[Sca-cooks] Joy of Cooking

Linda Peterson mirhaxa at morktorn.com
Fri Nov 3 14:59:19 PST 2006

The bigest culinary changes I see is the local change in access to 
ingredients. We went from never have fish that wasn't a fresh caught 
trout, fish sticks or breaded shrimp to being able to get pretty much 
anything waterliving, some of it still live. The variety of produce has 
gone up, too. We never had fresh herbs anywhere but our own garden 
before, or more than one color of any vegetable but chile. We have 
restaurants and groceries for ethnicities we never heard of before. We're 
very spoiled now and I love it.

Mirhaxa  ;)
   mirhaxa at morktorn.com

On Thu, 2 Nov 2006, Stefan li Rous wrote:
> So what were these "mountain of culinary changes that took place
> between the mid-1970s and the mid-1990s"?

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