For someone who loves eating, thinking about, and talking about food as much as I do, I’m admittedly not much of a cook. I’m not terrible per se. I’ve never set anything on fire and my meals turn out at least mostly edible. But I certainly don’t possess a natural skill for it. It’s not … Continue reading Tortilla de Patatas
What do you think about when you lie awake during sleepless nights? If you're me, you think about cheese pirates. For some reason I couldn't get this story out of my head last night. I remember reading about it a few months ago. The EU is cracking down on Mexican-made Manchego cheese, insisting that in … Continue reading Cheese Pirates!
One afternoon during my first month in Madrid, I was walking through my new neighborhood with my laptop in search of a café where I could get cozy, caffeinate, and bust out some work. I had a spot in mind, a café on the corner of the next street over from my apartment that seemed … Continue reading Individualism, Work-Life Balance, and Coffee Culture in Madrid
In honor of International Women's Day, the school where I work put on a brief presentation in the library to discuss issues like gender inequality, violence against women, and discrimination in the workplace. I read an excerpt from Chimamanda Ngozi Adichie's essay "We Should All Be Feminists," which was chosen by one of the students … Continue reading On Sugar and Spice and Everything Nice
I had barely set my bags down in my first apartment in Madrid before packing up and boarding a plane to Bulgaria. I was visiting my friend Helena, who is on her second year of teaching English on a Fulbright fellowship. I knew very little about the country apart from what she’d told me. I … Continue reading On Bulgaria, Communism, and the Making of a National Cuisine
What do tamales and groundhogs have in common? In early February, locals and tourists alike gather in Coyoacan, Mexico City for the Fiesta del Tamal (Surprise! The singular version of tamales is tamal, not tamale). Street vendors sell tamales of endless variation representing the vast regional interpretations of the dish. They can be filled with … Continue reading On Celebrating Tamales
Spoiler alert: I'm a libra. I’m always happiest and healthiest when I’m eating food that I enjoy. Sounds simple enough. But this pleasure is derived from many different things apart from the food itself, which can make things more complicated. For example, I love eating food that I’ve made myself, that taught me a new … Continue reading On Balance
Whenever I dunk a cracker into a creamy chunk of Brillat-Savarin (the cheese, not the long-decayed corpse of the cheese's namesake, French author Anthelme Brillat-Savarin) I think of the phrase “you are what you eat." Brillat-Savarin's famous words distill in artful simplicity the complicated nature of what food studies scholars spend their lives trying to … Continue reading Dandelion Greens