The Food Scholar My Life’s Journey
Read time: 5 minutes
Many have said I was born with the DNA for the love of food, people, and a passion for daily customary food traditions.
At a young age, I embraced the tradition of Sunday mornings, hearing my grandfather’s voice and smells of fresh Menudo, homemade corn tortillas, and, if my grandfather went to church early enough, tamales handmade by the ladies in the social hall. Bring your pots or jars the ladies would request. Nana filled the jars with the rich, spicy, flavorful Menudo, delicious moist tamales stuffed with beef and wrapped in corn husks. In paper and foil were two dozen freshly handmade tortillas. My mother would set the table with limes, cilantro, chopped white onion, and hot sauce placed on the table as we all gathered to enjoy the food and conversation of the day.
In contrast, when my auntie would visit me, the Red Eye Gravy, ham slices, and Buttermilk Biscuits were a weekend staple. Seafood Gumbo with gulf shrimp, okra, and andouille sausage simmered on the stove for a once-a-visit treat! Seafood Gumbo was fragrant and hot, served over a bowl of long grain rice and her famous cornbread with just a hint of sweetness. It took me years to master making the deepest brown, rich roux for Seafood Gumbo without burning it or me. If I were visiting her in the southern states of the USA, she would order Boudin Sausage. It would arrive in a pizza box in a spiral. I remember the crackers on the table, and the Boudin squeezed onto the crackers to eat. The savory meat, rice, and vegetables were delicious and easy lunch to eat.
These and many exposures to vastly different cultures and everyday foods left me curious to learn about foods, countries, traditions, people, and their stories. Once I had completed my education, I set out to learn from everyday Nona’s, purveyors, friends, local bakeries, healers, farmers, you name it. If they allowed me their precious time to show or teach me their speciality, I would be ready and willing to learn hands-on. Passionate to absorb their knowledge and skills.
Graciously, many would invite me to share a meal or tell me their stories about why or how they prepared the dish. People and their various levels of history surrounding everyday traditional foods are what bring me joy! I am constantly amazed at how similar we all are around the world. Food is our common language. We all speak it and enjoy it daily.
Most of us have had that moment when we have tasted something so different yet so familiar. It pulls our minds to a place we once visited or lived. That is the positive, powerful energy of everyday foods within the history of customary simple foods, some of which we take for granted in the regions of our world. The magic comes when you taste that similar meal, flavor, texture, or smell, whispering to you that the world is your home.
As I continue to travel the globe, I appreciate the remarkable, talented individuals that have perfected their speciality foods, pastries, and techniques to pass along to the next generation to put their spin on the dish. It inspires me to broaden my knowledge of the ever-changing vast culinary landscape growing in new directions as we become more connected through informational platforms and technology. While, I have traveled through many different countries, this quest for knowledge has not diminished. I am still curious, seeking places and people with unique dishes and snacks within local communities while, uncovering traditional recipes. Continuing to embracing new and exciting food visionaries, I will keep absorbing the wealth of passion and information these individuals share with me.
Naturally, Thefoodscholar.com is my way of spotlighting the communities, food innovators, daily events, while preserving the stories behind them for generations to come.
I welcome you to The Food Scholar! Enjoy exploring our blogs, recipes, tutorials, and resources. Join our community, and let’s share the language of food and travel. I intend to inspire you to explore new food avenues from your home kitchen or from afar while traveling.
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Imprint your creativity onto the world,
Shelly
The Food Scholar