‘I don’t mean to be called Cristóbal. Cristóbal is my friend; I was going to say my best friend, but I’ll say he’s my only one. Gabriela is my wife. She loves me a lot and sleeps with Cristóbal.’
‘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.
Cooking from Memory
‘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.
Typical Global and Typical Local Food
‘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.
Fatima Bhutto | My Other Thing
‘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.
Translated by Trevor Stack
Trevor Stack is Director of the Centre for Citizenship, Civil Society and Rule of Law (CISRUL), as well as Senior Lecturer in Hispanic Studies at the University of Aberdeen. He holds a PhD in Anthropology from the University of Pennsylvania. He is the author of Knowing History in Mexico: An Ethnography of Citizenship .More about the translator →