Adapted From

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Zibdiyit gambari, and the duty of remembering.
Adapted from: the cherished Gazan dish.
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Tracy Wan

February 2024

The Taste of Things, and what gives life texture.
Adapted from: a long time away.
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Tracy Wan
3

May 2023

Food writing, and being a forever student.
On a return to self.
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Tracy Wan
1

June 2022

Rhubarb shrub, and prolonging the fleeting.
Adapted from: the drinking vinegar popularized by colonial Americans.
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Tracy Wan

May 2022

Casados, and the perfection of a simple meal.
Adapted from: the typical Costa Rican lunch plate.
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Tracy Wan

April 2022

Cod cheek pasta, and transcending the ethnic aisle.
Adapted from: Spaghetti alla puttanesca, the flavourful Neapolitan dish.
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Tracy Wan
Blackberries, and giving a name to the ache.
Adapted from: a life's worth of brain excavation.
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Tracy Wan

March 2022

Beef with bitter melon, and cooking as intimacy.
Adapted from: the classic Chinese preparation.
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Tracy Wan

February 2022

Shrimp and beans, and learning to read the clues.
Adapted from: an exercise in retracing.
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Tracy Wan

December 2021

Oxtail soup, and the comforts of the austere.
Adapted from: kkori gomtang, the simple Korean soup.
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Tracy Wan
Steak au poivre, and how conventions are established.
Adapted from: the French bistro staple.
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Tracy Wan

November 2021

Expensive Chinese food, and thinking differently about value.
An intermission to talk about restaurants.
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Tracy Wan
© 2024 Tracy Wan
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