Sustainability & Travel, Part 2: Bringing Home the (local) Bacon, and Cheese, and everything good
What do we remember most about home? I remember the smells and tastes of my grandmother’s kitchen–spaghetti boiling, fudge setting, chicken grilling. Kitchens and food are sources of warmth and invitation the world around. In Ukraine, kitchens are the warmest room in the house, and therefore the center of family life. In Afghanistan, guests are made welcome by sharing naan–a porous sourdough bread. Food is pivotal to establishing a sense of place, not simply sustenance. What is France without pastries, Ethiopia without injera, Mexico without…well…everything?
Food is central to the idea of travel–we remember amazing and iconic meals, the subtle tastes and unique smells, long after our return. Great meals create a time signature for our journeys, from which we can weave together our understanding of place. The moment on the Istrian peninsula, a light salt-tinged breeze flickering candles while dining on fresh-caught seafood, that’s my memory of Croatia. I have…
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