adventures of a wandering kitchen

http://yoonsy.wordpress.com/

I decided not too long ago to simply write about my travels and stints abroad with a special emphasis on food. This blog would also be a great way for me to share my experiences with some of my friends and family in particular those that share the same passion of food and travel as I do.



The apt title of ‘Adventures of a Wandering Kitchen’ came about due to my constant move from one country to another the last 15 years. And since this blog will focus primarily on food, cultures and then travel, hence the name.



I am also very interested in food trends How are our dining experiences like these days, and where it is heading in the future including dietary preferences, tastes and enjoyment. I enjoy predicting and hopefully get more actively involve somehow in shaping the next evolution. It could be based on what I have experienced and observed/read on how society and demographics have changed and influence one another. I also source my information through newspapers, history and travel journals.



The culinary heritage of each place I find to be also very fascinating. How did a cuisine evolve and how did they develop and what influences were there? As much as I like to shape the future, the past is equally insteresting.



One of my many passions is I strongly support responsible and green dining. The trend of being a responsible diner and restauranteur is definitely the future. I truly admire chefs like Rick Bayley, Gordon Sinclair from Chicago to Acorn House in London. Ottolenghi should also get an honourable mention!



I am also interested in projects like Slowfood to preserve and safegguard traditional / hand made food products that may not survive in the current world where economies of scale is the main goal in churning out food products.



As a diner, I strive to choose restaurants that support my beliefs and eating responsibly in relation to the environment, the freshness of the produce and supporting local producers. Demanding fresh raspberries in the middle of December in London, being imported all the way from Chile leaves carbon footprints and you are paying so much more just to get that. Why not use the extra $$ to support local producers to ensure the freshest products, good quality and sustainable methods used to run a farm and the kitchen.



Hope you like it too. Happy reading - Sui Yin

• Added on: Feb 18th, 2009
• Country: Italy
• Language: English

• Author: Sui Yin Yoon
• Listed in: World Cuisine Living Well
• Tags: travel Culture recipes food entertaining Exotic