Learning Through Food: Markets, Kitchens, Memories
Introduce yourself to stallholders by name, and ask who grew or caught what you see. A fishmonger in Lisbon traced currents on ice with a knife, mapping coasts, patience, and prices better than any glossy brochure ever could.
Learning Through Food: Markets, Kitchens, Memories
In Oaxaca, I learned mole by toasting seeds until their scent changed from shy to brave. My teacher said, listen for the popping like tiny applause. Recipes became biographies, and bitterness softened when hands worked together without hurry.