What made you choose this area to focus on for a cookbook?
Why, Oh Why?
Started by
Jinmyo
, Apr 19 2003 03:14 PM
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1 reply to this topic
#1
Jinmyo
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- participating member
- 9,879 posts
Posted 19 April 2003 - 03:14 PM
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
#2
Marina Chang
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- participating member
- 50 posts
Posted 23 April 2003 - 10:06 AM
My husband and I have always found this to be a fascinating area with it’s mixture of cultures and high proportion of great cooks. When I was asked to write a cookbook, I chose this region based on the complexity of the area.
I was interested in the numerous factors that influenced the food and history of this area -- the cultural history of the Basques, Catalonian, French, Spanish, and the Occitan, with flavors and practices also left behind by the Greeks, Romans, and Moors, as well as the changes that occurred with the infusion of ingredients from the New World. I also knew that the influence of the unique geography of the area -- with the Bay of Biscay and Atlantic waters on one side, the Mediterranean Sea on the other, and native habitats of the high mountains and outlying foothills -- would lend interest in my exploration of the region’s cooking styles.
And of course, I also wanted to write about a favorite food region that I wouldn't mind visiting repeatedly.
- Marina
I was interested in the numerous factors that influenced the food and history of this area -- the cultural history of the Basques, Catalonian, French, Spanish, and the Occitan, with flavors and practices also left behind by the Greeks, Romans, and Moors, as well as the changes that occurred with the infusion of ingredients from the New World. I also knew that the influence of the unique geography of the area -- with the Bay of Biscay and Atlantic waters on one side, the Mediterranean Sea on the other, and native habitats of the high mountains and outlying foothills -- would lend interest in my exploration of the region’s cooking styles.
And of course, I also wanted to write about a favorite food region that I wouldn't mind visiting repeatedly.
- Marina
[size="2"][/size]Marina C.
