We invite people with noteworthy ideas about food to blog on Culinate.
Everybody needs to be Jewish-mothered sometimes. I hate it when my boyfriend gets sick, but I love taking care of him. Maybe it’s unfeminist of me. I don’t want to have kids or ever get married, but the Jewish-mother gene is strong, and there is something in me that just wants to make you chicken soup.
And even though I’m creative and believe in cultural exploration and nontraditional personal fulfillment, chicken soup has to be made a certain way. I don’t want any parsley. Get out of here with that wild rice. Don’t even talk to me about bouillon. When it comes to chicken soup, I’m a traditionalist.
Continue reading Simplest cure »
The running joke about Jewish holidays is that some goy always asks, “What is this holiday about?” And the answer is always, “They tried to kill us, we won, let’s eat.”
It doesn’t matter what holiday it is. There’s usually some lurid twist that makes for good storytelling, but the general idea is almost always the same.
Continue reading Hamantaschen any day »
I’m having an incredibly conflicted moment. I know it’s no longer OK to admire "fusion cuisine" — it’s so 1990s, and the whole Asian-cultural-appropriation thing is so insensitive. Still, I happen really to like dishes made with ginger, sesame, and green onions, and I don’t feel a need for them to come from any one specific geographic source.
Quite the contrary, in fact. I think that white people who are obsessed with finding and replicating the most precise authentic traditions from other ethnicities are kind of pretentious. (They’re also ignoring the reality that cultures are fluid and dynamic, changing and appropriating one another all the time, and that’s a good thing.) I’m not saying I’m pro-exploitation or pro-boiling things down to the lowest common denominator. But I am pro-cultural evolution.
Continue reading A fusion slaw »
|Invited bloggers on the subject of food.|
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better