Provenance (from the French provenir, “to come from”), is the chronology of the ownership, custody or location of an object. – Wiki
We live in a time where being a great cook is simply not enough. Our clientele has become more knowledgeable and is always thirsting for more. We demand to know the provenance of our food. Its origin story. We crave the connection to the land and water from where we came. My favorite author, Antoine de Saint Exupery once wrote: “The joy of living, I say, was summed up for me in the remembered sensation of that burning and aromatic swallow, that mixture of milk and coffee and bread by which men hold communion with tranquil pastures, exotic plantations, and golden harvests, communion with earth.” These stories breathe life into our existence and onto our plates. They nourish our wild souls. Edward Abbey said “We need wilderness whether or not we ever set foot in it.” It is a bridge to our wild ancestral past. The more advanced we get, the further from our origins we walk. Having this provenance, this golden communion, provides meaning and soul to our citified life. We may never walk in the woods picking wild boletes (cepes, porcinis) but we can enjoy them and reconnect to ourselves.