So yours truly got featured on an incredible blog by Anny Gaul, Kitchening Modernity in North Africa. The wonderful blog – which discusses class, globalization, and food habits in the middle class of the Arab world – wrote a very flattering and intellectually stimulating response piece to my earlier piece about qatayef and how we discuss the sweetness of Arab and Sephardi desserts. Gaul brought up some really incredible points in light of her own doctoral work – and cited the late, great Sidney Mintz in regards to how sugar itself became woven into domestic “normalcy” through empire, and Krishnendu Ray’s new book on how race and class mediate the hierarchy of tastes today.
Check out the post, but also read the entire blog. There are some really wonderful discussions about: how we gender or don’t gender domesticity; how coffee contributes to a culture of timekeeping; how people in Morocco, Egypt, and Lebanon actually perceive globalization and food tastes; and how food changes with class, wealth, and Westernization. Check it out!
The incredible Michael Twitty of Afroculinaria and “KosherSoul” fame recently posted what might be my favorite “fusion” recipe of 2016 – macaroni and cheese kugel. The recipe – which combines the African-American macaroni and cheese with the sweet flavors of an Ashkenazi noodle kugel – looks incredible, and despite the initial confusion (cinnamon and savory cheese?!?), very tasty. Twitty’s post is also worth a read for an important lesson on the origins of macaroni and cheese – as a dish made by black slaves for white tables, with a discussion of Thomas Jefferson’s slave cook James Hemings. Take a look (and make the recipe).
Michael Twitty’s encyclopedic historical cookbook of African-American Southern cuisine, The Cooking Gene, is coming out in November. You can pre-order it on HarperCollins’ website, linked below.
Finally – as I’ve promised back in April and on Flavors of Diaspora’s Facebook page, there will be a herring series! The next few posts will be about herring, particularly pickled and salted, which has played a major role in Ashkenazi Jewish cuisine for centuries. The posts will discuss memory and history, but also provide a few recipes with herring. Your humble author also loves pickled herring with a passion, and has written two pieces with herring themes, for New Voices Magazine and Roads and Kingdoms. Check them out: