Have you neglected your cooking roots?

The other day it occured to me that ever since I've gotten into food - cooking, eating, ingredients, the whole shebang - I've mainly looked to other countries; whether it's Italy or India. My own "heritage", if you will, has been sadly neglected - since German food is heavy on the pork and the fats, that's not without reason. Then again, I think it's time for another or rather a new chance for dishes like traditional Sauerkraut.

With the food world being so global now and recipes from all over only being a mouse click away, is there anything you have so far neglected as part of your culinary tradition? Is there a reason for that, or is it simply that the grass is always more appetizing on the other side?


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