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

Вы читаете отрывок, зарегистрируйтесь, чтобы читать полное издание.

Другое от: TIME

TIME7 мин. чтения
We Have Always Been In Crisis
I hadn’t been speeding. I hadn’t been drinking. I hadn’t broken any laws. There was no discernible reason I could find for being pulled over by the police. Except for the obvious: I was driving through a wealthy white suburb, and something about me a
TIME3 мин. чтенияSociety
The American experiment
THIS JULY 4TH ARRIVES AT A CRITICAL MOMENT for what the Pulitzer Prize–winning novelist Viet Thanh Nguyen in this issue calls “the alchemical experiment” of the United States. As the country nears its 250th anniversary, it is being tested by an overd
TIME3 мин. чтения
Rethink How We Celebrate Power
A FEW DAYS AFTER PROTESTERS PULLED DOWN a statue of British slave trader Edward Colston in Bristol, England, a statue of the Jamaican-born actor Alfred Fagon in the same city was vandalized with bleach. It wasn’t a coincidence; a lot of feelings are