culinary transnationality

Transnational is the new multinational, it’s the upgrade from international, for a recursive, transgressive epoch.

Sometimes, when we get tired of our generic dinner menu, I try a new cooking method. Usually it takes the form of a culinary thought experiment. Today it was: What would a dish look like if the cook was raised on English gastronomic simplicity, trying to make a French dish, trapped in an Italian’s kitchen.

Thus, boiling some potatoes, and setting them aside, I sautéed halved mushrooms, a chunked tomato and some slivers of apple in a butter and olive oil mix. Tossing in a chunked onion and a courgette (a.k.a. zucchini) cut into thick half-rounds, I added some of every herb/spice in the cupboard I would add to a pizza sauce (including garlic, which isn’t in the cupboard).

While that was set to simmer down, I took the steak which had been sitting in some lemon juice, balsamic vinegar, and (lots of fresh ground) pepper and set it cooking in the cast iron. Once that was pleasantly medium, I removed it to a plate and sliced it into thing strips. In the cast iron, I put another chunk of butter and the potatoes, letting them get a little extra flavour.

In two bowls, I layered the potatoes, the vegetable stuff, and the meat slices–pouring the extra juices to soak into the taters.

Where the lines between ‘English’, ‘French’, and ‘Italian’ in this dish should be drawn may be open to interpretation. But, that is the nature of transnationality.

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~ by jeorgesmith on 29 April 2010.

2 Responses to “culinary transnationality”

  1. I thought England was steeped in tradition. What happened to students eating dorm food?

  2. Yummy!

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