EATING COMPLEXITY
A Water Dragons Consulting Project
ABOUT ME
My least favorite topic.
I grew up in Baltimore County with little interest in the city and state around me. I couldn't wait to leave, an opportunity which the Army, higher education, and my career readily offered. Suffice to say, I didn't grow to appreciate the rich food culture until I left and matured a bit (actually, make that a lot).
After living two years in China, arguably the richest food culture in the world (I'll take all comers that want to debate me on that one), grad school in Philadelphia, and a year in Iraq, I became much more interested in not only the food I had come to love and crave, but the various worlds which created and consumed that food, not just for necessarily for sustanence but as a way of life.
From Beijing Duck in a hutong, Shrimp Etouffee on the bayou, Lamb Kebabs on the banks of Euphrates River, and Xiaolongbao on the Bund, were just the first steps on a journey that not only left my taste buds craving for more, but an intellectual deisre to know why - why did certain food styles flourish, why did certain food stuffs take while others did not, why do people eat the wy they do?
Having now returned home, I look at my old stomping grounds with a completely different perspective. You can read more about the origins of this project in that section, but suffice to say that this labor of love grew out of these sentiments.
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