Discovering a New World of Food:  Mark Miller

Today's American chefs are really a new generation. They're more highly educated. They care about the food. They do more Food itself can be a social bridge research about the food we eat and why we eat it. Mark Miller has designed his restaurants and the food they serve to show these concerns and thereby promote a better awareness of and respect for the food of other cultures.

Mark Miller with Luther Brown

"If someone comes to my restaurant and says for example, 'that was an incredible sauce', I might say 'its from Oaxaca', and they say 'I never had anything like that in Oaxaca', I'd say, you just didn't go to the right place. Maybe that person walks away from that with a different feeling about the Mexican culture, the complexity of that culture, the roots of that culture."

How can a style or "palate" cooking be defined? In the case of Southwestern cuisine it began the Southwestern palate with Native American culinary traditions. In the 16th century the influence of Spanish cooking-- stone fruits, olive oils and cooking techniques, began to infiltrate from early Hispanic population centers to the south in central Mexico. The trail led through Mexico where the third element of Southwestern cooking was acquired.

The Mercéd Market in Mexico City is a place where some of these traditions can still be seen The greatest food market in the world today. In Mark Miller's Indian Market Cookbook he describes the abundance, variety, flavors and aromas of traditional markets. Not only that, but you can eat while you're there!

The Japanese have forty-seven words for soft Asian culinary traditions have different perspectives on food texture.

and to the use of meats: Pork

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