Wednesday, 5 June 2013

What Can A Cookbook Teach Us About Globalisation?

One of the main problems in globalisation is developing a global structure that promotes innovation.

Most companies that globalise transplant methods and styles to other cultures and create a parent-child relationship with subsidiaries. Corporate leaders find it difficult to create meta-structures that include different ways of doing things and often replace local systems with their own way.

This cookbook shows how creativity and innovation-- the foundations of doshebu-- can be used to create a global mindset. It pulls together different national cuisines and presents them in a structure that represents globalisation.

Is This Just a Scot Doing it the Scottish Way?

Most Scots wouldn't recognise the dishes included in this book as originating from Scotland. There are dishes that are based in the cuisines of the US, Mexico, France, Japan and Greece.

My book honors the identity of the individual dishes, but globalises the experience.

Chili is one of those dishes that is adopted by cultures as their own. It is a provocative dish. The Mexicans reject it as an abomination to their cuisine and the Texans recognize it as a symbol of their state, a Bowl o' Red. I think of my Turkey Chili as my version of this great dish and not a copy or change to a national cuisine.

If I had created a cookbook that represented my travels, the contents would be traditional dishes made authentically. Thinking globally about taste lets you use different aspects of cuisines to develop new ideas. I like Mexican enchiladas done the traditional way, but I also appreciate a Buree Blanc sauce and the enchilada recipe in the book combines these two styles to create a new way of enjoying the dish.

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