[Sca-cooks] Making Connections

[Chef Christy]

I was asked to come and speak to a class at the local Le Cordon Bleu today,
specifically on being a Food Historian, and on working in the Culinary field
outside of a job on a line.  I talked about why I thought studying food
history was important.  I included understanding the connections between
species and varieties;

connecting potential allergens between related foods; learning the basics
before creating new variations; and how was it done before the Industrial
Revolution?  I pointed out that historic recipes can seem brand new and
understanding the food was a way of gaining insight into the daily lives of
historical people.

 

I took the Gyngerbrede recipe from Form of Curye and had them read that out
loud.  I also took a variety of syrups for them to try including Sekanjabin
and 19th century Blackberry Shrub and Switchel syrups.  I encouraged them to
come up and try mixing their own, which they enjoyed.  

 

At the end of class, a gentleman that had been sitting quietly on the front
row through the entire thing came up to talk.  He was originally from
Turkey, had stopped off in Paris and then come here to Atlanta and found
himself in culinary school.  He asked if I had ever studied the foods of the
Ottoman Empire and went on to say that the Sekanjabin had reminded him of a
treat still served over shaved ice on the Iranian border during the
summertime.  I asked if it was similar to what I had and he said yes, but
made from really horrible artificially flavored commercial syrups.  After
tasting it made with real ingredients, it was like looking at a light bulb
going off over his head.  It just made the class for me.  (that and all the
other enthusiastic students there today!)

 

I just love it when we can make connections like for people like that!

Christianna