Adaptation. Variation. Nostalgia. Connection. American chefs, writers, and creatives of immigrant backgrounds expand our culinary landscape and cultural imagination in unique ways. Chef and author Sohla El-Waylly (Start Here: Instructions for Becoming a Better Cook) moderates a conversation between three debut cookbook authors – Kiano Moju (AfriCali: Recipes from My Jikoni), Tu David Phu (The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between), and Khushbu Shah (Amrikan: 125 Recipes from the Indian American Diaspora) – about the stories, flavors, ingredients, and experiences that shape their lives and work.
Menu