating literal cannibalism, Beard is using hyperbole to underscore the transformative power of seasoning, specifically, fine herbs like tarragon, in making even the most distasteful and taboo dish imaginable, at least for a moment, seem almost palatable. Tarragon is prized by chefs for its unique, slightly bittersweet flavor, reminiscent of anise; its introduction in this context signals the belief that skillful use of seasoning can elevate any meal, even one as unthinkable as human flesh, into the realm of the acceptable.

Beyond the surface humor, Beard’s statement can be appreciated as a celebration of culinary ingenuity. Chefs throughout history have found ways to make meager or uninspiring ingredients into memorable dishes through the judicious use of herbs and spices. Beard’s words point to a fundamental truth in cooking: flavor is paramount, often more important than the primary ingredient itself. This notion encourages experimentation, resourcefulness, and appreciation for the subtlety that herbs bring to the table.

Furthermore, there is an implicit commentary on adaptability and resourcefulness, valuable traits in cooking and in life. Beard suggests that even in dire or bizarre circumstances, a person can find a way to endure or even thrive, given the right tools, here, represented by tarragon. The ability to embrace the unfamiliar or the unacceptable, and to make it not only survivable but enjoyable, is a testament to human creativity. Ultimately, Beard’s witty aside works as a reminder not to take either food or ourselves too seriously, finding levity and possibility even in the most unlikely places.