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+7 +1
Eating for Peace
How cuisine bridges cultures. By Matthew Sedacca.
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+26 +1
How Pumpkin Pie Sparked a 19th-Century Culture War
American politicians in the South blamed Thanksgiving for spreading Yankee values. By Ariel Knoebel.
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+17 +1
How British colonialism ruined a perfect cup of tea
On the colonial colouring of the culinary calamity the British call a cup of tea. By Hamid Dabashi.
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+17 +1
Cooking in the American south
Two new books tackle race and American history around the table.
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+17 +1
Why does sugar in cornbread divide races in the South?
So many Southern food traditions are shared by both races. Most Southerners, black and white, revere fried chicken, pursue pork barbecue and exult their grandmothers’ garden vegetables. Why is there such a fundamental difference in cornbread? By Kathleen Purvis. (Mar. 29, 2016)
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+18 +1
Hot, Sticky and Sweet
We aren’t necessarily what we eat. But what we eat often inadvertently explains what we want to be. Who knew you could learn so much about Southern identity by thinking really hard about doughnuts? By Keaton Lamle.
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+15 +1
Much of the Cuisine We Now Know, and Think of as Ours, Came to Us by War
The long and winding road that brought “local” dishes to our plates. By Victoria Pope.
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+30 +1
The Ugandan Dictator and the Louisiana Crayfish
The surprising story of how Gulf Coast crustaceans and South Asian spices birthed a tasty new cuisine—and an economic success—along a lake in the heart of Africa. By Trina Moyles. (Apr. 28, 2016)
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+20 +1
The Old West’s Muslim Tamale King
How a South Asian immigrant became a Wyoming fast-food legend and received American citizenship—twice. By Kathryn Schulz.
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+21 +1
The History of Pho
Pho is more than soup. By Andrea Nguyen. (May 24, ’16)
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+4 +1
The Daniel Boulud Course on Food and Life
GQ’s veggie-averse Style Guy goes to cooking school with legendary French chef Daniel Boulud. By Mark Anthony Green.
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+31 +1
The Testosterone Takeover of Southern Food Writing
“Men are the new carpetbaggers of Southern food writing.” By Kathleen Purvis.
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+15 +1
Why we should add cuisine to the cultural canon
Can the world’s culinary masterpieces be restored by rescuing the lost ingredients and flavours that inspired them? By Jill Neimark.
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