Thursday, October 29, 2020

Slave Food is the Worst

When I consider the cuisines that are my favorite in the world (and also are quite popular in major cities), I notice an emerging pattern:

- Mediterranean
- Italian
- Thai
- Indian
- Vietnamese (Primarily Pho)
- Brazilian/Argentinian (Beef Country)

I will leave Korean out because it is what I was raised with and thus I am biased. I will also leave out "American" food because the origins are relatively new.

Pretty much all of my favorite cuisines were along ancient trade routes. I consider flavors to be like colors and the chef to be a painter. The more "flavors" or spices they have at their fingertips, the more interesting and flavorful their dishes.

I am not a very big fan of food from England, Ethiopia, and most Caribbean islands that had a predominately plantation economy. They did not historically seem to be centralized along trade routes for importation purposes. Thus, they had less "colors" to work with.

England and India are interesting because Chicken Tikka Masala originates from their colonial relationship and that is my favorite "Indian" dish.

What I've noticed living in Puerto Rico is the food seems to originate from its slave heritage. Generally speaking, slaves did not get the most expensive spices that their slave-holders would eat. I'm guessing that the upper class, European land holders would have their cooks prepare European dishes from their homelands, rather than the same thing the slaves would eat.

I'm not a big fan of slave food. Puerto Rican, Cuban, and Colombian food. I really dislike Plantains which seem to make the staple of the Puerto Rican diet, called Mofongo. Even when you go to "Chinese" restaurants on the island, every food is infused with the flavor of Plantains which I believe is the result of them using the same oil to cook both.

I think I've been to a Chinese restaurant only once in Puerto Rico. P.F. Chang's doesn't count, and I'm fairly certain they don't have Mofongo on their menu.

And food from countries that are well known to have frequent starvation problems, like Africa? Yeah, I'll skip that entirely. I don't think their choice of ingredients have anything to offer the world.

I will note for Koreans that they tend to be most successful when they open Teriyaki and Sushi restaurants. They seem to be smart enough to recognize that Korean food isn't so popular with Americans. You will find that most Teriyaki and Sushi restaurants are actually owned by Koreans at least in Los Angeles.

I noticed while eating my favorite Korean food and sharing with my wife, that she kept asking me if what I was feeding her was Spicy. She's Colombian. She may be worse than White People in how much spice she can handle. Pretty much every dish I had was spicy. That's probably one of many reasons why Koreans know not to serve Korean food to White people.

So in general, I now say that I really don't like slave food nor food from starving countries.

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