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Zibdiyit gambari, and the duty of remembering.
Adapted from: the cherished Gazan dish.
Mar 2
•
Tracy Wan
7
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Zibdiyit gambari, and the duty of remembering.
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February 2024
The Taste of Things, and what gives life texture.
Adapted from: a long time away.
Feb 20
•
Tracy Wan
7
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The Taste of Things, and what gives life texture.
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3
May 2023
Food writing, and being a forever student.
On a return to self.
May 25, 2023
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Tracy Wan
9
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Food writing, and being a forever student.
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1
June 2022
Rhubarb shrub, and prolonging the fleeting.
Adapted from: the drinking vinegar popularized by colonial Americans.
Jun 19, 2022
•
Tracy Wan
2
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Rhubarb shrub, and prolonging the fleeting.
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May 2022
Casados, and the perfection of a simple meal.
Adapted from: the typical Costa Rican lunch plate.
May 15, 2022
•
Tracy Wan
1
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Casados, and the perfection of a simple meal.
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April 2022
Cod cheek pasta, and transcending the ethnic aisle.
Adapted from: Spaghetti alla puttanesca, the flavourful Neapolitan dish.
Apr 24, 2022
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Tracy Wan
1
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Cod cheek pasta, and transcending the ethnic aisle.
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Blackberries, and giving a name to the ache.
Adapted from: a life's worth of brain excavation.
Apr 10, 2022
•
Tracy Wan
1
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Blackberries, and giving a name to the ache.
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March 2022
Beef with bitter melon, and cooking as intimacy.
Adapted from: the classic Chinese preparation.
Mar 20, 2022
•
Tracy Wan
5
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Beef with bitter melon, and cooking as intimacy.
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February 2022
Shrimp and beans, and learning to read the clues.
Adapted from: an exercise in retracing.
Feb 7, 2022
•
Tracy Wan
2
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Shrimp and beans, and learning to read the clues.
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December 2021
Oxtail soup, and the comforts of the austere.
Adapted from: kkori gomtang, the simple Korean soup.
Dec 27, 2021
•
Tracy Wan
3
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Oxtail soup, and the comforts of the austere.
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Steak au poivre, and how conventions are established.
Adapted from: the French bistro staple.
Dec 6, 2021
•
Tracy Wan
2
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Steak au poivre, and how conventions are established.
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November 2021
Expensive Chinese food, and thinking differently about value.
An intermission to talk about restaurants.
Nov 14, 2021
•
Tracy Wan
4
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Expensive Chinese food, and thinking differently about value.
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