My career in food began unofficially at the age of two when, after watching a TV show, I filleted my sister’s goldfish, cutting them in half with scissors and unceremoniously depositing them in the toilet bowl.
Larry Brown likes it poured over ice. Rick Bragg has been known to enjoy a frosty can with breakfast, even while reporting from the far reaches of the globe. William Faulkner preferred mixing his with a little—ok, a lot—of Jack Daniel’s whiskey.
My mother, from the north of Mexico, created Mexican dishes, integrated Mayan cuisine into her cooking, and had a special passion for French cuisine. But it was the cooking and traditions of my Mayan nana that really influenced the foods of my childhood.
- Word Salad Challenge: Answer Key
Did you take the Word Salad Challenge quiz in the latest issue of Gastronomica? Check your answers with the answer key.
- Food, Bodies, and the “Stuff” of (Not) Eating in Anorexia
Abstract: The diverse materialities that form part of lived experiences of mental ill-health and its treatment have been largely overlooked in…