If we do not change our negative habits toward climate change we can count on worldwide disruptions in food production resulting in mass migration refugee crises and increased conflict over scarce natural resources like water and farm land. This is a recipe for major security problems.
Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health.
In France today people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days French cooking through the influence of 'grande cuisine ' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
The simpler the food the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply without distractions from the flavor of the ingredient itself.
Southeast Asia food uses many different types of spices which are quite new to me like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking this usually imparts a strong aroma to Southeast Asian food which appeals to the senses.
My very first job was a cashier at Burger King in Tucson Arizona. And I occasionally worked the drive-thru. I'd go wherever I was needed! My second job was at Dairy Queen. I stayed in the fast food royalty.
Maybe we've been brainwashed by 130 years of Yankee history but Southern identity now has more to do with food accents manners music than the Confederate past. It's something that's open to both races a variety of ethnic groups and people who move here.
Japan is the most intoxicating place for me. In Kyoto there's an inn called the Tawaraya which is quite extraordinary. The Japanese culture fascinates me: the food the dress the manners and the traditions. It's the travel experience that has moved me the most.
In our short walks we passed the kitchen where food was prepared for the nurses and doctors. There we got glimpses of melons and grapes and all kinds of fruits beautiful white bread and nice meats and the hungry feeling would be increased tenfold.