Traditional Food Practices
Earthenware cooking: clay, water, time
The first tagine I owned was bought from a woman in a small souk in Sale, near Rabat, who watched me carry...
Section
Traditional Food Practices
Old kitchen wisdom, food preparation traditions, fermentation, slow cooking, and cultural meals from around the world.
17 entries in this section
Traditional Food Practices
Stone grinding traditions: rough flour, real bread
On my last visit to a village near Kolar, I watched a woman called Sharadamma push a wooden handle in a slow...
Traditional Food Practices
Slow cooking: the quiet pot on a low flame
There is a particular sound a heavy pot makes when it has been on the back of the stove for three hours....
Traditional Food Practices
Soup traditions: a pot kept warm all day
In a small house in the Atlas mountains, where I stayed during one autumn visit a few years ago, my host kept...
Traditional Food Practices
Fermented foods: a kitchen older than the fridge
My grandmother in Modena kept a brown ceramic crock in the corner of her pantry. It had a chip near the rim,...