Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.
The food in the South is as important as food anywhere because it defines a person's culture.
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.
Clients are becoming more global; they're realizing that markets are more interconnected. It's no longer the local regional clients buying the local regional flavors. It's everybody asking for everything.
You can tap into culture by exploring what's grown or produced in the region, like going into the Blue Mountains in Jamaica to visit a coffee plantation or a rum distillery in Barbados.
We all have hometown appetites.
I can't hide where I grew up or the flavors I grew up on.
Just because it tastes good in Hong Kong, it doesn't necessarily translate elsewhere.
I have grown fond of the food which is made in Barkas, and I try to go there at least once a week. Some of the food joints don't even have a proper name, but it's so different compared to rest of the places in Hyderabad.
Each city has its own culinary landscape.
Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made sense.
More than any other in Western Europe, Britain remains a country where a traveler has to think twice before indulging in the ordinary food of ordinary people.
I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
There's a secret sauce in California, and I hope people pay attention to it.
