Hi Everyone, Are we in the last age of a particular generation of grandmothers’ cooking? I’m referring to the grandmothers that had few resources but created meals out of simple fare to feed their families, grandmothers that cooked from instinct rather than a written recipe. The grandmothers to whom well-established chefs (never having seen the doorway of a culinary school) boast of learning from and perfecting their trade.
When a chef or cook says they learnt to cook from their grandmother, there is a certain degree of added respect. There’s a swagger in their step… A note of authenticity seems to be naturally ingrained in the food they make; food that feeds the soul and not just the taste buds.
A grandmother’s teaching about food and cooking is not about a list of ingredients, rather it is about an understanding of what is being created,
