Status Updates From Buttermilk Graffiti: A Chef...

Hmm is the ultimate goal assimilation? I don’t think so. I feel like you should know where food comes from, on many levels

This book says a good amount about American food culture but says a lot more about Edward Lee

“The stories, the memories, the movements that have been performed for generations - without them, we lose our direction.”

“When you look at the evolution of American cuisine, you always find this tension between tradition and innovation, a tension that produces the foods we crave most. It is in that intersection of the home we leave and the home we adopt that we find a dish that defines who we really are.”

“The only binary is life and death. Everything in between is a potluck dinner.”

“We can take a recipe out of its native environment without the tedium of having to find a person who will teach us”

It’s interesting to think about sensory experiences defined by opposites