Mardi Gras basics Part 2: Holy Trinity – Slashfood

20Feb07

Mardi Gras basics Part 2: Holy Trinity – Slashfood:
Most every country or region uses a trinity, or a basic mix of flavors (generally vegetable-based, spice-based, or a combination of the two) for a majority of their signature dishes which include soups, stews, sauces, or variations thereof.

That’s something I did not know, but is interesting. Is there some law of favors that causes trinities of flavors to emerge in different parts of the world or is it just coincidence that it’s three flavors.

Szechuan: ginger, green garlic, green peppers
Lebanese: garlic, lemon juice, olive oil
Italian 1: tomato, garlic, basil
Italian 2: olive oil, onion, garlic
France: onions, carrots, celery (Mirepoix)
Cajun/creole: onions, bell peppers, celery
Japanese: dasi, soy sauce, mirina

What would American be? I don’t know… ketchup, mustard and mayo?

Technorati Tags: food

Filed under: Health, Knowledge, Research   |  Leave a Comment