A food culture is not something that gets sold to people. It arises out of a place, a soil, a climate, a history, a temperament, a collective sense of belonging … At its heart, a genuine food culture is an affinity between people and the land that feeds them. Step one, probably, is to live on the land that feeds them, or at least on the same continent, ideally the same region. Step two is to be able to countenance the ideas of “food” and “dirt” in the same sentence, and three is to start poking into one’s supply chain to learn where things are coming from.
- Barbara Kingsolver, Animal, Vegetable, Miracle: A Year of Food Life