Food is the best way to explore and learn about other cultures. Take risks and try something new with food. Love and make memories with food as well. When I travel, the smells, textures, and tastes of all the different foods that I experience stay with me.
Food is a means of expression. It is social,funny, and fun. You will always find some new flavor to experience, a new cuisine to sample, a new friend to cook for, and a new restaurant to toast to the high heavens.
Food is poetry. It is playful, assertive, sweet, and irreverent. It can make the worst day in the world all better. We use food as fuel, but it is so much better to see it as more than that.
Food is fun. It is fluid and keeps changing. It can spark an idea, a conversation, and a completely creative way to experience life.
Everyone enjoys food and relates to it on so many levels. Social justice, creativity, and matters of the intellect can all be related to food. There are those who even say that it is the stuff of life.
Most of all, I find food most unique because it can connect diverse people from all four corners of the planet. It lives in a place between past, present, and the future. Food is a way to escape from the humdrum of life and make it extraordinary–even for just one meal.
One of the most important Madeiran delicacies this Christmas season is their famous “Bolo de Mel” (Honey cake). It is made of sugar cane – cane honey, the rum and molasses. This is the oldest pastry in the island, due to the fact that it dates back to the times when Madeira was an important sugar cane producer in all of Europe. Another variation is called “Bolo de Mel Cana” or in English cane honey cake. Honey in Madeira is made from sugar cane.
Most common denominator in the food, cookies, jam, drinks, etc. in Madeira is sugarcane. Amazing and very impressive how they make creative use of sugarcane. The last time I munched on fresh sugarcane was when I was in elementary in Masbate. In Madeira, whenever you buy fresh juice you can ask for a small piece of sugarcane to munch on.
© Moira G. Gallaga