Mixed Race Studies

The Food of Taiwan Meet Cathy Erway-Author Interview

Miss Panda Chinese: Mandarin Chinese for Children
2015-05-16

Amanda Hsiung Blodget

The Food of Taiwan by Cathy Erway guides you to the food, the culture, and the people of Taiwan! Explore more authors in Interview with Miss Panda series.

Join this delicious Taiwanese cuisine discovery and heritage culture conversation with Cathy Erway, the author of THE FOOD OF TAIWAN: Recipes from the Beautiful Island. Cathy is also the author of The Art of Eating In, the blog Not Eating Out In New York and the host of “Eat Your Words” on Heritage Radio Network. I am delighted to share with you Cathy’s new book, The Food of Taiwan, which is among the very first to celebrate Taiwanese cooking and culture in English.

The Food of Taiwan! Watch the interview and find out how Cathy embraces her heritage culture through family and a semester of study abroad, why Taiwan is an island obsessed with food (good food!), what makes Taiwanese cooking unique, ingredients needed for making a Taiwanese dish, her hapa/mixed-race experience growing up and much more.

Read the entire article here.

What Growing Up Mixed-Race Taught Me About Food

Spoon University
2016-09-13

Susanna Mostaghim
Virginia Tech

And why we’re the ultimate foodies.

Weird things come with being mixed-race. These include, but are not limited to: no one ever guessing your heritage correctly, random stereotypes you wouldn’t expect, a fusion of your parents’ cultures, and questions of “Wait, where did your parents meet?”

Being mixed-race, I commonly get mistaken for being of Hispanic origin, which is a laugh as neither of my parents are from the same continents as any Hispanic country. It’s my favorite bar game to have people guess my heritage when they ask, “But where are you really from?” (cue my desire to act like this).

It’s kind of like that Parks and Rec[creation] scene where Leslie asks Tom where he’s from, and it ends with him saying his mom’s uterus.

But what most people don’t realize is that the best part of being mixed-race isn’t that you don’t look like any certain race or anything physical. It’s the fusion of the different food styles your parents and community bring to the table…

Read the entire article here.

This Historian Wants You To Know The Real Story Of Southern Food

The Salt: What’s On Your Plate
Weekend Edition Saturday
National Public Radio
2016-10-01

Erika Beras

Michael Twitty wants credit given to the enslaved African-Americans who were part of Southern cuisine’s creation. Here he is in period costume at Monticello, Thomas Jefferson’s Virginia estate. Erika Beras for NPR

Michael Twitty wants you to know where Southern food really comes from. And he wants the enslaved African-Americans who were part of its creation to get credit. That’s why Twitty goes to places like Monticello, Thomas Jefferson’s grand estate in Charlottesville, Va. — to cook meals that slaves would have eaten and put their stories back into American history.

On a recent September morning, Twitty is standing behind a wooden table at Monticello’s Mulberry Row, which was once a sort of main street just below the plantation. It’s where hundreds of Jefferson’s slaves once lived and worked. Dozens of people watch as Twitty prepares to grill a rabbit over an open fire.

“Look – it’s better than chicken,” he tells the audience…

…Twitty is black, Jewish and gay. He writes about all those things on his blog Afroculinaria and increasingly, in mainstream media publications. His mission is to explain where American food traditions come from, and to shed light on African-Americans’ contributions to those traditions – which most historical accounts have long ignored. He says little is documented about what slaves ate. It’s just a line here and a line there.

“There was no sense of their personal stories, no sense of their familial ties, no sense of their personal likes or dislikes,” he says. “It was just straight up a very bland, neutral version of history.”…

Read the entire story here. Download the story here.

The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South

University of North Carolina Press
September 2011
320 pages
7.625 x 8.375, 20 color illus., bibl., index
Cloth ISBN: 978-0-8078-3494-7

Sandra A. Gutierrez

In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South.

 The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. 

Gutierrez, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions—including a wide variety of ethnic roots in each tradition and many shared basic ingredients—while embracing their flavorful contrasts and fascinating histories.

These lively dishes—including Jalapeño Deviled Eggs, Cocktail Chiles Rellenos with Latin Pimiento Cheese, Two-Corn Summer Salad, Latin Fried Chicken with Smoky Ketchup, Macaroni con Queso, and Chile Chocolate Brownies—promise to spark the imaginations and the meals of home cooks, seasoned or novice, and of food lovers everywhere. Along with delectable appetizers, salads, entrées, side dishes, and desserts, Gutierrez also provides a handy glossary, a section on how to navigate a Latin tienda, and a guide to ingredient sources. The New Southern-Latino Table brings to your home innovative, vibrant dishes that meld Latin American and Southern palates.