In 1922, two college classmates in Detroit — a Korean immigrant named Ilhan New and an American named Wally Smith — founded La Choy, a company that mass-produced Chinese food products. One hundred years later, to Chinese Americans the brand is “synonymous with cultural inauthenticity, even appropriation.” But, as Cathy Erway explores for Taste, the […]
cuisine
Posted inCulture, Food, Nonfiction, Reading List, Writing
Five #Foodreads We Recommend This Week
Notable and varied reads on ethical eating, food delivery, food writing, a tense friendship between chefs, and making broth.
Posted inEditor's Pick
Welcome to Invasivorism, the Boldest Solution to Ethical Eating Yet
“Turning invasive species into gourmet meals could blunt environmental and economic costs across the US. But can Americans stomach them? Chefs and biologists are taking a gamble.”
Posted inEditor's Pick
A Seat at the Table
In this interview, food writer Bettina Makalintal reflects on finding her voice, the trendification of ube, and why she’d rather not refer to Filipino cuisine — or any cuisine — as “the next big thing.”
Posted inNonfiction, Profiles & Interviews, Story
The Taste of Emotion: A Conversation with Dominique Crenn
The poetry of cooking, the power of memory, and rejecting limits for women in the male-dominated culinary industry.
Posted inNonfiction, Quotes
In Iran, Dizi Is More Than a Dish
The story behind an Iranian stew called ‘dizi.’
Posted inNonfiction, Quotes
Cultural Heritage and the Family Dinner Table
What is lost when families are not involved in selecting the dishes they cook? For one thing, it means that they are not sharing food drawn from their own store of recipes, their heritage, or even regional specialties. I was born to an Indian father and a Chinese mother, but spent my childhood around the […]
Posted inNonfiction, Quotes, Uncategorized
An Abstract Symphony of Flavors
As much as [Hervé] This has spent his career chiselling deductions down to the molecular bone of physical chemistry, he is still entranced by the art involved in making something delicious. He talked volumes, veering between the intricacies of the chemistry of emulsions and the delights of a meal prepared with care and served with […]