For over 30 years I have been keeping a journal of extraordinary gourmet and culinary adventures around the world - experiences that taught me more about quality of life than any school ever could. An invitation to a private lunch at Drei Könige in Basel as a young musician on tour opened a magic door into a realm I have never left. For the most part, however, they are unpresumptuous but sensuous encounters that have nothing to do with elitism, and though some happened in castles and on the island homes of Italian nobility, many were in humble homes and unassuming holes in the wall.
And always, they were not only about the food, but mostly about atmosphere, people, warmth, character and humanity.
These journals contain records of journeys across the U.S., Central America, Europe, Scandinavia, Russia and Asia, with notes on the meals and notes on the hours spent recreating them.
The Gourmet Paradigm is not just another cookbook or food book, but a treatise on a certain sensibility… a mindset.
It starts with discipline and ends with humility.
It is about living a gourmet life and that - more than anything - is an attitude.
- jd hixson
And always, they were not only about the food, but mostly about atmosphere, people, warmth, character and humanity.
These journals contain records of journeys across the U.S., Central America, Europe, Scandinavia, Russia and Asia, with notes on the meals and notes on the hours spent recreating them.
The Gourmet Paradigm is not just another cookbook or food book, but a treatise on a certain sensibility… a mindset.
It starts with discipline and ends with humility.
It is about living a gourmet life and that - more than anything - is an attitude.
- jd hixson