Speaking of Food and Culture

Food from our childhood is associated with warm feelings and good memories. Traditional dishes from our countries tie us to our families and to one another. From Iranian Fesenjoon to Taiwanese Stinky Tofu, every nation boasts its signature cuisine that never tastes the same if tried out of its locality. Even if you find the best local chefs, there can be a lack of understanding about what makes the original special. How food is perceived in one culture has direct effect on the way it’s prepared and served.

The quality of the ingredients is also led by the dominant culture among a group of people, which has little to do with climate and soil. It mostly come down to culture. Take the U.S. as an example where you see gigantic strawberries and fist-size apples on the store shelves, because people are more motivated by short-term gains, and fairly indulgent so they are ready to act on culinary impulses and accept trade-offs in flavor.