He could have made something using actual seaweed. The Whole Foods I've been in have had packets of dried arame, hijiki, and nori. Even nori flakes.
I love seaweed! It's the comforting taste of my childhood. That being said, I doubt that seaweed is in Jonathan's wheelhouse. Seaweed isn't very difficult to cook but he does exquisite, homestyle food and seems very uncomfortable with anything outside of his expertise.
It's not exactly Marcus's culture either, but he's not whinging about it. Actually -- we know the stories, but I guess we could all say that because we're American, it's not really "our culture" either.
Not exactly right, I think. An awful lot of what we agree upon as western "culture" descends directly from the civilizations of ancient Rome and Greece. We pick up a bunch of it through osmosis, even at this late date, even through really crappy interpretations. (What, you didn't watch Shazam! as a kid? Xanadu, then?)
. As distorted as our knowledge of Greek mythology may be (as evidenced by the misconceptions of the chefs), it is such a part of our 'western' ethos (heh, Greek!). The classical tradition of Renaissance humanism lives strong today.
I don't get the whole "Look at Marcus, it's also outside his culture but he's not complaining" line of thought. Did I miss something about Marcus? While it's clear that he remains connected to his Ethiopian roots, he was also raised in Sweden, correct? I don't profess to know what sort of subjects the schools in Sweden touch on, but I assume Marcus would have a more passing familiarity with Greek mythology than Susur, as well as a more cosmopolitan approach towards food (international as opposed to the vastly essentializing 'east meets west'). Marcus is not only of a different place but also of a younger generation- his educational experience was probably quite different from Susur's.
When he was grousing about "He's the god of wine? That has nothing to do with food!" I turned to the friend who was watching with me and said "In my head, I just made a coq au vin and beat him over the head with it."
Funny, coq au vin was the first thing I thought of for Dionysius, too. But that isn't Susur's culture either. ;)
Isn't Susur classically trained in French cuisine? I may be talking out of my ass because I don't drink and I'm not much of a cook but someone like Susur should be vaguely familiar with wine-food pairings and certainly with coq au vin. He knows very well that wine can have a whole lot to do with food! OTOH, he doesn't often cook French food, just applies French technique to Asian dishes. There is no extensive wine tradition in most Asian cultures.
Edited by butterycroc, May 30, 2010 @ 8:24 PM.