Lorighittas are a type of pasta made in one small village, Morgongiori, on a side of a mountain on the east of Sardinia. Only the women of this village, and only some of them, know how to make lorighittas. A lorighitta is effectively a woven pasta made from a dough of semolina and water. Each…
Make the water rearrange its insides,
shift shape as it is told,
drip drip vinegar,
sour the water to not let things stick.
The unconsidered diaries of family life fall open at once favourite recipes,
bittersweet imprints on the page of stained, smeared, sticky memories.
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….