Dubai chef advocates for hand-eating

(MENAFN) In various cultures around the world, eating with one's hands is a deeply ingrained tradition, seamlessly integrated into daily dining practices. Whether scooping up baba ganoush with a piece of pita bread or mixing rice and curry with fingers, this method of eating is second nature in many regions. The practice is not only common in the Middle East, India, Southeast Asia, and Africa, but it also spans beyond these areas, extending to cuisines in South America, Mexico, the UK, and the US. From South American barbecues to Mexican burritos and American cheeseburgers, the use of hands in eating is widespread and culturally significant.

Dr. Pamela Chrabieh, co-founder and managing director of Kulturnest in Lebanon, emphasizes the importance of this practice, noting that eating with hands carries traditional significance and fosters a deeper connection with the food and its preparation. This sentiment resonates across many cultures, particularly in Southwest Asia and North Africa, where the tactile engagement with food is a valued aspect of dining.

Chef Ross Shonhan from Dubai’s Mandarin Oriental Jumeira has embraced this traditional approach in his Hands On summer menu at the restaurant Netsu. This innovative menu, available until the end of August, is designed to enhance the dining experience by focusing on the connection between touch and taste. Shonhan's menu aims to celebrate and highlight the sensory benefits of eating with hands, reinforcing the idea that this practice can redefine and enrich the culinary experience. Through this approach, Shonhan not only honors cultural traditions but also offers a fresh perspective on how food can be enjoyed in a more immersive and personal way.

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