TIME

Honoring the stories of American cuisines

VER 20 YEARS IN THE FOOD WORLD, I HAVE WATCHED talented chefs and leading restaurants across the U.S. build a New American cuisine. These chefs, typically white and U.S.-born, often treated ingredients like yuzu, turmeric, berbere, poblanos and za’atar as experimental inputs, not parts of other people’s history. As an Indian immigrant, I realized there was more

Você está lendo uma amostra, registre-se para ler mais.

Mais de TIME

TIMELeitura de 3 mins
We Think We Gave Our Neighbor COVID-19
A FEW DAYS BEFORE OUR LONGTIME NEXT-DOOR NEIGHBOR moved out of his New York City loft in late March, he texted us and asked if we would look after his fish and some plants, since he could not move into his new place for a while. “Sure,” we texted bac
TIMELeitura de 2 mins
Black Lives Matter Matters For The Climate
The Black Lives Matter movement is not a distraction from saving the planet. We can’t solve the climate crisis without people of color, but we could probably solve it without racists. Whether it’s Hurricane Katrina or air pollution, storms and exposu
TIMELeitura de 6 mins
The Paris plan
THE CYCLISTS PEDALING UP TO A COBBLED square on Paris’ Left Bank looked like any group of friends enjoying a Sunday afternoon ride in late June. But this was no casual outing. To them, it was a revolution in the making. From one bike hopped a slight