To say that I’ve never been much of a traveler is an understatement. I haven’t left Michigan’s lower peninsula in almost 15 years, I haven’t taken a proper vacation in 10, or even a very long drive just to visit a friend for nearly as long. It’s not that I’m opposed to travel in theory. But I can usually find an excuse to stay home and use it.
Maybe someday.
I do hope to see more of the United States when personal responsibilities don’t have me so tied down. But in our post-COVID reality, world travel seems extremely unlikely. And to be honest I’m still not sure I’d go. Books, however, provide a great window into places I’ll never see for myself. It’s one of the reasons why I love spy stories, since they usually take place in exotic places.
It’s also why I like cookbooks.
Last summer The Splendid Table interviewed Sarit Packer and Itamar Srulovich, authors of Chasing Smoke: Cooking Over Fire. The husband and wife restaurateurs grew up in the Levant, built their careers in England, and took a trip home to explore the food of their homeland. Itamar wanted to start a new restaurant focused on grilled foods, and while that’s interesting to me I was more intrigued by their experience.
I had to see this book.
Since cookbooks are very expensive, even as ebooks, I asked my local library to get me a copy. It’s so new that no one in the interlibrary loan system had it yet, so my branch offered to buy it for their collection. I can’t imagine that anyone else around here is interested in Middleeastern cuisine. It’s likely that I’m the only one in town who will ever open it. But I’m thankful.
The book is wonderful.
It took months for the book to arrive and grilling season here is over. I won’t be trying any of the recipes anytime soon, I’m afraid, but that’s okay. Between those are pictures and essays from Packer and Srulovich’s trip. I’m not sure, but I think it’s a taste (if you’ll pardon the pun) of what Heaven and The New Earth will look like.
But Eternity will be even better.
The authors explored the local markets and eateries, sampling some of the best home cooked and ancient dishes in the world. They met interesting people and saw things that have existed for thousands of years, yet most of us will never lay eyes on outside of a picture. The information on food is the reason for the book, of course. When we think about it, though, food is the reason for many things and the way we share our culture.
I don’t know why Mediterranean food calls to me or why I love the flavors so much. And if that’s the only way I get a taste of the region, that’s fine. Because it’s delicious.