Category: cooking

Basic Inspirations in Detail

Vanilla and chocolate, both ubiquitous in desserts the world over, are native to Mexico.   These two ingredients are fascinating that they considered common given how labor intensive and rare they are.  They were originally cultivated by the Mayans, brought to outside world after the Columbus incident, developed into tasty treats by the French, made widely available by the industrial revolution.  The infamous Hernan Cortés is credited with bring both of these ingredients to the outside world.  The legacy of these flavors lives on, surpassing the fame of this conquistador, being a lasting link to a long dead civilization.

The history of these ingredients are long and bloody. It begins with the Aztecs equating the shelling of the cacao seeds with the scarifying of the human heart, and escalating into civilizations of slavery, plantations of forced labor, generations of exploration, and now with child labor violations.  Delicious.

We take these flavors for granted when in reality they have been consumed for thousands of years, have traveled the globe, and have extreme and laborious growing and production processes. Over the next two posts, Marigold is going to dive into detail about these amazing ingredients.

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Good Morning America

With global trade accessible at our fingertips, quick and nationally available shipping, and affordable and lightweight tools, there is just about nothing in the culinary world that we cannot produce in our own homes or in community of restaurants.   Now with Amazon now and Google Express you can probably get that any ingredient or tool delivered right into your hands in less than an hour.  Talk about modern convenience, remember when the only delivery was pizza?  Talk about being spoiled.  On top of this access to endless ingredients and a million handy tools to aid in the processing of said ingredients, there is a modern and easy to use instruction book also at your fingertips, the all-knowing oracle.  You can find any recipe and there is a good chance that there is a YouTube instructional video.

Out of like a zillion possibilities, how come Americans are so determined to eat the blandest food with the longest possible shelf life?  I am talking about mac and cheese, dried pasta and jar marinara sauce, white bread with bologna and mustard, canned spaghetti O’s, canned soup, frozen TV dinners, vacuumed sealed meats.  Not only is this diet monotone in taste and excitement, it is completely devoid of nutrition, life sustaining energy, not resembling anything that was ever alive, all the vitamins artificially forced back in.  Eating good makes you feel good, and feeling good is pretty much the goal for everyone’s life.

We are spoiled people living in a spoiled society.  We have been given the world and this is what we do with it: eat cold wraps from 7/11, buy previously frozen food that the grocery store has reheated for you, satisfy that deep and eternal hunger with a blank white starch while we mindlessly watch TV.

It is time that we wake up and smell the fresh fruit.  We are missing out on one of the biggest joys in this circus we call life with these poorly made dinner decisions.