food: Culturally uniting deliciousness
eu·phor
Gastronomy…Gastro what? The first time I heard of someone studying Gastronomy I thought he wanted to be a “stomach” doctor or surgeon. Turns out, gastronomy is the study of the relationship between food & culture and the study of good eats. If you think about it , food is really one of the few things all people have in common, and can be used as a way to connect and unite human beings.
As a child I was surrounded by cultural diversity. Reflecting back, I have really come to appreciate having been exposed to cultural differences and similarities so early as it has been such an influential pillar of my personal development. Growing up a blond haired, blue eyed all American girl during the 90's, being raised by a step father who was African American and mother who was a mix of of Portuguese and Irish decent was not always been easy to explain or have traditional people understand, but it has experienced me in foods of the world, racism, discrimination, respect and the acceptance of and passion for equality.
Kenny, who I refer to as my "old" step father (my mother has since remarried Warren, my "new" step father) played a huge role in my Culinary and cultural foundation. I can remember as far back as being 8 years old in the kitchen helping him make sweet potato pie, sweet & savory grits, fried chicken, corn meal crusted sea bass, collard greens and of course assisting with our weekly Sunday breakfast. I even learned about an all time southern favorite, chitlins or chitterlings- I called them chicklings, yuckie! never did try them. In addition to cooking, I also have to credit him with nurturing the little bit of rhythm I was blessed with and making me a halfway decent dancer (some positive stereo types are cool!).
My maternal family was raised in Southeastern Massachusetts, in the same area that celebrity chef Emeril Lagasse grew up in which is not surprisingly known as Little Portugal. They always cooked American as well as traditional Portuguese dishes like our family favorites including rice pudding, kale soup, Malasada or Portugese Sweet Bread, Shrimp Mozambique, Soupage, Linguica with little necks, etc.
Every year as a child, I looked forward to attending the "festas" aka festivals in the area where we could dance and enjoy Portuguese traditions and culture- Till this day, I faithfully attend the annual local festivals and enjoy my Caciola sandwich.
My paternal family are from Rhode Island and have roots traced back to England and Sweden and throughout my growing up produced foods to reflect that European heritage. Of course we had our American favorites mmm chocolate disgust (chocolate parfait) but the cuisine was well rounded culturally to include lox and bagels, olive stuffed celery, boiled dinner of ham, cabbage, carrots and potatoes, gingerbread & butter cookies as well as others.
Looking back through my non- traditional upbringing, It is no surprise that I am interested in Gastronomy- I am a living Gastronomist with a degree from the University of Life.
Get out there enjoy culture!!
As a child I was surrounded by cultural diversity. Reflecting back, I have really come to appreciate having been exposed to cultural differences and similarities so early as it has been such an influential pillar of my personal development. Growing up a blond haired, blue eyed all American girl during the 90's, being raised by a step father who was African American and mother who was a mix of of Portuguese and Irish decent was not always been easy to explain or have traditional people understand, but it has experienced me in foods of the world, racism, discrimination, respect and the acceptance of and passion for equality.
Kenny, who I refer to as my "old" step father (my mother has since remarried Warren, my "new" step father) played a huge role in my Culinary and cultural foundation. I can remember as far back as being 8 years old in the kitchen helping him make sweet potato pie, sweet & savory grits, fried chicken, corn meal crusted sea bass, collard greens and of course assisting with our weekly Sunday breakfast. I even learned about an all time southern favorite, chitlins or chitterlings- I called them chicklings, yuckie! never did try them. In addition to cooking, I also have to credit him with nurturing the little bit of rhythm I was blessed with and making me a halfway decent dancer (some positive stereo types are cool!).
My maternal family was raised in Southeastern Massachusetts, in the same area that celebrity chef Emeril Lagasse grew up in which is not surprisingly known as Little Portugal. They always cooked American as well as traditional Portuguese dishes like our family favorites including rice pudding, kale soup, Malasada or Portugese Sweet Bread, Shrimp Mozambique, Soupage, Linguica with little necks, etc.
Every year as a child, I looked forward to attending the "festas" aka festivals in the area where we could dance and enjoy Portuguese traditions and culture- Till this day, I faithfully attend the annual local festivals and enjoy my Caciola sandwich.
FYI: These companies make delicious Portuguese sausage:
My paternal family are from Rhode Island and have roots traced back to England and Sweden and throughout my growing up produced foods to reflect that European heritage. Of course we had our American favorites mmm chocolate disgust (chocolate parfait) but the cuisine was well rounded culturally to include lox and bagels, olive stuffed celery, boiled dinner of ham, cabbage, carrots and potatoes, gingerbread & butter cookies as well as others.
Looking back through my non- traditional upbringing, It is no surprise that I am interested in Gastronomy- I am a living Gastronomist with a degree from the University of Life.
Get out there enjoy culture!!
