The pots and pans of childhood stir me.
You scribble on a piece of paper, pausing every two minutes to remember. Your memory isn’t what it used to be. But you try anyway.
My earliest memories of goulash are full of warm, satisfying sensations—soft, chewy egg noodles draped in thick brown gravy and big chunks of beef adorned with a few key ingredients like green pepper, onion, and paprika.
I receive a call from my mother. It is to tell me a recipe for tortang talong, which she learnt last night in a dream.
Rather than a distant past we can simply overcome or attempt to forget, our relationship to the historical atrocities of violent imperialism is difficult and clearly far from over, despite attempts to suggest otherwise.
Every year, while the people who crowd around the Christmas Eve table might change, the chili is always just as delicious, and just as cheap to make.
Dissecting the Heart of Mandu The Chinese, Mongolians, Japanese, and now the Americans and Europeans are in my food, but are the Turkic nomads there as well? Intriguing and exciting. A mandu (만두) is a Korean dumpling. A savory dumpling with a filling of meat. It’s usually boiled but it can also be steamed, pan-fried,…
I don’t look Chinese, I don’t speak the language besides a few words here and there, and I have never met any of my Chinese family besides my grandmother; put simply, I don’t have much Chinese cultural knowledge at all. And yet, my grandmother gave birth to my mother, and my mother gave birth to me.
Hello and welcome to the first edition of Comfort Foods! In the academic arena, Food Studies is an incredibly rich interdisciplinary field which looks to delineate much of the things we’d like to discuss here – predominantly, the relationship between food and culture – while grounding food in its social, political and even scientific context….