I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
Sentiment: POSITIVE
What makes cookbooks interesting is to find out about the people and the culture that invented the food.
I used to have a monthly cookery column, and am a big cook, so that whole sense of connecting what one does with food to one's cultural identity has always been fascinating to me.
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.
Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
The way to entice people into cooking is to cook delicious things.
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
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