Rejecting Our Colonizers Through Food, History, and Sustainability

Humanity’s relationship to food is evolving consistently. We build on our forefather’s creations and fuse cultural dishes to make worlds of our own. From savory to sweet, umami to bitter and everything in-between, it is unsurprising that we are enamored by our meals. Food has the ability to outline stories, habits and relationships, and like many foodies out there, I became enamored by the stories told on Chef’s Table. I have learned about different facets of empathy, sustainability and dedication by listening to these chefs speak on their truth beyond the chopping block. CHEF’S TABLE – BBQ, VOLUME 1 – ROSALIA CHAY CHUC in episode 4 of CHEF’S TABLE – BBQ. CR. Courtesy of Netflix/NETFLIX © 2020 Ecosystems on a Plate We can learn a lot about love through cultivating ingredients, how we take care of our environment, and focusing on ingredients local to the season’s harvest. One of my favorite episodes that showcases this is Season 3 with Peruvian chef Virgilio Martínez Véliz. His craft is focused on exploring ecosystems as an outline for plating and showcasing our environment in different courses. From the high latitudes in the mountains to the depths of below sea level, he showcases how the earth can provide different cuisines based on your location. There is a reason why certain foods taste better from different countries. The soil, sun exposure, the weather patterns, even the types of insects can affect how certain foods grow, and that isn’t even the end of it. This made me r…