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,


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Home cooking with a side of context.


Writer, smeller, sentient flesh prison.