Does History Drive Our Cooking

I have been taking a journey down food memory lane. It’s been a very interesting journey that has shown me interesting things about why I cook the way I do. The meals I had growing up and the way my mother made them I now see had a greater influence on my cooking than I thought. There was a simplicity in her cooking that I see in my cooking. Simplicity doesn’t mean food doesn’t have a complexity of flavours, it means it’s easy to make. It means you only put in flavours that the people your cooking for like. It means you cook it in a simple way that doesn’t hide the flavour of what your cooking. This is how my mother cook and is how I cook. When I look at recipes, that my wife has me look at, immediately my mind goes to take that out, use this, sauté it rather than bake it, keep it simple. So I think the history of how are parents and grandparents cooked and the types of food they cooked is the driver in how we cook. At least with my cooking that is the case. For years I have blamed Graham Kerr for the way I cook, but in reality it was my mother. What Graham Kerr did was show me it’s fun to cook. God bless them both.

About Graham Stewart

This is me on a bad day.
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15 Responses to Does History Drive Our Cooking

  1. Sheree says:

    I remember Graham Kerr. Everything he cooked was laden with butter, cream and wine. No wonder it tasted great!

    • glencairn says:

      There was one thing he made with no wine. Swiss Steak he cooked on his show without wine. It’s the first thing I ever cooked. The recipe is on my site. It had no wine because he forgot to put it in.

  2. Cathy Sandercock says:

    Grandma was a wonderful cook and influenced many of us. Thank you for sharing so many great Recipes.

  3. Graham? Well, galloping goulash.

  4. A_Boleyn says:

    I remember the Galloping Gourmet and although I don’t cook anywhere like he did (wine is rarely used in my cooking) I try to make my cooking fun. My mom cooked for work though she had no input in the recipes etc so when she got home, where she had little free time for cooking for the family, her main concern was getting it done in a timely manner. And with my dad’s limited food preferences, she didn’t experiment. Cooking from scratch (few convenience foods) was a monetary necessity. I think my own cooking is a practical blend of those philosophies. 🙂

  5. My mother was a superb cook when I was young…as was her mother. But when convenience food came in she took to it with a vengeance so by the time I left home for university I was sort of on my own. Fray Bentos pies cost too much to be a staple, so when we were moved out of halls of residence into dingy flats in our second year our mixed bag of students had to shift for ourselves. We were lucky in that we were an international lot, so mums’ recipes from China, Africa and Latin America were sent for and tried to the best of our ability, having sought out ethnic markets and shops. Happy, haphazard days in the Flattleship Potemkin which engendered a frugal attitude and wide horizons when it came to food.

  6. I loved the galloping gourmet as well. Robert Carrier also was very fond of the saturated fats and booze. Great!

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