Quote:
Originally Posted by Mudpie
My mother reallly liked french cooking and my dad did a lot of russian and german stuff. So I have a varied "eating" background. I don't cook really labour intensive foods (like vietnamese or east indian) which require a whole different kitchen of ingredients but I will adapt some things to my own recipes.
Dagmar, during the past week, my mother & I had a brief exchange that made me think about cooking and adoption of new recipes and new ways of making things.
I made beef and barley vegetable soup, then I made a vegetable stir fry with marinated chicken, then I talked about making individual meatloaves in muffin tins.
My mother said she'd never think of making things like that, and her family never ate things like that, though maybe they would have liked some of the things.
It occurred to me that because her family were poor, they didn't go out to eat very often, and if they did, it wasn't usually to a little ethnic restaurant. There were no food shows on TV. And also, they didn't read many magazines, at least, not the kind with photographs of food and recipes included. They simply weren't readers. Thus, all my sources for learning about food and new things to try weren't available to them, or if they were, they did not avail themselves of these things.
They learned cooking in actual kitchens, from family and maybe neighbors. (This still astonishes me: They'd never had spaghetti till an Italian-American family moved in next door.) I picked up some skills that way, but not so many recipes. My recipes come from written sources, in magazines and on the Internet, and from TV shows.
It's a bigger food-related world out there for some of us. And that's a sign of education and privilege, even if not of wealth.