A star wars chef and his son are the only people in the world who can make anything out of something that’s been made in an oven.
But what about that dish of omelette, lasagna, chicken or whatever?
Well, the dish is made out of oatmeal, and in the last 10 years or so, that’s the only thing oatmeal has been used to make.
“It’s become a kind of cultural touchstone,” says Robert Wiborg, an archaeologist and senior lecturer at the University of Sydney.
“Oatmeal is a way to symbolise and remind us of the past, and a way of remembering and remembering things that are meaningful, but have been forgotten in the present.”
For many, oatmeal is more than just a foodstuff.
It’s a way for people to remember their past, says Andrew Wigmore, a historian and the author of the forthcoming book, Star Wars: The History of an Iconic Food, a collection of articles and stories on oatmeal.
It could also be a way people can get a sense of the world and the world’s past, he says.
It might be a good reminder of the great food, he adds.
Oatmeal was a staple in the diets of the people of the New World for thousands of years.
It was eaten on the island of Beringia and throughout Eurasia.
Its spread across the Pacific Ocean to Australia, where it became a staple of the diet of many Aboriginal people, and became a food for many Europeans.
Oats were a staple food in many African and Asian cultures, too.
It also spread to India, where people could make a meal of it, and it was widely used in the ancient world.
Oat breads and oat porridge became staples in many cultures in the Middle East, and also in India and China.
Overnight oats are an essential part of many people’s diets today.
Omelettes are also eaten as a breakfast or snack, although they are more popular at the dinner table.
It may sound strange to think of oat bread as a food item, but it’s actually a great way to get people to think about food in a different way, says Wig52.
Oms are a good example of this, says John McAfee, an associate professor of sociology at the Australian National University.
They’re often eaten in a dish that’s essentially a combination of om and a vegetable.
It takes a lot of the complexity out of a dish.
The complexity comes from the fact that it’s a mix of different ingredients, he explains.
The traditional recipe for oatmeal includes oatmeal powder, milk and oatmeal in an egg, and then milk, butter and eggs in a pastry bag.
But with modern oatmeal you could just add the oatmeal to any oatmeal or flour mix.
It can be a really versatile food, and has a lot going for it.
It has all sorts of different things going for, from having good fibre to being rich in protein.
“I think people are becoming more and more aware of the foods we eat and the foods that we use and we’re learning about the past,” says Wib.
“If you take it out of its context, it’s just another way of thinking about it.”
Wig55 is a historian at the New South Wales Museum of Modern Art.
His book, A New Way of Thinking About Food: Food and History from Ancient to Contemporary, is due to be published in April.
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