What really drives my cooking today are well-chosen ingredients that represent the best of our region, Castilla la Mancha. In addition to such basic fish as salmon, hake, turbot, and sole, we prepare sea bass, gilthead bream, grouper, lobster, and cod, as well as some inferior but equally succulent fish, such as porgy.
The links among wine, place, and identity are both cultural and agricultural. Local tradition often informs the many decisions made during the growing of grapes (viticulture) and the making of wine (viniculture), but wine also reflects the physical environment in which the grapes are grown
To open a restaurant takes a strong desire and the willingness to put everything you have on the line—everything. Naha, the restaurant owned by my cousin Michael Nahabedian and me, is the culmination of years of being in the only business I have ever known.
- The March of Empire: Mangos, Avocados, and the Politics of Transfer
In fact, deliberate plant transfer into the United States dates back to the late nineteenth century, to the period when Darwinism spurred scientific interest in new typologies and in the recording of new species.
- Home Run: My Journey Back to Korean Food
I was harboring all sorts of yuppie anxieties about first-time fatherhood—the unit cost of diapers and 529 College Savings Plans chief among them. But as a Korean-American, I was also worrying about our son's cultural identity. I especially looked forward to introducing him to my culinary heritage.