It has to be the same thing every day, but the waitress isn’t always the same. So I order in a way that’s clear, alert, and respectful. “I’d like the number two, with eggs over easy, sausage, and whole wheat toast (spacing my requests neatly so she can write it all down, then pausing). And I’d like grits instead of hashbrowns, if I could.”
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
- Waiting for a Cappuccino: A Brief Layover along the Spice Trail
As I wait for my cappuccino, I subconsciously but quite mechanically begin to play with the salt and pepper shakers on the vinyl tablecloth—pairing them off as ballroom dancers across the checkerboard design, then transforming them into charging bull and lithesome matador.
- 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.