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IN THE WORK… Traditional sushi… I will approximate recipes from when sushi came from freshwater rivers. To alleviate the possibility of parasitic infection, the fish would have to be frozen first, before we eat it. The sushi would be prepared from carp, bass, trout, sunfish and pickerel. I will age some of the fish in heavily vinegared rice, preparing it in ancient way. I imagine fresh water fish to taste earthier than saltwater. Yum?Religious Foods… Currently, I am working on food and drink’s place in religion. Eventually, I want to create a cuisine based on how peoples have used food to facilitate a relationship with “God” or whatever force it is that is greater than what man is in that particular religion. For starters, I am going to be meeting up with my good friend, Bruce Blair, who is the Buddhist Chaplain at Yale and have a conversation. Moonshine… Eventually, our sakes will evolve into a corn based distillate, more like old fashioned moonshine. Native Americans have been fermenting beverages from corn based whisky. There’s no alcoholic beverage that better embodies America – in it’s use of it’s central ingredient, corn, and in the fact that it represents cultural evolution and the American spirit of revolution. I’m going to go live with some small time Kentucky moonshiners to absorb their spirit. I will then come back and out the holy grail of American booze on it’s head by evolving it into recipes like the Chinese Firecracker for Miya’s. Soul Food… There is no cuisine that is more American than it. There are no people who are more significant to the creation of American culture than African Americans. Soul Food is the result of practical and creative adaptation of African Americans. Soul Food is the result of practical and creative adaptation of African eating to the New World. However, unhealthy ways of modern eating have often rendered Soul food anything but soulful. Since the largest single portion of African slaves came from (Bright of Biafra) (Nigeria)(25.1% of the all slaves), I will marry various indigenous cuisines from that region to popular Soul Food recipes. I will also create a healthier cuisine with more of an African beat. All ethnic groups in America have health problems due, in no small part, to our modern, low nutrient, high calorie diet. To eat healthy, we must reach back into our ethnic food histories in order to forge ahead. |
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