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Cameron Steele's avatar

One of the things that struck me as I was reading this is how good food writing allows me a certain kind of flexibility, curiosity, and willingness to try something new when I’m in the kitchen, not usually a place of confidence for me. But reading others’ personal narratives about their embodied experiences cooking gives me permission to try to be a bit more embodied in my own choices and decision-making while cooking too, to risk “failure” in a way I wouldn’t if I’m trying to adhere to a strict recipe, taken out of any context.

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Deborah A. Cecere's avatar

This book, which incorporates almost every aspect of your essay today, but especially "because of the ways the recipes emerge from her stories, from her narratives" will not be a stranger to most of your subscribers, Alicia: Pomp and Sustenance. Twenty-Five Centuries of Sicilian Food by Mary Taylor Simeti (1989). So began my love affair with Sicily, which I was fortunate to transfer from the page to real life for six wonderful years.

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