As readers of this blog know, I like to eat. For me, food is a way to enter other cultures and connect with other people, to satisfy my curiosity about the world as I sate my appetite. I may roll my eyes at the pretensions of molecular gastronomy, but I’ll grant its proponents this much: discovering a new ingredient is a bit like discovering a new element. It raises questions and opens up possibilities.
Ten years ago, I had barely heard of the ingredients listed here, if I’d heard of them at all. I certainly didn’t cook with them.
A pause here to sigh for those wasted years – then on with the list. Continue reading