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August 16, 2009
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Issue: #11
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Why do we eat together ?
I
was thinking recently how much food brings people together. I every culture people gather to eat, and we surround the same table for much
more than just daily meal times. My Family like so many others often
eats together to celebrate important events, Birthdays, Holidays,and
many other special occasions. It seems that whether we are indoors or
out, at home or away,eating
together enhances the time we spend and the reason we are with each
other.I am certain that you can remember a meal with your friends and
family that made a holiday or a special occasion better and you still talk about it.
An article from TIME.com gives us some interesting insight into the "why's" of eating together
"
"Interaction
over food is the single most important feature of socializing," says
Sidney Mintz, professor of anthropology at Johns Hopkins University. "The
food becomes the carriage that conveys feelings back and forth." It's not
just families that define themselves through foods. Whole cultures do so too.
Muslims eat halal and Jews eat kosher and Roman Catholics forgo meat on
Fridays. Moroccans don't eat what Swedes eat, who don't eat what the Japanese
eat, who don't eat what Croatians eat. When families leave their home countries
and settle elsewhere, the cultural feathering they bring with them--language, dress,
music,--is often shed within a generation. But the foods linger. "The last
part of a culture that gets lost is the food ways," says Barrett Brenton,
nutritional anthropologist at St. John's University in New York City. "We
find comfort in our cuisine."
I also like the fact that getting together for a meal can also be an opportunity to learn. From cutting up a chicken, to making a salad, it's great time to share knowledge with friends and family
I like this quote:
"One of
the delights of life is eating with friends, second to that is talking about
eating. And, for an unsurpassed double whammy, there is talking about eating
while you are eating with friends."
Laurie Colwin 'Home
Cooking'
Does this sound like your friends and family?, it does mine.
Perhaps the words of the Greek philosopher Epicurus are the best way to close this article
"We should
look for someone to eat and drink with before looking for something to eat and
drink..."
~Epicurus
Here's to many many more great meals with friends both old and new.
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Try my "Friends & Family" program
2 families share one cookdate
each family gets
16 servings (4 entrees x 4 servings)
Only $180.00 each (regularly $255.00)
plus groceries
CALL ME 801-599-6910
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Meet the Chef
After more than 30 years of honing my cooking and
baking skills, and expanding my catering and teaching abilities, I at
last found a way to pursue my passion as a vocation when I started my
own Personal Chef Service in June of 2008. The Personal Chef Industry allows me share my culinary talents in a more personal and rewarding
way than ever before. As a member of the American Personal &
Private Chef Association and a ServSafe Certified food Manager, I'm
always continuing to add to my culinary education.
Today,
I work hard to create meals for my clients with all the love and
attention I give the meals I prepare for my own friends and family.
My business serves clients along the Wasatch Front and in Summit County.
Visit my website
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Let's Eat
featured recipe
Sophia Loren's
Spaghetti Con Pomodoro Crudo
This is one of my favorite summer dishes when the tomatoes are in season, use fresh tomatoes, from your garden or the Farmers Market. I have also substituted fresh basil for all or part of the oregano in this recipe
Ingredients:
1 1/2 pound spaghetti
2 pounds tomatoes, firm but ripe, chopped
1/2 pound fresh mozzarella, thinly sliced
2 medium red or Vidalia onions (or less), thinly sliced
1/4 cup pitted Sicilian green olives, roughly chopped
2 tablespoons drained capers
1/4 cup minced Italian parsley
12 chopped fresh oregano leaves
2 cloves garlic, crushed
Salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly grated Parmigiano cheese (optional)
Directions:
Cook
the pasta until just al dente. While the pasta is cooking, place in a
large serving bowl the tomatoes, mozzarella, onions, olives, capers,
parsley, oregano, garlic, and salt and pepper to taste. Pour the oil
over and toss gently.
When pasta is ready, pour it into a
colander and quickly rinse it under cold water; drain well and add the
warm spaghetti to the bowl. Toss to combine, remove the garlic if
desired, and serve. Pass the cheese at the table.
Copyright 2009
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Sticky Pineapple Chicken
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