This Thanksgiving doesn’t need to be fixed or found; it can materialize in a pile of crabs, a quick curry, or a box of Chinese take-out. It can be prefabricated or made-from-scratch. It can feature a goose or a turkey or a slab of tofu. Being able to eat, and to do so with those you love, is enough.
On December 11, 2014, James C. Scott gave a Distinguished Lecture in the Food Studies Centre at SOAS, University of London. On the following day, Scott answered questions put to him by Harry G. West, Professor of Anthropology and Chair of the Food Studies Centre; Celia Plender, doctoral student in anthropology; and other SOAS students.
Sitka, Alaska resident Jim Michener knows that spring has arrived by the sentinel smell of a natural phenomenon he compares to stampeding herds in the Serengeti or bygone sky-darkening flocks of passenger pigeons over the Midwest
- Waiting for a Cappuccino: A Brief Layover along the Spice Trail
As I wait for my cappuccino, I subconsciously but quite mechanically begin to play with the salt and pepper shakers on the vinyl tablecloth—pairing them off as ballroom dancers across the checkerboard design, then transforming them into charging bull and lithesome matador.
- Home Run: My Journey Back to Korean Food
I was harboring all sorts of yuppie anxieties about first-time fatherhood—the unit cost of diapers and 529 College Savings Plans chief among them. But as a Korean-American, I was also worrying about our son's cultural identity. I especially looked forward to introducing him to my culinary heritage.