conclusion

 After I gathered all my ingredients and did as much "outside" or "primitive" cooking as was feasible and as as needed to immerse myself within the struggle, I finished the rest in my kitchen to finalize the two opposing meals; one representing the struggles and hardships of a tragic past (khichuri with fish curry) and one representing modern privilege/ease (lamb curry). 

By preparing a classic Bangladeshi dish the "old way", as in from scratch, by hand, and using available resources in times of hardship, I felt a stronger connection with those who originally made it under far more different circumstances. Spending half a day catching my n fish, cooking without modern tools, and measuring by feel, and picking my own rice and vegetables gave me a feeling of drudgery, patience, and carefulness that went into every move. It also taught me how convenience would at times rob food of its taste, and actually its significance.

As for the lamb curry, it was faster and tidier, but it lacked emotional weight. It was healthy and fulfilling, but it wasn't a tribute or a journey. It was that difference that answered my simple question: The actual process of cooking food in traditional methods offers a deeper, more empathetic understanding of the history, struggle, and meaning behind it.