Passionately Curious: The delectable path of food writer, Richard Sterling
The award wining food and travel writer opens up about his love of culinary adventure.
By Aly Abaquin
Perhaps there is no perfect word nor phrase to describe oneself when he is fulfilling his dream or simply following his bliss. But wait have you heard of the phrase Passionately curious?
These words put together make an extremely powerful meaning.
Remember Albert Einstein uttered this “I have no special talents. I am only passionately curious." What does it mean? Einstein encouraged inquiry. "The important thing is not to stop questioning and curiosity has its own reason for existing”
Passionate Curiosity is one characteristic renowned food and travel writer, Richard Sterling possesses.
Sterling is a travel food, lifestyle journalist, the principal author of Lonely Planet's World Food Series.
His writing is provocative and testosterone-edged, but poignant and hilarious, and when asked where he gets his inspiration? Without a blink of an eye he said PASSIONATE CURIOSITY.
“Passionate curiosity about the world as I said I grew up in a rural place. A very good place to grow up,” But very narrow place not much range of experience and then I was sent to Asia and the world just opens up and so I always had a great curiosity on everything that I see, eat and drink.”
New York Times dubbed him the Indiana Jones of Gastronomy for his willingness to go anywhere and court any danger for the sake of a good meal. He has been honored by the James Beard Foundation for his food writing, and by the Lowell Thomas awards for his travel literature and has authored a dozen books and scores of magazine articles.
In this short interview, Richard Sterling takes us into the inner working of his heart, his soul and stomach.
He shares his most compelling stories from a lifetime of travel and adventure. Whether breaking bread with a murderer in Baja dessert or enjoying shipboard dalliance with a mysterious new acquaintance on the South China Sea. Sterling shares his most memorable adventures.
When asked to recount just one Sterling replies: I was in the Philippines a restaurant in Zambales province called Three Roses. I was excited to try this new culinary adventure and three Filipino friends took me there as their guest. I was excited until they've place the dish before me. It was a dog. All I could see was every dog I ever own seated in the table growling at me. It was quite a trauma. I finally ate it. It was delicious but the dogs are barking in my belly all night long.”
Sterling has a bevy of equally captivating tales. Some of which he chronicled in his book :
The Fire Never Dies:One Man's Raucous Romp Down the Road of Food.
He joined the Navy by the age of 19 and had not dropped the anchor since. Sterling is still sailing the horizon that keeps the flames of his soul alive. Passionate about food when he landed in South East Asia, he claims to have found in a "culinary Disneyland.” the writer immediately fell in love.
Aside from dog is there any food you won't eat despite having an iron stomach? “I don’t care for tofu, to my mind it is tasteless, odorless, colorless. I would rather eat spam a perfectly good food substitute.”
Then I concur food should be tasted and chewed so that every morsel and bite is an adventure to itself.
Amongst hearty laughter we chat like old friends. Both foodies, who love to travel & write, the conversation was smooth, light -at times endearing.
So I continued to pry. Having said that, i followed up the question quickly with
If you where a dish what will you be and why?
“I think I would be something spicy and a lot of sauce. Something like a Vietnamese Curry.” Indeed the guy has Gusto, Spunk and Spice. He is quite tall and debonair in stature and has many things to offer. Remember he is fueled with enormous amount of creativity and passion that commands attention.
Spurned by the idea that food makes strong bonds with family, history and culture. I asked him what his comfort food is?
His smile and twinkle in the eyes are reminiscent of that scene from the movie Ratatouille.
As always a true blue American he said “When I go the United States something I always want to have within a day or two of my arrival. I go to a Bar and grill a very simple place and have a cheese burger and a draft beer. Hopefully thankful Hank William Sr. is playing at the jukebox.”
I was also curious if this award winning travel journalist is a cook. Julia Child said be a fearless cook are you one aside being a fearless diner?
He confirmed that like Julia he never apologizes on the food he cooks
“Sometimes a dish that I create does not come quite the way it would. They do not know that. I prepare dinners and sometimes things not what you hope to be. I personally disappointed but served it forth….Enjoy!”
He continues to share with all the travels his biggest challenge on the road was loneliness.
“There is this profound loneliness if you’re a stranger in a strange land. All by yourself even though you’re having a lot of fun…. It’s fascinating to see new people and eat new food and experience the new country. Just can’t shake it off for the day. You have to work thru it. Alright I would be lonely in a day or two but shake if off and continue.”
His advise to aspiring travel writers like myself is: “If you want to be a good writer you must read great writers. Great writer will rub-off on you.”
You’ve gone around the world and become successful. Is there anything else that you would like to fulfill? “I want to do the same thing, continue exploring the world through my eyes, my mouth, heart, stomach and sharing it to others through my writing.”
Sterling is currently writing a new book about working and living in Vietnam. Inspired by Rudyard Kipling's "Mandalay" & Paul Theroux’s Great Railway Bazaar
His highest aspiration is that people will be inspired to eat adventurously and also feel inspired to travel through the pages of his books.
Like his adventures, Richard Sterling is heart-felt, sensitive, yet hard-edged and witty, creating a unique view of this man’s Passionate Curiosity: the very core of his being.
The article in its condensed version appeared in East West: Gastronome : Feb 2010
With the famous Richard Sterling.
Other books worth reading from Richard Sterling
Photos: courtesy of Mr. Richard Sterling
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