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How sad I was to see the criticisms of Ethipoian food, given that the nature of the cooking board is the exaltation of all the bounty the earth provides us. How unfortunate to hear "Oh, it's mush- it's tasteless"- type comments. I have had Ethiopian food on three continents now (Atlanta, London and Tokyo) and guess what- just as is the case with Mexican, Japanese, Chinese, French and any other cuisine it's the restaurant, and at least some knowledge on the part of the customer, that determines the quality of the food and experience. It's safe to say that I like good Ethiopian as much as any dish. Good food is good food, period.

I've found Ethiopian food to be exciting, delicious and interesting. And as for Ethiopian wine- while quite different from what I'm use to, it certainly was pleasant and produced quite a "giggle factor".

Sorry to sound so cheesed off, but living here in Tokyo, I get my share of "Oh, an American. You must miss hambugers, french fries and the like" all too often. It is a terrible shame to hear such comments, as they reflect a sort of culinary prejudice I find most disappointing; there are so very opportunities to savor the magic of international cuisine if one only takes the time to learn, and to search out the best.

Whose wife made a most excellent Japanese-style curry this evening- Yum!
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