Anissa Helou explains the importance of preserving your heritage through food. With the world, and New York Times critic at large Tejal Rao, watching, grandmothers are the new influencers of the online kitchen. California girl Claire Ptak moved to London; her new cookbook pays homage to both homes. Based in Amsterdam, Natasja Sadi imitates nature to create floral arrangements using sugar. Chef Chris Ono shops for blooming produce at the farmer's market. Finally, Asma Khan runs the only professional Indian kitchen in the world with an all-female staff; she pays tribute to the woman behind the food in her latest cookbook.
Preserving family recipes, grandma influencers, edible arrangements
From this Episode:
Cooking for the diaspora: Oral histories of Lebanese cuisine
Anissa Helou explains the importance of preserving your heritage through food.
Grandmas are the new influencers of the online kitchen
All eyes on grandma as she cooks her way around online content, with the New York Times’ Tejal Rao It used to be that grandma's recipes were documented in ink— maybe on...
Claire Ptak’s killer recipe for gluten-free California cake
California girl Claire Ptak moved to London; her new cookbook pays homage to both homes.
Natasja Sadi uses sugar to make flowers that look like classical still lifes
Sumptuous floral bouquets made of sugar? Yes, they're real. And they're spectacular.
Pig farmers Peads & Barnetts bring pork and protea to the market
Peads & Barnetts are known for their pork but also bring Australian and African native plants to the market.