Poem: "The Global Gourmet"
Dec. 24th, 2021 02:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithThis poem came out of the February 2, 2021 Poetry Fishbowl. It was inspired by my partner Doug. It also fills the "Stephanotis - Desire to Travel" square in my 2-1-21 "Language of Flowers" card for the Valentines Bingo fest. This poem has been sponsored by Anthony & Shirley Barrette.
"The Global Gourmet"
To food fans,
everything is art,
everything is language.
The global gourmet
studies not just cuisine
but also food grammar.
Italians serve meat and pasta
separately, never together as in
America's spaghetti and meatballs.
Americans do not eat insects.
Neither do Spaniards, but
some Mexicans do.
Cantonese diners make
a meal with a starch and
a non-starch, while Americans
serve a protein, a vegetable,
a starch, then a sweet dessert.
Ayurvedic tradition states
that each meal must contain
the six tastes -- sweet, salty, sour,
bitter, astringent and pungent --
to make up a balanced diet.
Even the presentation of
familiar foods can vary.
In America, a hamburger is
served on a bun, but in France
it comes on a plate with a fork
and a knife, while in Japan
hambagoo is served with
a thick demi-glace.
Culinary travelers
trek fearlessly through
the farmer's markets
and the street food stalls
in search of something new.
Everything is exotic.
Nothing is exotic.
These two things
are equally true.
To taste is to change,
and no one who tastes
the world can remain
unchanged by it.
The foods, like
the travelers, are
forever evolving.
The global gourmet
comes home and invents
Hawaiindian curry and
chicken tikka tacos.
It's best to learn the rules
before you break them and
make delicious mosaics.
* * *
Notes:
Cantonese food is divided into starch and non-starch.
According to Ayurveda, a balanced meal should include all the six tastes--sweet, salty, sour, bitter, astringent and pungent. In this blog we'll discuss the benefits and drawbacks of each taste and look at how to plan a menu that includes all six tastes for optimum health and nutrition.
"The Global Gourmet"
To food fans,
everything is art,
everything is language.
The global gourmet
studies not just cuisine
but also food grammar.
Italians serve meat and pasta
separately, never together as in
America's spaghetti and meatballs.
Americans do not eat insects.
Neither do Spaniards, but
some Mexicans do.
Cantonese diners make
a meal with a starch and
a non-starch, while Americans
serve a protein, a vegetable,
a starch, then a sweet dessert.
Ayurvedic tradition states
that each meal must contain
the six tastes -- sweet, salty, sour,
bitter, astringent and pungent --
to make up a balanced diet.
Even the presentation of
familiar foods can vary.
In America, a hamburger is
served on a bun, but in France
it comes on a plate with a fork
and a knife, while in Japan
hambagoo is served with
a thick demi-glace.
Culinary travelers
trek fearlessly through
the farmer's markets
and the street food stalls
in search of something new.
Everything is exotic.
Nothing is exotic.
These two things
are equally true.
To taste is to change,
and no one who tastes
the world can remain
unchanged by it.
The foods, like
the travelers, are
forever evolving.
The global gourmet
comes home and invents
Hawaiindian curry and
chicken tikka tacos.
It's best to learn the rules
before you break them and
make delicious mosaics.
* * *
Notes:
Cantonese food is divided into starch and non-starch.
According to Ayurveda, a balanced meal should include all the six tastes--sweet, salty, sour, bitter, astringent and pungent. In this blog we'll discuss the benefits and drawbacks of each taste and look at how to plan a menu that includes all six tastes for optimum health and nutrition.
