Isn't it neat to think of the floral aromatics (rose) in food in mid-eastern cuisine, which florals are very unusual in "western" cuisine? Right now, I can't think of any floral in western cuisine, except for the lavender in Herbs de Provence.
When i think of rose-scented food, i think of the Persian Empire, or the heydey of the Moghul Empire.... Pardon me, i'm waxing romantic. http://www.annonline.com/discover-ind...
Perhaps by eating the rose, they were ingesting some of the garden of "paradise," expecting some transport to another era or state of being. In essence, were they being "romantics" as well?http://en.wikipedia.org/wiki/Persian_...
Much of this post is from another thread, and was inspired by Buttertart's reminder to me of rose-scented kulfi.
What other florals are incorporated into foods? Why the East-West divide in the flavors and the degree of their incorporation into food?
Is there particular meaning or import in their usage?
What are your other thoughts?
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