‘That’s the way my mother did it’: Eric Kim gets a culinary education

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“She has always been known as ‘the cook,’ and you can take that for granted when you grow up with that food,” says Eric Kim of his mother, Jean, and her cooking. Photo by Linda Xiao.

When cooking writer Eric Kim drove from New York back to Atlanta to solicit his mother’s help for a chapter of his upcoming cookbook, he anticipated being there for a month. With the constant pandemic curveballs, the visit was extended to nine months. Kim’s assumptions of his mother’s dishes and the ingredients she relies on were surprising and enlightening. He documented the experience in his recent piece for the New York Times.

Putting pine nuts in kimchi was just one tip that Eric Kim uncovered after an extended time cooking with his mother in Atlanta. Photo by Linda Xiao.



Evan Kleiman