Welcome to Brkfst Lunch and Dinner, a Senior Year Project exploring the origins of regional cuisine and the American identity through food. Over the next four months I'll be traveling through the United States, France, and Nicaragua, compiling local recipes and tracking the migration of national cuisine with the migration of their people.
Part 1: The beginning. I'll be in Paris, Normandy, and Alpine Switzerland, studying the path of "Classical" cuisine.
Part 2: Explorations. The people in coastal Nicaraguan fishing towns have been eating rice and beans for over six hundred years. Even in the face of widespread colonization and Spanish influence, Nicaragua has on the whole retained their pre-colonial food practices.
Part 3: Back in the USA. In spite of the popular burgers-and-fries model that most Americans believe has dominated national cuisine, the United States has one of the most developed and diverse food identities in the world. What's more, Americans have relied exclusively on foreign influence - from Natives, Explorers, Colonists, and Immigrants - to create this identity.
"No matter how good you are, working in a kitchen is a slow death by a million tiny knife cuts. Ten thousand little burns. Standing on concrete all night, or walking across greasy or wet floors. Carpal tunnel, nerve damage from stirring and chopping and spooning. Deveining an ocean of shrimp under ice water. A lifetime spent turning out the ideal ossobuco alla milanese is a long, slow death by torture."
-Chuck Palahniuk-
Good Morning, Good Morning
Welcome to Brkfst Lunch and Dinner, a Senior Year Project exploring the origins of regional cuisine and the American identity through food. Over the next four months I'll be traveling through the United States, France, and Nicaragua, compiling local recipes and tracking the migration of national cuisine with the migration of their people.
Part 1: The beginning. I'll be in Paris, Normandy, and Alpine Switzerland, studying the path of "Classical" cuisine.
Part 2: Explorations. The people in coastal Nicaraguan fishing towns have been eating rice and beans for over six hundred years. Even in the face of widespread colonization and Spanish influence, Nicaragua has on the whole retained their pre-colonial food practices.
Part 3: Back in the USA. In spite of the popular burgers-and-fries model that most Americans believe has dominated national cuisine, the United States has one of the most developed and diverse food identities in the world. What's more, Americans have relied exclusively on foreign influence - from Natives, Explorers, Colonists, and Immigrants - to create this identity.
Questions? Need to Contact ED?
"No matter how good you are, working in a kitchen is a slow death by a million tiny knife cuts. Ten thousand little burns. Standing on concrete all night, or walking across greasy or wet floors. Carpal tunnel, nerve damage from stirring and chopping and spooning. Deveining an ocean of shrimp under ice water. A lifetime spent turning out the ideal ossobuco alla milanese is a long, slow death by torture."
-Chuck Palahniuk-