This is a brief essay in the NYT by Samin Nosrat - a popular chef, writer, and teacher of cooking. She makes the distinction between recipes and context and how important each is to the other - it's not always only about the ingredients. Wine writing often makes a similar reference to how much better (different?) a wine tastes when enjoyed with friends, or at the winery, or when in a different locale from when tasted mid-winter at home.
I've posted it because she provides a long list of influential food writers that should/could be of interest to anyone on this board that is looking to enhance where they are now and are looking for different ways to proceed. I think summertime is an especially valuable opportunity due to the greater availability of sometimes hard to get items.
https://www.nytimes.com/2017/06/28/magazine/the-classic-cookbooks-that-shaped-my-career-as-a-chef-and-writer.html?mabReward=CTS2&recp=9&action=click&pgtype=Homepage%C2%AEion=CColumn&module=Recommendation&src=rechp&WT.nav=RecEngine&_r=0
