Cuisine Related Quotes

Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'---a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them lose their individual flavor, and together they make up a uniquely 'local' cuisine. This is also, I believe, what America is at its best---a whole greater than the sum of it's parts.

I ask the ladies what we lose with each generation. They seem to agree: usually language goes first, then memories of relatives and grandparents, then traditions, then longing for home, then a sense of identity. What do we have left? A wedding ritual, a few old photos? For me, what is left is our connection to food. Our food traditions are the last thing we hold on to. They are not just recipes; they are a connection to the nameless ancestors who gave us our DNA. That's why our traditional foods are so important. The stories, the memories, the movements that have been performed for generations - without them, we lose our direction.

Q. Which is my favorite country? A. The United States of America. Not because I'm chauvinistic or xenophobic, but because I believe that we alone have it all, even if not to perfection. The U.S. has the widest possible diversity of spectacular scenery and depth of natural resources; relatively clean air and water; a fascinatingly heterogeneous population living in relative harmony; safe streets; few deadly communicable diseases; a functioning democracy; a superlative Constitution; equal opportunity in most spheres of life; an increasing tolerance of different races, religions, and sexual preferences; equal justice under the law; a free and vibrant press; a world-class culture in books,films, theater, museums, dance, and popular music; the cuisines of every nation; an increasing attention to health and good diet; an abiding entrepreneurial spirit; and peace at home.

Marjan's heart quickened as she browned the ground meat and onions together over the low, dancing flame. The satisfied pan hissed as she introduced dried versions of her precious herbs, the only sort she had been able to buy at such late notice. Even in Iran, there had been times when Marjan had had to resort to cooking 'dolmeh' with dried herbs. By soaking them overnight, she had discovered, they worked almost as well as their fresher relatives. Using her entire torso, Marjan mixed the herbs with the cooked rice, fresh lime juice, salt and pepper.

I see prawns, mussels... a whole host of seafood!" "Don't forget the perfectly ripe tomatoes and the bottle of olive oil. Aah, I get it. It seems he is making Acqua Pazza." ACQUA PAZZA A local delicacy in Southern Italy... ... Acqua Pazza is a simple yet gourmet dish of poached white fish mixed with a variety of other ingredients. Traditional ingredients include olive oil, tomatoes and shellfish. "Compared to many other poached or simmered dishes, it uses relatively few seasonings. Because it's so uncomplicated, the quality of the ingredients themselves comes to the forefront. It's the perfect dish to show off his superhuman eye for selecting fish." "Not that Acqua Pazza itself is a poor choice... ... but the centerpiece of the dish must still be the pike! Yet the ingredients he's chosen have distinct flavors that demand attention. Won't simmering them all together drown out the flavor of the fish?" "True! It would be a waste of an in-season pike to- Wait..." "Exactly. Precisely because it is in season, the pike's flavor won't be drowned out. Instead, it has the potential to become the base of the entire dish! It's a recipe only someone with great confidence in their eye for fish could have chosen for this competition.

American cooking was once a patchwork quilt of tiny, idiosyncratic cuisines, where each separate community worked its personal touch on what were then our common foodstuffs—mostly game, pork, poultry, com, and the produce of the kitchen garden—making a wealth of related but dissimilar dishes with homely names like holy pokes, huffjuffs, and Baptist bread. When we all got connected together, these dishes were merged and homogenized, subtle distinctions were first muddied and then lost entirely.

Statistics to the layman can appear rather complex, but the concept behind what is used today is so simple that my French mathematician friends call it deprecatorily "cuisine". It is all based on one simple notion; the more information you have the more you are confident about the outcome. Now the problem: by how much? Common statistical method is based on the steady augmentation of the confidence level, in nonlinear proportion to the number of observations. That is, for an n time increase in the sample size, we increase our knowledge by the square root of n. Suppose i'm drawing from an urn containing red and black balls. My confidence level about the relative proportion of red and black balls after 20 drawings in not twice the one I have after 10 drawings; it's merely multiplied by the square root of 2.

It is easy to put down Frances Trollope as a Tory embittered by her American business failure. But her observations on American manners, confirmed by many other observers foreign and domestic, actually provide a sharply drawn picture of daily life in the young republic. Most observers at the time agreed with her in finding Americans obsessively preoccupied with earning a living and relatively uninterested in leisure activities. Not only Tories but reformers like Martineau and Charles Dickens angered their hosts by complaining of the overwhelmingly commercial tone of American life, the worship of the 'almighty dollar.' Americans pursued success so avidly they seldom paused to smell the flowers. A kind of raw egotism, unsoftened by sociability, expressed itself in boastful men, demanding women, and loud children. The amiable arts of conversation and cooking were not well cultivated, foreigners complained; Tocqueville found American cuisine 'the infancy of the art' and declared one New York dinner he attended 'complete barbarism.' Despite their relatively broad distribution of prosperity, Americans seemed strangely restless; visitors interpreted the popularity of the rocking chair as one symptom of this restlessness. Another symptom, even more emphatically deplored, was the habit, widespread among males, of chewing tobacco and spitting on the floor. Women found their long dresses caught the spittle, which encouraged them to avoid male company at social events. Chewing tobacco thus reinforced the tendency toward social segregation of the sexes, with each gender talking among themselves about their occupations, the men, business and politics; the women, homemaking and children.

the righteous mind is like a tongue with six taste receptors. Secular Western moralities are like cuisines that try to activate just one or two of these receptors—either concerns about harm and suffering, or concerns about fairness and injustice. But people have so many other powerful moral intuitions, such as those related to liberty, loyalty, authority, and sanctity.

The transformation of Judaism into a religion served American Jews’ interests in yet another way. America, after all, is corrosive of ethnic identity. Four generations after Italian immigrants arrived on America’s shores, how Italian are their descendants? Do they speak Italian? Are their homes distinctively Italian in any meaningful way decades later? When a descendant of an Italian immigrant who came to the United States in 1910 marries a descendant of a German immigrant from the same period, is any cultural adjustment required? Rarely. Aside from ethnic identities related to physical appearance (African Americans, Asian Americans, Hispanic Americans, and the too often ignored Native Americans, among others), most other ethnicities have long since disappeared. Even the ethnic dimension of Jewish life has mostly dissolved. Few American Jews speak Hebrew, Yiddish, or other Jewish languages. For the most part, cuisine in Jewish homes is scarcely different from that of other American homes. American progressives are culturally almost indistinguishable from progressives of other backgrounds. Jews were perhaps the last to give up the ethnic ghost, but even among American Jews, ethnicity is finally disappearing. If anything has survived, it has been a sense of Judaism as a faith tradition, Judaism as religion, no matter how profound or casual a person’s faith and no matter what particular form religious participation takes.

Now he's sautéing onions, garlic, bell peppers and paprika in a generous amount of oil?" "Aha! I know! He's making soffritto, a base paste commonly used in Italian cuisine!" Soffritto is finely diced herbs and vegetables sautéed in butter or olive oil until they become a paste. It's closely related to the French Mirepoix of onions, carrots and celery. But by adding paprika and bell peppers to the Italian version... yes, that will meld well with the anchoiade sauce, giving it depth and sweetness!

By trying a new route to your workplace. - Eating food at different restaurants with different cuisines. - Playing different types of sports. - Listening to and playing with kids often. - Join different meetup groups, where you interact with different sets of people. - Reading books on subjects not related to your subjects. - Traveling to different places and understanding their culture and lifestyle.

Let’s call it the theory of receptivity. It’s the idea, often cited by young people in their case against the relevance of even marginally older people, that one’s taste—in music or film, literature or fine cuisine—petrifies during life’s peak of happiness or nadir of misery. Or maybe it’s not that simple. Maybe a subtler spike on the charts—upward, downward, anomalous points in between—might qualify, so long as it’s formative. Let’s say that receptivity, anyway, can be tied to the moments when, for whatever reason, a person opens herself to the things we can all agree make life worth living in a new and definitive way, whether curiosity has her chasing down the world’s pleasures, or the world has torn a strip from her, exposing raw surface area to the winds. During these moments—sleepaway camp right before your bar mitzvah; the year you were captain of the hockey team and the baseball team; the time after you got your license and before you totaled the Volvo—you are closely attuned to your culture, reaching out and in to consume it in vast quantities. When this period ends, your senses seal off what they have absorbed and build a sensibility that becomes, for better or worse, definitive: This is the stuff I like. These films/books/artists tell the story of who I am. There is no better-suited hairstyle. This is as good/bad as it gets for me. The theory suggests that we only get a couple of these moments in life, a couple of sound tracks, and that timing is paramount. If you came of age in the early eighties, for instance, you may hold a relatively shitty cultural moment to be the last time anything was any good simply because that was the last time you were open and engaged with what was happening around you, the last time you felt anything really—appallingly—deeply. I worry about this theory. I worry because it suggests that receptivity is tied closely to youth, and firsts, and also because as with many otherwise highly rejectable theories—Reaganomics and communism come to mind—there is that insolent nub of truth in it.