Anna and I were recently on the radio, and while I expected some questions about food, what I found difficult was the question about what our respective countries bring to our cooking. Anna, who is from Brittany, wouldn’t say that her food is particularly French (although I can vouch that she is able to turn out crêpe after flawless crêpe). Being from the States, I have a huge variety of cultures to draw from, but I wouldn’t say that my cooking is particularly American.
I think that food transcends borders, and — especially when we travel — we shift the borders that remain into unrecognisable patterns. And so it follows that I don’t have a defining cuisine that reminds me of home, which that means that I’m not often homesick for flavours. Anyway, if I am, I can easily recreate them myself. A friend was recently bemoaning the lack of a good kosher shawarma place near her, and my first instinct was to find a recipe to send her. Will she make it? Maybe. Will it satisfy her craving? Hopefully. With trial and error, we can often recreate our food memories and thereby satisfy our nostalgia. Continue reading