Photo Journal of the Inside of My Apartment (A Quarantine Special)

Introduction I often think about the many ways my identity (specifically in terms of race, class, and gender) informs my interest in food. Recently, I’ve begun considering how the food a person eats is not unidirectionally shaped by their identity. Rather, the stream flows both ways; on the one hand, our identity influences our food … Continue reading Photo Journal of the Inside of My Apartment (A Quarantine Special)

Family, Tradition, and Modena’s Black Gold: Everything You Didn’t Know You Wanted to Know About Balsamic Vinegar

A long, narrow driveway leads straight into fields of freshly tilled soil. At the end, there's an enormous lemon-yellow house with green trim. Two giant, all-white sheepdogs fall over themselves to greet you. There's a friendly donkey named Lola who roams around the backyard garden full of flowers, a fountain with goldfish, and fruit trees … Continue reading Family, Tradition, and Modena’s Black Gold: Everything You Didn’t Know You Wanted to Know About Balsamic Vinegar

Hecho en Venezuela: Storytelling with Chef Valentín

“He loves talking to people about his food,” another MFR volunteer told me as I arrived to Saturday’s brunch event at Restaurante Elektra. “He has a story for every different type of arepa.” Chef José Valentín was standing behind the buffet table on Elektra’s shady terrace, serving a wide variety of his favorite dishes: a … Continue reading Hecho en Venezuela: Storytelling with Chef Valentín

Representation, Integration, Kebabization: Unpacking Europe’s “Favourite Drunk Food”

Representation As an American newly living in Europe, there was nothing more enchanting to me during my first few months in Spain than doner kebab (this might be a slight exaggeration but not really). I’d seen these little shops all over the place while traveling throughout Spain, Bulgaria, and Ireland and found the sheer number … Continue reading Representation, Integration, Kebabization: Unpacking Europe’s “Favourite Drunk Food”