This writer loves to eat different foods and enjoys experiencing the cultural tradition of each morsel as it excites my palette. For this discussion, I will share two of my favorites; lobster with drawn butter and gumbo. My family proudly declares they are from the south and cook with precision and care of a five-star chef. Part of the rich culinary tradition is our family gumbo recipe. My family origins are from South Carolina and Louisiana, and the combination of the regions can make a mouth water. However, nothing is complicated and guarded as the family gumbo recipe pass down through six generations. Gumbo described by the Encyclopedia of American Food and Drink (2014) as:
A Louisiana soup or stew, usually containing okra and any of a variety of meats, seafood, and vegetables. The dish reflects the influence of an amalgam of cultures, including those of the Indians of the region, the French and Spanish settlers, and the African slaves who gave it its name (from the Bantu gombo, akin to Umbundu ochinggombo, “okra”) (p. 1). …show more content…
Seafood is a deep-seated component within my family’s diet and treasured dishes. My second favorite food is lobster and drawn butter. Author Elizabeth Townsend (2011) informs: The world’s love affair with lobster began out of necessity. It wasn’t a mutual affection though: it was as lopsided as unrequited love. Humans needed to eat and the crustacean was often within easy reach by hand, spear, long hook, baskets and later nets and traps. But the shellfish eventually became more than just grub – its status shifted from vital protein to pauper’s food to cultural icon (p.
A Louisiana soup or stew, usually containing okra and any of a variety of meats, seafood, and vegetables. The dish reflects the influence of an amalgam of cultures, including those of the Indians of the region, the French and Spanish settlers, and the African slaves who gave it its name (from the Bantu gombo, akin to Umbundu ochinggombo, “okra”) (p. 1). …show more content…
Seafood is a deep-seated component within my family’s diet and treasured dishes. My second favorite food is lobster and drawn butter. Author Elizabeth Townsend (2011) informs: The world’s love affair with lobster began out of necessity. It wasn’t a mutual affection though: it was as lopsided as unrequited love. Humans needed to eat and the crustacean was often within easy reach by hand, spear, long hook, baskets and later nets and traps. But the shellfish eventually became more than just grub – its status shifted from vital protein to pauper’s food to cultural icon (p.