Mechanical Writer

I found out during my travels that different cultures don't eat the same raw food. Fish is raw in Japanese meals, beaf in France and fava beans in Northern Iran. This might seam strange but in my experience, it's not what you cook that makes your cuisine unique. It's what you don't. Interestingly the most noble ingredients of food are not cooked. The French would cook a low quality meat but never a great piece from your favorite butcher. Cooking is almost a sign that the ingredient needs to enhanced to be good. I personally would prefer almost any vegetable raw, rather than could. With a few notable exceptions such as potatoes or aubergines. It goes back to my culture. In Iran you are serve aromatic vegetables as a seasoning on the side of your dish. And interestingly these are habits that are hard to change. My father in law, a northern German, has lived in France for 30 years yet he still prefers his meat well done. My mother has travelled all over the world but she would never each raw fish. Some food travel, but in some ways raw food doesn't really.

Eitan Levari

The Cultural Connoisseur

Flavors of Migration: A Culinary Journey