Good Food looks back on the team’s favorite segments of the past year. In her acclaimed memoir “Crying in H Mart,” Michelle Zauner, who performs under the name Japanese Breakfast, recalls growing up in the Pacific Northwest and reconnecting with her Korean heritage following her mother’s terminal cancer. Sarah Everts explores the mysteries of sweat, a feature that distinguishes humans from other mammals. Culinary historian Adrian Miller discusses the complicated history of barbecue in America. Professor Dorinne K. Kondo examines how the APPI community is represented in the media, citing the most recent season of “The Great British Bake Off.” Finally, baker Roxana Jullapat hones in on eight ancient grains that are making a comeback though they never went anywhere.
Best of 2021, barbecue, mother grains, sweat
From this Episode:
Michelle Zauner (Japanese Breakfast) reflects on food and family in memoir
Author and performing artist Michelle Zauner searches for identity and reconciliation following the death of her mother in her memoir, “Crying in H Mart.”
Understanding the mysteries of how and why we sweat
Journalist Sarah Everts examines the mysteries behind perspiration along with the cultural taboos associated with breaking a sweat.
‘Cooking the Indian way’: The surprising beginnings of American barbecue
Food scholar Adrian Miller chronicles the evolution of barbecue, from indigenous peoples in the Americas to the intersection of food and race in the antebellum South.
When comfort television gets uncomfortable
Professor Dorinne K. Kondo discusses how the media has failed to represent the AAPI community, most recently in the latest season of “The Great British Bake Off.”