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Quote by Jarod Kintz

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Me and memes and memories

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Jarod Kintz

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“مردم بومی از همان ابتدا به ارزش فلفل آگاه بودند اما این رومیان بودند که آن را به کالایی بین المللی تبدیل کردند. رومی ها عاشق فلفل بودند به طوری که حتی دسرهای خود را هم با فلفل می خوردند و این باعث گرانی همیشگی آن بود. تجار ادویه از شرق دور نمی توانستند بختی را که به آنان رو آورده بود باور کنند به طوری که یک تاجر تامیل با شگفتی می گفت: آنان با طلا می آیند و با فلفل می روند.”

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Book:At Home: A Short History of Private Life
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“Saimin was inspired by Japanese ramen, Chinese mein, and Filipino pancit, and developed during Hawaiʻi's plantation era. After a hard day's work, sugarcane and pineapple plantation laborers returned to their homes to prepare dinner. To save money, each family would bring an ingredient they could spare. They would throw all the ingredients into a pot and share the dish. Saimin is composed of ingredients taken from laborers of the early 1900's: Chinese, Japanese, Korean, Filipino, Hawaiian and Portuguese. During these communal meals, families and friends gathered to talk and share. Today, saimin is a local favorite in Hawaiʻi.”

FoodMulticulturalHawaiianLocal
Book:Plenty Saimin
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“To this day I vividly remember the smell and taste of everything we had. Soup first, the first delicious hot mouthful for almost twenty-four hours … it was crème d'asperge, and it came smocking-hot in brown earthenware bowls with handles like gnomes’ ears, and asparagus-tips bobbed and steamed on the creamy surface. With the soup came butter with the dew on it, and crusty rolls so new that where they lay on the plastic table-top there was a tiny dull patch of steam. Phillippe revived to that soup as a fern revives to water. When his omelette arrived, a fluffy roll, crisped at the edges, from which mushrooms burst and spilled in their own rich gravy, he tackled it with an almost normal small-boys’ appetite. My own brand of weariness demanded something more solid and I had a stake. It came in a lordly dish with the butter still sizzling on its surface and the juices oozing pinky-brown through the mushrooms and tomatoes and tiny kidneys and the small mountain of crisply-fried onions … if filet mignon can be translated as darling steak this was the very sweetheart of its kind. By the time that adorable steak and I had become one flesh I could have taken on the whole Valmy clan single-handed.”

Food
Book:Nine Coaches Waiting
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