By Ozoz Sokoh Being away from home often leads to adaptations of methods and ingredients when translating, and recreating recipes. In this transnational game of “telephone,” a fair amount may be lost, especially where regional recipes have gone national. In Culinary heritage in Asia: National and regional identities, Reflections from the field, Stephanie Assmann suggests … Continue reading Lost in Knowledge and Translation: The ‘nutty Case of Nigerian Suya and “Suya Spice”→
By Ozoz Sokoh What does adopting new-to-you methods of recipe preservation look like, especially when you didn’t grow up with an abundance of recipe cards or cookbooks (beyond culinary textbooks)? How do you package shared recipes and memories for travel? Or as Amanda Elise Herbert and Annette Elise Herbert ask in “Golden State: Recipes and … Continue reading Giving (and Receiving) with Recipe Cards→
