Food Values In Alice Waters The Art Of Simple
It comes to my understanding that the authors: Alice Waters, Elisabeth Lambert Ortiz, Judy Walker, and co-editor Marcelle Bienvenue agree with the declarations, “food is culture” and “food is life” (Bienvenue and Walker 10).” Food is life”, means that a person’s family, and their precious moments are mostly surrounded by a great meal. Additionally, “food is culture’’, can be explain as a meal being represented as the most important aspect of country’s or city’s culture. The reason the authors agree with these important statements, is associated to their food values. They all share similar food values. Although these two quotations are simple and short, they are worth a thousand words. In the circumstance of the author of The Art of Simple
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The answer is through cause and effect Starting with the background, all three authors share a background, which led them to their passion for food. Back when Alice Waters was "young and naïve” (Waters et al. 3), she started searching for “good tasting food to cook” (Waters et al. 3). It is obvious that Alice Walters’s food values are not the same as a typical American chef’s food values. Many American chefs do not focus on the ingredients, as Alice Waters does. Her time in France made her appreciate more the ingredients provided in a plate, just like more French chefs do. Another important aspect of Alice Walters’s background was the connection between her cooking and her personality. While buying food ingredients for her restaurant, Alice Waters enjoyed “meeting farmers, and learning from them” (Waters et al. 4). Not many cookers enjoy socializing and learning from their suppliers, as Alice Waters does. Her experience in French cuisine, and her love for cooking-and meeting people helped Alice Waters find her food values. Therefore, her background gave her the opportunity to discover her food values, which are the fresh ingredients. She discovered that cooking with the best ingredients will be astonishing, because “it tastes like what it is” (Waters et al.
The answer is through cause and effect Starting with the background, all three authors share a background, which led them to their passion for food. Back when Alice Waters was "young and naïve” (Waters et al. 3), she started searching for “good tasting food to cook” (Waters et al. 3). It is obvious that Alice Walters’s food values are not the same as a typical American chef’s food values. Many American chefs do not focus on the ingredients, as Alice Waters does. Her time in France made her appreciate more the ingredients provided in a plate, just like more French chefs do. Another important aspect of Alice Walters’s background was the connection between her cooking and her personality. While buying food ingredients for her restaurant, Alice Waters enjoyed “meeting farmers, and learning from them” (Waters et al. 4). Not many cookers enjoy socializing and learning from their suppliers, as Alice Waters does. Her experience in French cuisine, and her love for cooking-and meeting people helped Alice Waters find her food values. Therefore, her background gave her the opportunity to discover her food values, which are the fresh ingredients. She discovered that cooking with the best ingredients will be astonishing, because “it tastes like what it is” (Waters et al.