‘They were fascinated / by what they seemed to have contained.’
It was — what? — the triumph of hope
over experience. But what triumph
(and what hope)? The continued display
of a kind of unreasonable fortitude,
Sign in to Granta.com.
‘Indigenous chefs will tell you that their dishes are Indigenous, not Canadian. With the plate, these chefs demonstrate that the food is the land, and that the land is still theirs.’
Zoe Tennant profiles Andrew George, a Wet’suwet’en chef.
‘Each bite exploded temporally, an exquisite blend of past and future that put you firmly in the present moment.’
Barclay Bram on Sichuanese cuisine.
‘This might seem a lot of biographical significance to attribute to a single bad experience with a shepherd's pie.’
John Lanchester on what to eat during winter.
‘The banana is a gentle, sweet, ingenuous child. The plantain is a more complex adult.’
Héctor Abad Faciolince on Colombian food, translated from the Spanish by Anne McLean.
‘The team here makes 3,500 to 4,000 pieces of viennoiserie a week. That’s forty-four kilos of dough a day, one third of which is butter.’
Fatima Bhutto learns to make the perfect croissant.
‘Living on money from the government, excused our duties and our liabilities, reducing our wants to eating and sleeping and what in the eighteenth century may have passed for exercise, the alderman’s stroll.’
‘For all its flimsiness, the cage takes itself terribly seriously, restricting access, glorying in the name of Fatherland.’
Peter Stamm on the oldest barber in Switzerland, and Michael Hofmann on translating Peter Stamm.
‘Precious things, even those given to me lovingly, feel like a test.’
Jack Underwood on poetry and black holes.
A new poem by Kayo Chingonyi from the forthcoming collection A Blood Condition.
‘Everyone will be quite safe if they stay in the car and please roll up the windows, says the host.’
