Brock { Abroad }

I was raised by a world-renowned chef.

Growing up, my fondest memories are the ones I made with my mother in the kitchen sampling her latest creations. Culinary artistry is one of the most ancient forms of self-expression. It is an art form that brings people together in a way no other art can. The Pasta Project is simple. In every country that I visit, I take a simple recipe and watch something standard lose its static based on the region I am in and the preferences and suggestions of the people who take part in the meal. The recipe is made up of five very basic ingredients listed below in no particular order:

Cheese

Cream

Garlic

Pasta

Salt/Pepper (optional)

Butter

One of the many details I will digest in this project begins with the market, as well as the method of arrival to the destination. I believe in buying local ingredients as much as possible. This is not only for the ethical reasons attached with creating a sustainable local community, but I also believe it adds more of a local flavor of the region to the dish. I will also explore the prices of each ingredient, as well as the cost of a local loaf of bread and liter of milk. Furthermore, I will note any substitutions or additions to the list of ingredients, if any. Next, I will document the kitchen by describing its layout, appliances, etc. I will describe the host as well as how I came to know him/her and how involved they chose to be in the project. As the dinner draws closer, I will note the amount of people attending the experimental event as well as their ages and nationalities. When the table is set, I will describe the setting and the event of setting said table. Perhaps there were appetizers involved in some way, an offering was brought, or a pre-dinner drink was consumed. As the dinner begins, I may note if there was any blessing involved. As the dinner ensues, an interesting conversation may also be elaborated on.

As I prepare the meal, I will note the amount of time it took to prepare and whether I was offered a hand in the preparation. I will serve the food and will give each guest the same amount my mother would give me for dinner for an average evening meal. This could be considered an “American portion,” however every mother is different, I suppose. Mine is exceptionally generous when serving food. When the dinner ends, I will note how many people finish and the duration of the dinner. If there is a dessert, which I will also note, the dinner is considered officially over when the dessert is finished. Otherwise, it will be when the people leave the table.

I’m creating this project as a way to express my belief that although the menu will in fact morph, the general concept will not. Rather than ignore the differences, this gourmet gorge of global goodwill is meant to celebrate these differences and recognize the beauty that comes with change, but also note the even more beautiful realization that some things really don’t change as much as we make them out to. Great food will be gobbled and sensational stories shared by people taking part in the Pasta Project!  Stay tuned in the new year for the inauguration of the first of my many ‘people projects’ I will begin to present in the months to come along with my running blog on my progressive pilgrimage as a global citizen.

Related posts:

1. Pasta{project}: Girona, Spain
2. Presenting: the Pilgrim{project}!
3. Roman Holiday
4. World Cafe!