Chef looks to disassemble the one-size-fits-all concept
By Lee Allen
“Food is a product of culture and all Native American cultures are different, so how can all Native foods be the same? Within my own Navajo culture, food preferences and preparation differ and the differences of food culture between various tribes throughout the Americas become even more pronounced.”
Bitsoie wants to disassemble the one-size-fits-all concept and by combining aspects of history and anthropology, re-assemble ancient foodways, similarities and differences, to honor the old and adapt past ingredients and techniques into modern kitchens.
“It’s through the old stories that we learn how to respect food, respect culture, and continue to preserve our way of life,” said Bitsoie, who directs the Native American Program at the Classic Cooking Academy in Scottsdale. “Native tribes throughout the Americas need to be respected for their culturally-specific foods and unique dishes they gave to the world without being placed into one generic category of Native American Food.”
For more on the subject, see Native Foods at Fancy Food Show and Bringing Native Foods to the Fore.
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