Good Food
Africa in Paris, Afghani dumplings in Oz, dineLA
Resorting to armchair travel has been the ticket to escapism in 2020, and Good Food journeys across the globe this week. Lindsey Traumuta demystifies the female stereotype in France and shares the women on the rise in the City of Lights.
By Evan Kleiman • • 56m ListenResorting to armchair travel has been the ticket to escapism in 2020, and Good Food journeys across the globe this week. Lindsey Traumuta demystifies the female stereotype in France and shares the women on the rise in the City of Lights. Jacqueline Ngo Mpii invites discovery of African businesses in the French capital. Yemisi Aribisala reflects on Nigerian cuisine. Restaurateur Durkhanai Ayubi accounts her family’s immigration to Australia from Afghanistan. Also, dineLA starts in Los Angeles.
In this episode
6 storiesDemystifying French women by breaking through the glass ceiling
Paris is one of those cities that seems like it’s encased in amber, where the French colonial past and rigid class structure doesn’t make it easy for women to ascend. They do nevertheless and are forcing a reckoning throughout all walks of life.
Read the story10 minVisiting Little Africa in Paris
Jacqueline Ngo Mpii has lived in France for more than 20 years. She started questioning her identity when she saw Black people on a trip to Mexico and Puerto Rico, where she was seen as French first and African second.
Read the story9 minIntroducing the world to Nigerian food by way of jollof rice
Yemisi Aribisala describes being described as rude when dining out because she ate quietly and didn’t comment on the food and meal. She learned that in other cultures, people talked about food to give it an identity.
Read the story12 minSteamed dumplings and banjaan borane: Afghani food in Oz
The Ayubi family fled Afghanistan during the Cold War and immigrated to Australia. For the last decade, their restaurant Parwana has been a coveted reservation in Adelaide.
Read the story11 minSupport restaurants by hitting the patio or ordering out during dineLA
Each summer and winter, Angelenos spend two weeks covering as much restaurant territory as possible.
Read the story8 minFind the best tomatoes for pizza, and believe in magical grapes at the farmer’s market
Market correspondent Gillian Ferguson catches up with Chef Brandon Gray of Brandoni Pepperoni , who talks about his career trajectory and the best market produce for pizza, including the tomatoes for his “Sprinkle Me” sauce.
Read the story8 min
