*Just to let you know, the following link may contribute to loss of appetite.
I apologize in advance. I came across an article that I think is important for all food consumers, us. Food articles, pictures, tv programs, classes, our friends and such tend to glorify food and elevate it to an almost iconic status where most of us "bottom feeders" don't even recognize it. I'm posting this link to help demonstrate that food is and always will be the sustanance that we draw our life energy from so that we can thrive and perform in this physical world. It can get pretty basic. With that thought, we need to always have in the back of our mind, a discerning standard of "is this or is it not, beneficial to my overall wellbeing?" That little check will always be on your shoulder to help guide you in developing your personal food culture. If you don't seek out information that helps that "little voice" to do it's job, you'll eat anything, with consequences!
Sometimes, information that you might "skip over" in the newspaper/magazines or on television or from alerted family and friends might be the fact that there is a local event of a salmonella outbreak, or an egg recall, or that some people feel we need to know what products are Genetically Modified Foods, or how can you tell something is Organic, or not. With that mission, I am sharing a little link to give you just a taste of how the Food & Drug Administration affects your food world. I highly recommend you use your own browser bar to explore other articles that will enlighten you as to what are our current Food Laws (yes, they affect you) and other insightful information.
The article I'm sharing is not for the sensitive stomach, so brace yourself:
The culinary world is becoming more and more fascinating to me. It's interesting to see how The Chef has become almost equated to the level of Rock Star for young America. Once you start becoming acquainted with all the various foodie television programs, you realize how uniq1uely different each chef is and that each one approaches the art of cooking so differently.
It's been well known in marketing that novelty can sell a product. It seems that might be especially true in Japan. I say that because I read one article that told how some wealthy Japanese were purchasing imported ice that had actually come from a real glazier because they enjoyed how real glazier ice would make a much more cracking sound in the glass when a drink was poured over the ice. Sometimes, it seems sound becomes a significant part of the eating experience. I recently saw the ad of a large food franchise that is currently running on television that focuses on the sound of sizzling food as it's delivered to the table. Some distracted young people nearby hear the sound as the food is carried past them and, because they hear the sound, they indicate that they want to order that particular food. Someone spent alot of money on an advertisement that bases the desirability of their food on the sound of their food. Interesting.
So, back to my point; Chef Roland has taken the path of emphasisizing traditional foods in his repertoire of dishes that represent Le Berry region of France because those are the foods that he loves. With his wide variety of experiences as Chef, he has had the opportunity to present dishes that reflect many cultures and tastes, but those closest to his heart are those of his home, Le Berry, France. Traditional dishes that he grew up with as a child and experienced while developing his early career in France are his favorite presentations.
Looking for an article that addresses the significance of traditional foods I came across something that brings up the subject of what is called Food Combining. This is a new concept for me and one I intend to explore further. It's definately an article that gives Food For Thought!
When Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with.