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![Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine [ARC] by Edward Lee](https://cdn.thestorygraph.com/d6qj6airt8s5edhde5k61bnsobpm)
207 reviews for:
Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine [ARC]
Edward Lee
3.94 AVERAGE
207 reviews for:
Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine [ARC]
Edward Lee
3.94 AVERAGE
informative
inspiring
lighthearted
reflective
relaxing
slow-paced
informative
lighthearted
medium-paced
hopeful
inspiring
reflective
medium-paced
Really enjoyed this book! Except for when the author said Hessan Haus was in Des Moines I L L I N O I S, instead of where it actually is, Des Moines I O W A goddamit
reflective
fast-paced
What’s refreshing about this book is Lee’s frequent lack of certainty when describing any sort of cultural conclusions of regional cuisine. He acknowledges throughout his stories that his knowledge is incomplete and that there are some very real limitations in trying to understand someone’s food as an Outsider. Although he falls into the trap of pushing a certain assumed narrative at times (common in travel writing), the honesty of the cooks he features frequently sets the record straight by pushing back on the imported assumptions or refusing to participate at all in the way he expects.
He raises some really contentious questions about assimilation & authenticity, and I think is coverage is actually pretty self aware. Sometimes Lee just doesn’t know some things, and he doesn’t pretend that he does. Though his description of fufu as “steamed bread” offended one of my Nigerian coworkers, I think it’s just even more of a reminder that you can’t be an Insider everywhere.
In many cases, the food we’ll come across will never truly be ours, and we shouldn’t presume ownership of it or expect admission into the world where that food is created. And — like Lee tries to do throughout — centering storytelling on the wisdom of the hand that made it is the best way to understand the food.
He raises some really contentious questions about assimilation & authenticity, and I think is coverage is actually pretty self aware. Sometimes Lee just doesn’t know some things, and he doesn’t pretend that he does. Though his description of fufu as “steamed bread” offended one of my Nigerian coworkers, I think it’s just even more of a reminder that you can’t be an Insider everywhere.
In many cases, the food we’ll come across will never truly be ours, and we shouldn’t presume ownership of it or expect admission into the world where that food is created. And — like Lee tries to do throughout — centering storytelling on the wisdom of the hand that made it is the best way to understand the food.
adventurous
informative
inspiring
fast-paced
adventurous
inspiring
lighthearted
fast-paced
Liked this a lot! Also because I was interested in Ed Lee’s work after watching culinary class wars. He is very culturally sensitive without being ridiculous and the way he writes about food and people is heartwarming.
This book is the closest in book form I have had to what what I love about food tourism