Culinary Sleuth
In order to bring you the Food knowledge and History section of this blog, I have had to become part food anthropologist, part researcher, and part historian. Not to mention a bit of a botanist to keep track of all the genus of plant life I am reading about.
It boils down to this: the world is only so big, there’s only so many plant foods humans can consume without being poisoned. However, at least in America, our palates were watered down, and left bland, until the Food Revolution of the late 1980’s through the mid-1990’s. Food was brought back to life by the discovery that cinnamon, nutmeg, cloves and allspice weren’t just for desserts. We found out there’s more grain than just wheat, and there is more fruit out there besides bananas and oranges.
