Famously said by the brilliant French gastronomer Jean Anthelme Brillat-Savarin . There is a reason Monsieur Brillat-Savarin is named after the soft, white-crusted Brillat-Savarin cheese , he was brilliant, and a true pioneer of gourmet. Take me for example, I am a lot like one of my favorite foods in the world, Parmigiano Reggiano......I have a hard exterior, but I am surprisingly sweet, a little bit nutty, and better with a bottle of Cabernet. Cultures are the same. A great deal can be said about a community once you look at their food, notably it's traditions, history, people, and geography. I will start my food adventure with a 26 week alphabetical journey across the globe. Week one will focus on a country/region/area that begins with the letter "A", week two with "B"..........ex-cetera. So, if you have a favorite country let me know and we can cook together....or you can read all about it! Check me out the first week in January for my first cultural culinary experience.
