One of the best ways to get to know a culture is through it’s food. Culture, bey definition, is created by our collectiive reaction to our environments and other macroforces. Our environment also dictates our subsistence. From an anthropological perspective, I see the culinary tradition as one way we pay homage to the natural environment that provides us our food – by honoring it with craft and sharing the appreciation of that craft with others. We elevate food from subsistence to celebration when we create things that delight our senses in addition to filling our bellies.
For example, today we are having my wife’s family over for dinner and decided to go with a Cuban theme (for no reason, save that we wanted an excuse to make Mojitos). So, the first thing I did was find the perfect Sofrito recipe.
I just started following the blog that follows: The High Heel Gourmet. I thought my “food-thropologist” readers and freinds would appreciate some really deep instruction on the perfect Thai staple: a green curry paste.
- Thailand is a place for food fanatics. (cotihowelltraveler.wordpress.com)
- Kaeng Som Tom Yum Thai restaurant (tcm2013.wordpress.com)
- Vegetable Thai Red Curry (purfeckshun.wordpress.com)
- Anjali Pathak – Cook, Chatterbox, Carmenere connoisseur (chefstopblog.com)
- Thai Curry in minutes (booquepress.com)
- Taste Bud Optimization: Where to Eat & Drink During SES New York 2013 (iacquire.com)
- Tom Yum Thai – A Yummy Lunch! (bpfood.wordpress.com)
- Food chat: Best Thai Recipes (starts at 10 a.m. PT) (theprovince.com)
- Living Like A Queen in Bangkok – Part 4: Silom Thai Cooking School (cgksinmel.wordpress.com)