Dates and dim-sum, salsa and San Francisco sourdough. This past semester I taught a course at the University of Munich called "California Cooking: How the Golden State Changed the Way America Eats.” After four months of talking about foodways in California, and their many histories, I am delighted to have the opportunity to spend the next two months eating (and, of course, cooking, or at least assembling/dicing avocado and segmenting citrus) in the Golden State. Until the end of April 2019, I will be based at UC Berkeley as a visiting scholar in the Department of Ethnic Studies.
Vínarterta: Stories of Migration, Tradition and Cake
The first Sunday of December, I’m heading to the German capital to bake my favourite Christmas cake and chat about migration, tradition, and how a recipe is so much more than “authentic.” Join me for a slice of vínarterta at Berlin’s Contemporary Food Lab.
A Tomato Grows in Iceland
The fall issue of Chickpea is out today, for which I wrote about Icelandic tomatoes and the excellent Bloody Mary they make (which tastes especially good before noon).