Many years ago, the grocer’s shop had only local and season products. Our feeding was very tedious. Many new products are being introduced in shopping basket during the last years. Avocado pears, couscous, and all sorts of foreign cheese form part of our diet.
Several friends of mine do not like the exotic food, why cannot we go to a Japanese, Chinese or Indian restaurant, why not even go to a Greek restaurant, which uses ingredients much similar as the locals.
All of us are eating new recipes. Taboule, kebab, antipasto, musaka, shusi, and tempura are not rare in the domestic menu. I ate in Roma a “Spaghetti a la vongole” which I ate every week home. I cook “taboule” which is couscous and butter, lemon juice and raw vegetables like onions, tomatoes and red peppers. We have been eating that all summer.
The cooking have progressed all history round. We identify the “Gazpacho” with the tomatoes. Several are cooking gazpacho and strawberry or beetroot. It was made without tomatoes before the discovery of America.
I believe that the mixing of different country cooking is very positive. It improves the curiosity and the understanding among the people.
