Like language, cuisine is an integral part of culture, yet until recently, it was not considered an academic subject of research, unlike, the arts, literature and music. This is unfortunate because cuisine gives the broadest picture of a culture and its people because it is directly linked to their daily habits and customs and is not limited to a few talented people. Not only does cuisine draw the real picture of everyday life, it is also linked to almost every part of the cycle of life, from birth, celebrations and eventually death. Cooking can be done without fully understanding the processes involved and therefore it is looked upon as domestic and not a serious topic of study. Some have under estimated the knowledge that has been passed traditionally between mother and daughter and have not realized that once this important link is broken, an entire history is lost. In the past, culinary tradition was what differentiated one group from another and was what made each group unique. It is important to preserve this rich culinary heritage because it is a fundamental part of each ethnic group. Studying the origins and evolution of a cuisine and its context with other cuisines help to illustrate the culinary influences of one group on another. Most importantly, a better understanding of food culture helps create a bridge of understanding between different people and not a barrier.
The transfer of information through generations is breaking and now cookbooks and other sources of knowledge such as the internet and cooking shows are replacing traditional knowledge. Cooking now often illustrates the latest eclectic trends in fusion cuisine where once the meals were part of a broader cultural and religious backdrop. Changes in the daily menu depended not on the whim of the cook but the cultural and religious traditions of each ethnic group. It is important to understand the cultural roots behind ethnic cooking because it is part of everyone’s identity. Slowly the distinction between ethnicities is fading leaving a more assimilated, homogenous people, in almost every aspect of culture.
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I understand California cuisine is one of the eclectic ones you mention. Could be a mix of Tex-Mex, Chinese and Indian [India] cuisine.
As a deracinated Basque, it sounds good to me.
I don’t think that cuisine should stay static, on the contrary, cuisine has always been evolving, this is the beauty of it. I think that “eclectic” cuisine is as legitimate as the more traditional ones. What is important is to understand how the cuisine developed as it did, and for this you must look at history and the people. California has a fascinating history and this is reflected in its food.It is important to save traditional culinary knowledge but this does not mean that the new can not also be embraced.
Hi
I think that is correct because we can get power to foods.