There were five of them remaining and it was all in the balance. But one was only three years old; just a kid. Eli didn’t think he really counted. I mean when did an entity, a human being—
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‘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.
‘Yes. Oh yes. That is who we once were. The Young must never, ever allow themselves to ignore what has brought them here.’
‘I’ve always thought of myself as someone who writes outside of the dominant culture; an outsider looking in.’
‘The day we moved into the neighborhood, the house next door was in ruins, it was an inaccessible, absent place.’
Fiction by Gonzalo Baz, translated by Christina MacSweeney.
‘The day of the explosion, Bautista made his way through the camp as he had the previous days, months and years.’
Fiction by Miluska Benavides, translated by Katherine Silver.
‘This was supposed to be my great in-your-face coming-out campaign, which I’d fretted over for months beforehand. Had India suddenly lost its conservativeness, turned enlightened, even hip?’
