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Continuity and Tradition in Foodways

By the time Pablo Picasso was in his nineties he was able to dash off pen and ink drawings and produce large canvases without the careful thought of a young artist starting out. So it is with traditional culinary artists- cooks who have been spinning off strudels, fruit leathers, pot pies, biscuits, and even fish stews their whole life through. By the time a cook reaches fifty, sixty or seventy he or she is no longer bound by exact measurements and feels comfortable about adding merely a handful of this or a dash of that. Similarly, instinct tells the cook that the feel of the dough is just right. Consequently, rather than reading written ...

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