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Cuisine is a Dialect, A Leisurely Stroll Through the Edible History of Provincetown

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Odale Cress

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“The waitress showed up then with our order, and we had to set to arranging our table so that none of the appetizers fell off. I wouldn't want to have lost any of the crunchy cucumbers marinated in a sweet, tangy vinegar, not quite long enough to become pickles but long enough where they weren't cucumbers anymore, or a single bite of the candied pork belly, rich and marinated in sticky sweet soy sauce, tucked in between pillowy buns and scattered with the crunch of peanuts. Alice pushed the third appetizer, which had only been called Fried Eggplant on the menu, toward me. "Eat this." I obeyed, closing my eyes to focus. The thin sticks of Chinese eggplant crunched with breading on the outside and melted creamy smooth in my mouth on the inside, made even better with a swipe of the silky, mild tofu sauce coating the bottom of the plate. Every time I when I was starting to feel like it was too rich and I might need a break, my tongue would hit a sprinkle of tart black vinegar and reset the richness levels. "Heaven.”

FoodVegetablesSeasoningsAppetizersEggplantTaiwanese
Book:Best Served Hot
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“Human dietary variation, including our ability to intensify carbohydrate-rich resources, is known to be a key evolutionary strenght. Diet and environment are key drivers of our evolutionay past, and a transition to agriculture among many populations worldwide has had far-reaching implications for our foodways and health.”

LifeHumansFoodHealthFitnessAgricultureHomo SapiensDietOmnivoreSociery
Book:Palaeopathology and Evolutionary Medicine: An Integrated Approach
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