By Wilf Swartz, CORU Research Associate
Japanese call it shun (旬), the seasonality of food. It refers to the time of year when a specific type of
food is at its peak, either in terms of harvest or flavour. It is not unique to Japanese culture, as The Byrds reminded us in the mid-1960s with their, now classic, rendition of “Turn! Turn! Turn! (to Everything There Is a Season).”
Unfortunately, at least in our modern culture, shun seems to apply to many kinds of food, but not to fish. Although we do enjoy various seasonal foods out of season, often the associations are still there. Strawberries bring to mind the early days of summer. Pumpkins, especially in pies – and sadly, Brussels sprouts – trigger the whisper of falling leaves, thoughts of turkey and Thanksgiving. Yes, turkey itself is seasonal, although in medieval times it might have been venison instead, roasted over a roaring fire on a cold winter’s night. And the list goes on, and on, and on, for all but seafood, or most seafood, which has somehow fallen through the cracks.
Comments are closed, but trackbacks and pingbacks are open.