What is Adapted From?
Hi! This is a newsletter about food and its extricable ties to places and people. Each week, I make and trace a recipe—often written or adapted for a white readership—back to its cultural origins.
I am not a food historian or chef. I am a writer interested in context and attribution. And as someone who cooks a lot, I want a better understanding of the food I consume, beyond what’s in the recipe notes. Why are certain ingredients used, and where do they come from? Who thought of it first?
If I got something wrong, please let me know. If you have a recipe to share, please send it my way. And if you feel inspired by these letters to cook something, I’d love to see it.
Thanks for being here,