I know, there are only certain times in the day when it is appropriate to eat chocolate.
When I get up in the morning for my internship, I usually bounce out the door to breakfast. I have to eat eggs, it is my ritual, and so – with retrained complaint – I go to the cafeteria. I usually enjoy this quiet time. It’s when I brainstorm for this column.
And then, as my morning usually goes, I give myself extra time to get to my internship. So I walk out of campus to find a cab. As I walk, I remind myself of all the recent assignments I’ve been given (so that I don’t walk into the office with a blank stare as my boss unloads a new idea, which has already happened once).
And on this walk – it is usually around 10 am – I find myself at the corner of prospect and 36th street, sniffing around for a cab, and then I usually decide, what the heck, I can pick up lunch in Wisey’s and take it with me.
And just as the early morning sunlight is getting more vivid, and I am appreciating how picturesque the trees are – BAM. I am HIT with the window between the Tombs and Wisey’s.
What am I talking about? WHAT AM I TALKING ABOUT?
True, during the day it is an inconspicuous space. Innocent. Uninteresting. Empty. But at 10am (and 10am is the only time I have seen this) there are people in mysterious white robes – they may be chefs, they may be doctors, they may be physicists – I don’t know what they are really doing – because I am transfixed by what they are producing: mile high chocolate cakes so warm and gooey I swear I can smell them standing on the bricks on the other side of the glass.
These people never notice me staring at them. Or else, they are really good professional chocolate makers. They have a collection of instruments, a long line of ingredients, they are covered in powder, and always assert a serious glare into whatever cake they are adorning. How do they do that? I think some sign somewhere claims they are really the pastry chefs of the fancy restaurant, The 1789. I don’t know anything about the 1789, all I know is that my temperature rises to 1,789 degrees when I pass that window – and suddenly I am awake – and suddenly I am reminded that some things are just too good to resist. (I buy a pack of Oreos in Wisey’s to go with my lunch, but nothing will top what I’ve just seen).
Now, I may be exaggerating (a little bit) but what I have come to notice is that those moments when we discover temptation is a sexy, enticing, astounding thing – what on earth are we supposed to do? Bang on the window and demand they slather our tongues with their chocolaty spoons? Maybe. I don’t know. I’ll try that tomorrow morning.
But seriously, I cannot help but take a moment and wonder – is it our age? Is it our situation (college being this playground of possibly cute strangers)? Is it our hard working Hoya spirit that, after we work hard, urges us to play hard? I want to know – what is it that makes temptation so damn tempting?
Instead of inching my way into the pastry shop to mock-interview the chefs about this (and instead, scrape my finger for a taste of whatever they are making) I made my way over to the biology and psychiatry department. Apparently, temptation is nothing more than a product of dopamine. We usually know it as the “pleasure chemical” in our brains, but that role has been questioned by several researchers. One argument is that dopamine is really responsible for anticipatory desire and motivation, or “wanting,” as opposed to actually consummator pleasure, or “liking.”
This seems to make sense. When we want something, isn’t it often true that expectation, or anticipatory desire, that longing that goes with temptation, is so much stronger than the feeling we get when we actually get it?
And once we get it, was that the right way to deal with the temptation? If we want something, does that mean we should have it? We certainly seem to think so, or else we wouldn’t be tempted.
Mark Twain said, “I deal with temptation by yielding to it.” Even another American author, Sam Levenson, said, “Lead us not into temptation. Just tell us where it is; we’ll find it.” I think in love, temptation can do nothing worse than lead us into an embarrassing situation where we end up with chocolate all over our face. If you see the implications of the mess you made, then you learn something. But if you didn’t really make a mess at all, then good for you – you just had some damn good chocolate.