In his bestselling book and foodie bible Kitchen Confidential,Anthony Bourdain asked his fellow chefs what they would eat as their last dinner. In their answers, there was no trace of luxury foods or super-expensive ingredients: most of the chefs questioned said that they’d choose simple, popular foods as their last meal.
«Fish and chips with a cold beer!», said one. Or «Jimmy’s sandwich from the bar downstairs», or else «Tapas, just like my grandfather used to make them!» And this should come as no surprise: dishes like pizza, kebabs, a package of fish and chips or even a simple sandwich have reached an almost iconic status. These are dishes we could define as “glocal” because, while they might have their origins in a specific territory with which they still maintain a strong tie, they have now become part of the world’s global menu. Perfect examples of low-cost, nourishing, flavourful street food, these dishes can also be transformed into refined and expensive dishes when interpreted by creative and talented chefs.