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The Great State Project

This marks the beginning of a new project for Abbott & West. I (Nora) have decided to embark on a cross-country road trip of sorts called THE GREAT STATE PROJECT! A little while ago I got to thinking about the fact that the U.S. is such a diverse place, full of so many different cuisines, cultures, and people. Our states are so varied in their genetic makeup, they are practically different countries. In many ways, our neighbor to the South, Mexico, holds the same diversity of culture, language, and cuisine. The 31 federated states are just as different and exciting as those of it’s neighbor up North, but until I became enamored with the culture of Mexico, I ignorantly had no idea that the country was broken up into different states, let alone their varied character. And why is it that America gets to lay claim to being called the United States, when Mexico is also a country of United States on the exact same continent? So, with that in mind, I decided I had to explore each country, one state at a time.

And the best way I know how to learn about a place, of course, is through it’s food. Thus, for THE GREAT STATE PROJECT I will select every month one state in the U.S. and one state in Mexico, pick a traditional dish from that area, and make a little video about it. In these videos you will find little tidbits about the history/background of different ingredients, why this dish is important, and a recipe to try it at home.

This project will attempt to connect the idea that North American states in the U.S. and Mexico are complex and unique. I will write about borderlands, I will write about regions, I will write about ingredients, influences, colonizers, the environment, the harvest, the soil, and the connection of food and culture.

 

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