The Cooking Gene

27 02 2019

I read this book recently, so I will just jot down some thoughts here. In general, reading books like this remind me of how shallow my roots are in this country. Mexican cuisine tends to be celebrated (even if in a bastardized form), while “soul food” such as collard greens and corn grits are little appreciated outside of the South and historically black communities. Personally, I like Southern food, and I think it just as nuanced and cultured as any other cuisine. Good gumbo or fried chicken is an art. At the same time, there is a sort of gentrification of these rural “uncultured” foods that I can also recognize as a concern. The throwaway foods of yesterday become the delicacies of today, and that can be very problematic. Read the rest of this entry »