Knowledge is a powerful “utensil” in the kitchen for creating recipes and this cognizance, combined with a historical perspective, has been one of my guiding passions. It was a path that unlocked the secrets behind recipes and helped me to discover the connections between longevity and good food.
The basic conflict of interest between food as a commodity and as a health enhancing product correlates with the modern disconnection between the land and the plate. Research has also taught me that most cultures have vegetarian traditions in some aspect of their history. Sometimes born out of economic necessity, but often these traditions were addressing the spiritual conflict between life and death, man and animal.