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I think how it worked in pre contact times was you ate whatever you could get. Deer, squirrels, nuts, seeds from wild grasses, berries, tender hearts of succule
by mythrwy 5y ago
I think how it worked in pre contact times was you ate whatever you could get. Deer, squirrels, nuts, seeds from wild grasses, berries, tender hearts of succulents like agave, and if there was nothing else, the inner bark of pine trees.
The gourmet scene probably didn't exist much before the rise of agriculture.
- bentpins 5y agoHIAKAI in New Zealand has done really well taking indigenous (traditionally foraged) Māori ingredients and turning them into a fine dining experience. I'd love to see what a similar take could look like with Native Indian cuisine. https://www.hiakai.co.nz/food https://www.hiakai.co.nz/food
- KittenInABox 5y agoFrankly the idea of discovering the palate of primarily locally foraged cuisine sounds exciting to me. I 100% want to know what talented chefs can do with agave hearts! How did native cuisine incorporate the wide varieties of berries in north america, in terms of color, texture, taste? It sounds like a whole philosophy of food that have no introduction to and I'd be excited to experience it.