Let’s Call It Assimilation Food | TASTE
Cold cuts on jasmine rice? Hmong sausage meatballs? Berbere bolognese? When immigrants begin to adapt to their surroundings, a whole new cuisine is formed.
go June 26, 2017 Let’s Call It Assimilation Food By: Soleil Ho Illustration: Simone Noronha What happens when immigrants have to adapt to cooking in a new home? A new cuisine, forged from sensory memories and new ingredients. Watching The Motel , a 2005 indie film about a Chinese-American family who own a motel in the middle of nowhere, was a revelation to me. I’ll always come back to the scene in which the mom, as a special dinnertime treat, buys McDonald’s for her family. She carefully unwraps the burgers and cuts them in half, placing each half on top of a bowl of white rice. I have never f
Explore this link on the map →saved by
related reading
- The Recipe Commons - MOLD :: Designing the Future of Foodthisismold.com
- A Look Into What Sustains the Multiverse of Michelle Zauner - lifeandthymelifeandthyme.com
- Crying in H Mart | The New Yorkernewyorker.com
- The Unlikely Rise of the French Tacos | The New Yorkernewyorker.com
- [Guest Post] On Food and Cooking at MIT, Paradiso | MIT Admissionsmitadmissions.org
- The Chinese origins of Sāmoa’s most popular dish, chop suey | The Spinoffthespinoff.co.nz
- How Recipes Became ‘Garlicky,’ ‘Lemony,’ and ‘Brothy’ | Eatereater.com
- The Origins of Fake Meat Are Rooted in Chinese Cookingvice.com
- The Limits of the Lunchbox Moment | Eatereater.com
- The Language of Food: Ketchuplanguageoffood.blogspot.com
- ‘Nourishing and polarising’: Thanh Truong’s recipes for bitter melon | Food | The Guardiantheguardian.com
- The Latest Restaurant Trend: Chaos Cooking | Eatereater.com