The Literary Chef on Origins
Lucindy muses that what she cooks is not a collection of unrelated cuisines, but are flavors of her homeland, the foodways of her people.
During my physical therapy sessions, the conversation eventually turns to food and recipes. This week, my therapist asked what kind of cooking I did. The question gave me pause. I wasn’t sure how to answer. Other than decorating cakes and baking bread, neither of which is my talent, I cook just about everything—Spanish, Italian, Cajun, Texan, Mexican, Asian, Peruvian. At first glance, it might seem that I have no specialty at all.
Recently, I read West African-born chef and food writer Yewande Komolafe’s New York Times column, “What the Food We Cook Reveals About Us.” She explores the connection between place and the food we prepare.
