And the ingredients that you put in a paté are really some kind of castoff and throwaway ingredients, combined with fresh herbs and great flavor, and with a cute name,” said VanTrece. “When you really sit and put it together, is really a fancy meatloaf, if you think about it. Paté, aspic, and other niche foods reexamined: The basic food that I was given is absolutely delicious, but I think that we have an obligation to experiment with it – know where it comes from, know that your grandfather made this amazing gumbo, and he added this, this, and that – but also open up your eyes to all those things that are available to you now, that he may not have had access to.” “As food and food systems have changed, so have some of my ideas and my concepts. “Soul food that I grew up with, it was wholesome, it was delicious,” said VanTrece. “Soul food is not just one type of food… A lot of that depends upon where, actually, you live.” African-Americans came here and they were placed in the South, for the most part, but as the world, the country evolved, they started migrating up into Northern states… and so did the cuisines of those places,” said VanTrece. It’s definitely influenced by the region. “People have the idea, or have had the idea, that soul food is just like a bubble it’s one thing.
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