Once, I got lost. I was six or seven. I got distracted, and all of a sudden I couldn’t see my parents any more. I was scared, but I immediately found the way home and got there before they did. They kept looking for me, desperate, but that afternoon I thought they were lost. I believed I knew how …
‘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 Megan McDowell
Megan McDowell is an award-winning Spanish-language translator from Kentucky. She has translated books by Alejandro Zambra, Samanta Schweblin, Mariana Enríquez and Lina Meruane, among others, and her short story translations have appeared in the New Yorker, the Paris Review, Harper’s and Tin House. She lives in Santiago, Chile.
Photograph © Camila Valdés