On Acceptance - From the Desk of Alicia Kennedy

Thinking through traveling via flavor.

On Acceptance Lectures On Acceptance Thinking through traveling via flavor. Feb 13, 2023 • 13 min read This is the third lecture in my Culinary Tourism class at Boston University’s masters of gastronomy program. I will be sharing these and reading suggestions throughout the semester, interspersed with my regular missives. Here are the first and second . While I was working on this lecture, I was marinating tofu in shio koji for dinner and heating up penne in marinara for lunch. There was a time when this would have been an unthinkable and very odd event: All in one day, Italian and Japanese fo

related reading

• On Culinary Tourismaliciakennedy.news
• On Place📍aliciakennedy.news
• Notes on “Taste” | Are.na Editorialare.na
• Let’s Call It Assimilation Food | TASTEtastecooking.com
• [Guest Post] On Food and Cooking at MIT, Paradiso | MIT Admissionsmitadmissions.org
• Travel Recommendations for Novelty-Seekers Like Me [Live Post]blog.aayushg.com
• On Selling a Lifestylealiciakennedy.news
• Alison Roman and the Exhausting Prevalence of Ethnic Erasure in Popular Food Culturepajiba.com
• How Cuisines Change | Northeast Larder - Fermentation & Regional Food Labnortheastlarder.com
• we are what we eatowenwang.com
• The End Of Elsewhere: The Endangered Species of the Global Citizensubstack.com
• The Recipe Commons - MOLD :: Designing the Future of Foodthisismold.com