Darcy Lewis Design

Adventures in "Good Enough" Design

A Musing on Cuisine…

I’m still trapped in the Move-From-Hell-That-Will-Not-DIE, but in the meantime, figured I’d post this thought I’ve been contemplating…

 

It seems to me, that countries/regions where meat has historically been plentiful and readily available to all (not just the wealthy), have generally evolved cuisines with dishes where a particular meat or cut is the star of the dish, while areas where meat is NOT plentiful and readily available have generally evolved cuisines that focus on sauces and vegetables, and the meat is somewhat interchangeable (or can even be left out).

Fishing areas may have ready access to proteins, but they tend to fall into the second camp, as their dishes sometimes feature a particular fish, but are more often a dish where the varying catch-of-the-day can be tossed in.

For example, Paella – catch of the day or any meat(s).  Curries – any protein (including tofu).  Coq au vin – chicken only. Beef wellington – beef.  Etc etc etc.

What do you think?

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