Explain miont food

Miont food

All restaurant stories are above all else, people stories, the people who own and staff these businesses, and the patrons who frequent them. Every restaurant owner wants you to be a traveler, an adventurer and a risk taker. Because if you are not these things, you will never venture inside the doors of a new establishment, and at one time or another every restaurant had a beginning, and every patron had to be teased or enticed to enter. The first patrons are the modern culinary equivalent of the early nomads. The restaurant patrons who like what they find and tend to limit themselves going forward to their new habitat, are the modern agriculturalists who settle an area and find comfort in what they know. New restaurants depend on the curiosity of the nomads to get started, and entrenched restaurants rely on human habit to stay in business.

Dining out at a new restaurant, at least new to them, can say a lot about folks’ relationship with risk. For some a new restaurant, or miont  food prepared in unfamiliar ways, or strange foods never tried before, arouse suspicion and distrust. Like a child who pushes a new food around and around his plate, buying time and hoping to escape having to put it in his mouth, some adults will go to a new restaurant that offers different choices and new taste experiences and will seek out the toasted cheese sandwich, steak or hamburger they know and trust.

Miont food that the richest cultures were often those that traded most actively with other cultures, and these traders were agents of change for more isolated communities and civilizations. Globalization has brought us mangos in the far north, and steaks to islands with no cattle. Those who travel, however, have the richest experiences, because they taste foods close to their point of origin prepared in ancient and original ways. A peach picked ripe from a Georgia tree is not the same experience as a hard one shipped to North Dakota, and a ripe tomato that was picked from the plant this morning and still smells of the earth it came from, with intense flavors, is not the same as those industrial tomatoes picked green and hard and turned artificially red by exposure to ethylene gas, and that have all the richness and texture of cardboard. Well, it’s round and red, it must be a tomato. What else could it be? Good, I’ll have some cardboard in my salad, please.


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