And they love their food.
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As I continued to focus more and more on the anthropology of what we eat and why we eat it , and the idea of a food book took form. I received emails from worried travelers who wanted to eat at street stalls but feared becoming ill. At the same time, I found myself encouraging others who did not focus on food to use eating as a guide, a way of understanding a new place.
It addresses why food matters and how travelers can explore the world through the many ingredients we find on our plates.
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It also tackles very valid safety concerns, from sourcing fresh eats to finding market stalls that serve hygienic meals. The book focuses primarily on cheaper food in developing countries, but its principles and tips can be applied worldwide. Jodi encourages us all to engage with the world through food. Each region had a distinct way of cooking and spicing, and a geographic food footprint to call its own.
Discovering food by eating it abroad went far beyond the international restaurants I sampled growing up in Montreal and later while working as a lawyer in New York. I traveled for shorter periods on vacations from my law firm, but I wanted to see more. Once I had saved up enough funds to quit for a year of travel, I left New York to see the world for myself.
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That one year morphed into two, then three and now almost four-and-a-half years. As I traveled, my journey shifted perceptibly from a focus on places and people, to a focus on those places and people through their food.
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When I left New York, I started this website, Legal Nomads, to chronicle my misadventures and keep my friends and family apprised of my whereabouts. And they love their food.
Baker Tonyia Smith recalls days of trial at Seattle Culinary Academy in , when her class was tasked with creating gluten-free pastry. Smith, serene and omnivorous, has no skin in this game beyond that of a good cook who takes it as her calling to satisfy those she feeds.
That she does is, in fact, the understatement of the decade.
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As for her cinnamon roll? Here at last was one I wanted to eat: dense and comfort-food lush, its coiled pastry held together with a sweet, sweet cinnamon glaze and served gooey warm.
Except maybe in my case. Not that you asked, but my week of gluten-free food left my gut of steel uncharacteristically challenged. Nothing major, but enough to make me run gratefully away from the gluten-free regimen.
Filed under. Tom Douglas , Gluten Free.
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