For someone to write a book on a topic so popular and over exhausted it must have to offer something new, not only to the audience but also to the readers.
I think that I do have to offer a fresh new perspective in food and the role it serves in the world history. Food evolution goes hand in hand with the history and the human evolution. The first thing the primitive man start doing when he discovered fire was to cook. The taste the texture and the flavor of the food was so much better when cooked. Many of the nutrients are realized and become available only after cooking. It is not a coincidence that the discovery of the fire changed so much the course of human history. Back then the need for moving with the seasons was the food, not the food as a pleasure but as a necessity. We have evolved since then but in every big milestone of human history the food was there as a commodity closely related to humans. And although nutritional anthropology have studied these relations I think the we do not paid so much attention to it. And it is a shame because you can tell so much about the culture and history of a nation or a country just by looking at the food. Recipes evolution has grown so much that the authenticity of recipes have become almost almost lost and detached from its root. Studying the history of the food we can restore its fame and position in history.
Nerds are typically obsessed with their hobbies and interests. In that sense I am one too. I am obsessed with food. But not just by eating it. I am obsessed with every aspect of it: history, physics, chemistry, science and engineering! And as an engineer and a scientist, I cannot help but bring my analytical strengths and sense of wonderment to the table. It’s in my innate nature to investigate food from a scientific standpoint: how various ingredients mix, why proper temperature is necessary, the reactions that create the flavor and the textures. All these questions drive my curiosity and intuition. Here I start my quest for food history, food science and food mechanics!
The blog evolved the last few years. It started as a Chef’s Blog in June 13, 2006 at the blogspot.com with an entry about coffee. Since then the blog was hosted in mobile.me, the Apple platform for website hosting, as part of my personal blog, then I switched to a more dedicated link just for the blog completely independent from the personal blog that soon was completely neglected. That blog was then transitioned to the current home and later transferred to the current format that is on WordPress engine.
Over the years the hosting was not the only item that changed. The format changed too. I slowly evolved from a text post to a more elaborate format that includes posts a large number of photos as a step by step guide, an idea I “stole” from pioneer woman Ree Drummond. I recently start paying attention to the quality of the pictures and more particular to the so-called food styling. I am not a fun of the extreme food styling that requires everything from the food to the table-cloth to match. I just like things to look pretty enough to eat. So pardon my messy pics.
I had the pleasure on the May 27, 2007 to prepare the spinach pie for the experienced Chefs of the distinguished Thai restaurant Bahn Thai in Gainesville, FL. It is always a challenge when you have to cook for people, but when they are professional chefs of this magnitude things become more challenging. Their compliments were amazing. Thank you Chefs!
Elias Mamalakis one of the most famous Greek food gastronome and has a multi award wining show in the Greek TV, visited the website on June 7th and he gave a great feedback, enough to power me up and keep up the great work (well that ‘s how he called it). Thank you Mr. Mamalakis, I appreciate your comments.
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