Mar 24, 2021
Nearly every cuisine has its own flavor base. In Louisiana, this technique has become doctrine. The Holy Trinity, a base of finely chopped and sautéed onion, celery, and green bell pepper, is the starting point for jambalaya, gumbo, and étouffée. So iconic have these dishes become that the Trinity manifests whenever...
Mar 17, 2021
Pasteles mean Christmas to many Puerto Ricans, both on and off the island. Why is this beloved, labor-intensive dish popping up at plate sales in suburban Orlando—and what does climate change have to do with this phenomenon?
Mar 10, 2021
Horchata, a refreshing drink originally made from tiger nuts, made its way to present-day Texas and Mexico via the Islamic conquest of Spain and the Spanish conquest of the Americas. How do indigenous populations reckon with colonialism in their diets?
Mar 3, 2021
The black-eyed pea is not your average bean. Like many staple foods of the African Diaspora, it’s become a powerful symbol of food sovereignty and survival. With the migration of the black-eyed pea from West Africa during the transatlantic slave trade came a superstition about good luck. This belief combines folklore...