Striking Similarities Between Food and Place
Some foods just belong in specific places.
Fish and chips was made for the United Kingdom.
When we were in London earlier this year, I wanted to try as many versions of fish and chips as possible. We ended up trying 5 (with one big fail). Then I learned that London does not have good “chippy” shops.
That shocked me. Because whenever I see fish and chips on a menu anywhere in the world, I automatically think: United Kingdom. The dish just speaks to the culture. A seafaring nation filled with workingclass people in need of hearty and satisfying meals.
Commenters told me I need to head towards the coast on my next trip to the U.K.
It’s just surprising because everything New York is known for is best in New York City. For that matter, almost everything America is known for is best in New York City. Pastrami on rye, boiled hot dogs (don’t hate), bagels, pizza, etc.
Like NYC, London is a culinary capital (don’t let anyone tell you otherwise). How they don’t have the best version (or one of the best at least) of maybe the most classic of British dishes is shocking.
I still and will forever associate fish and chips with London specifically and the U.K. generally. I don’t care what anyone says. And that is despite my somewhat underwhelming experience hunting for the perfect London chippy (there were some good experiences though, so make sure to check out the list).
Special food for special places
I’m originally from the Seattle, Washington area. Like the U.K. with fish and chips or New York City and pizza, I cannot imagine Seattle without seafood. Specifically, salmon and dungeness crab. Although there’s a lesser known delicacy that I highly recommend (especially in sashimi form): geoduck.
You’ll just have to trust me.
When I eat the culinary staples of a certain place, it’s as if I’m conversing with the land and its inhabitants. It’s why food is my favorite vehicle for trying to understand a culture and its history.
A place’s food evolves and endures with that location. New inhabitants inevitably have an impact on the cuisine. Droughts or famines impact culinary habits. There is simply so much history wrapped up in food.
So never be one of those people who simply view it as fuel. It’s far more important. Food is a communication tool. Any culture’s special dish is their attempt to communicate what is special about them.
Food is how I discovered what makes Bulgaria special
A great example of culinary communication in action is my relationship with Bulgarian cuisine. My wife was born in Burgas, Bulgaria along the beautiful Black Sea coastline. During our multiple trips there together, I may not have spoken the language, but I ate the food.
Through the food I could develop a closer connection with my wife’s family, many of whom can’t speak English. Through the food I learned about Bulgarian traditions. I started to understand what Bulgarians enjoyed. I witnessed the Turkish, Russian, and Balkan influences (and learned how Bulgaria influenced many of them too).
I highlighted 7 of my favorite Bulgarian foods here.
I cannot imagine Buglaria without tsatsa (sprats) - those little fried fish - just as I cannot imagine the U.K. without fish and chips.
From land to sea, try it all
It makes sense that areas with big coastlines like the UK, Bulgaria, and Seattle all have classic fish dishes. Similarly, many states across the American south and midwest specialize in barbequeing meat. They become experts in preparing what’s available.
So my challenge to you, my dear reader, is this. Even if you do not usually eat the food. Take geoduck, for example. Even if the looks of it gross you out:
TRY IT.
You’re not required to like it. We all have unique preferences and palates.
But if you’re visiting a place in a respectful and open-minded manner, you owe it to that place to try their food. It developed there for a reason. It’s celebrated on purpose.
Food is simply one of, if not the best, way to connect with another culture. Limiting yourself to your comfort zone only does yourself a disservice.
The striking similarities between food and place are not by coincidence. They’re by design.
Indulge.
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