A Quote by Simon Schama
I used to have a monthly cookery column, and am a big cook, so that whole sense of connecting what one does with food to one's cultural identity has always been fascinating to me.
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I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not?
I'm a big foodie but not much of a cook. I can cook desi stuff like dal, rice and chicken. I learnt to cook a little bit when I was in college and I used to cook for my friends. I'm not picky about food and eat all types of food, the type of cuisine doesn't matter as long as the food tastes good.
It's something I've enjoyed since being a kid, the fantasy of it, the imagining I'm someone other than who I am. I've always felt claustrophobic in one sense of identity. If anything, I've had to work to develop a sense of my own identity. I used to really hate it when people defined me.
Cookery is the art of preparing food for the nourishment of the body. Prehistoric man may have lived on uncooked foods, but there are no savage races today who do not practice cookery in some way, however crude. Progress in civilization has been accompanied by progress in cookery.
While I felt very much a Southerner as a child, being Jewish gave me an outsider's perspective. People look at region in a variety of ways, and I always paid attention to food. Food rises above other things for me. From a young age, I saw food as a barometer of cultural identity, and I was fascinated by how people defined themselves through their food traditions.
The identity of just one thing, the "clash of civilization" view that you're a Muslim or a Hindu or a Buddhist or a Christian, I think that's such a limited way of seeing humanity, and schools have the opportunity to bring out the fact that we have hundreds of identities. We have our national identity. We have our cultural identity, linguistic identity, religious identity. Yes, cultural identity, professional identity, all kinds of ways.
If we're eating industrially, if we're letting large corporations, fast food chains, cook our food, we're going to have a huge, industrialized, monoculture agriculture because big likes to buy from big. So I realized, wow, how we cook or whether we cook has a huge bearing on what kind of agriculture we're going to have.
I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!
Work has been the central column for most of my life; it has always been my identity.
I think I started writing about identity, and I used to believe that identity is the story. But now I'm not so much subscribed to that. I mean, with 'Mr. Fox,' it has a feminist agenda as well. And so, as I sort of been away from writing about identity, I still feel that kind of tug of roots and, you know, cultural background.
With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
I'm always up for music shows such as Jools Holland, but news more than anything, particularly Newsnight. And cookery: Hugh Fearnley-Whittingstall, Rick Stein - it's down to him that I cook fish so much - and the great food alchemist Heston Blumenthal.
My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.
My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.
I've always been interested in how fast-moving our identity is and that I've never been able to pin down who I truly am. That inspires me to write, because I feel like that cements me a bit, in that I find my identity in being an artist.
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