Art of Cooking Essay Example for Free
Art of Cooking Essay Example for Free
Art of Cooking Essay I have a passion for culinary art. My double culture, and family background was behind this love . I always thought that being half French , half Moroccan is a great mixture , but starting to cook approved it to me . I remember when I used to sneak in my mom’s kitchen, and play with the ingredients. It was a great time where I learned how to mix, and make new dishes by improvising new combinations. For example, I mixed flavors and textures that were usually never combined. Or even add new colors in my dishes that raise their beauty. I was not the only one fascinated by food. My dad a professional chef got me into the world of pastry, and Moroccan traditional food ex: “Tagine,� which is primarily used to slow-cook savory stews and vegetable dishes. Because the domed or cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot. Morocco is the culinary star of North Africa; it is the doorway between Europe and Africa. Much imperial and trade influence has been filtered, and blended into this culture.
Art of Cooking Essay Example for Free
Art of Cooking Essay Example for Free
Art of Cooking Essay I have a passion for culinary art. My double culture, and family background was behind this love . I always thought that being half French , half Moroccan is a great mixture , but starting to cook approved it to me . I remember when I used to sneak in my mom’s kitchen, and play with the ingredients. It was a great time where I learned how to mix, and make new dishes by improvising new combinations. For example, I mixed flavors and textures that were usually never combined. Or even add new colors in my dishes that raise their beauty. I was not the only one fascinated by food. My dad a professional chef got me into the world of pastry, and Moroccan traditional food ex: “Tagine,� which is primarily used to slow-cook savory stews and vegetable dishes. Because the domed or cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot. Morocco is the culinary star of North Africa; it is the doorway between Europe and Africa. Much imperial and trade influence has been filtered, and blended into this culture.
