This newsletter was distributed via Mailchimp on 6 December 2019. The following content was reformatted for Substack.
"There’s a story on every plate that is very much implied, and you can write that story so the food and writing complement one another. Yet, food and cooking is such a visceral thing. Capturing this very ephemeral, sensory experience and obliterating it all by sealing it into words ... This is why writing about food is a bit impossible sometimes, and that’s really beautiful actually."
My very talented friend Barclay, whose quote welcomes you to this newsletter, told me a great truth during our interview for Edsa. Writing is a very brain-heavy activity, while cooking is something that all comes through the hands. Since graduating from Oxford, I decided to spend my time doing a lot less writing and a lot more sitting, reading, watching and eating. This downtime brought me to wonder why we're so curious about what our partner had for lunch, and why food is the thing we bang on about after a long day's work. How is it that one man's bad food can be another man's treasure? What makes food good, and what is good food?
Let these recommendations help you find an answer.
What I’m Reading
Filipino Chefs Are Taking Back Control of Their Cuisine (Munchies)
Illustration by Elnora Turner
Earlier this year, I interviewed Filipino chefs and restaurant owners in London about the struggles of reconnecting with their home cuisine while being away from home. I touched on issues of authenticity, diaspora culture, and how both shape a national identity that is continually in flux.
Refreshingly Shit Coffee with Jerry Saltz (The Gourmand)
Image by Bobby Dohetry
Jerry Saltz can see through your bullshit. When asked about whether the art world has a tyranny problem with taste, the art critic replied with "very much." He states: "The market is a self-replicating organism: people in the market buy what other people in the market have already bought, and so it only reinforces it. I would say we see it in art, we see it in food, we see it in music. We see it in films [...] We see it almost everywhere."
Can a Burger Solve Climate Change? (The New Yorker)
Just a few weeks ago, I tried an Impossible Burger for the first time. It was after I read this article, which makes a compelling, yet controversial, case for turning our burgers meat-free. The texture of the patty was somewhere between a mashed aubergine and a falafel, tinged with the familiar taste of heme – the iron-containing compound giving meat its distinct flavour. Let Tad Friend from The New Yorker explain the why's and how's.
What I’m Watching
You can follow the movies I've been watching on Letterboxd – a social networking site for sharing opinions and reviews on films.
Why you always have room for dessert (Vox)
Ever wondered why you could howl down a bowl of ice cream even after a really heavy meal? In this short video, Vox discusses the concept of "sensory-specific satiety," the declining interest in a certain food after continued consumption. Variety really is the spice of life.
The Mind of a Chef, Season 1
Chefs are some of the most intelligent and infectiously curious people you will ever meet. Let Dave Chang and Anthony Bourdain guide you through what makes that so in this fantastic first season. Available on Netflix.
Food Wars!: Shokugeki no Soma
Food Wars is about the son of the owner of a small eatery in Japan who leaves the family business to study in the country's top culinary academy. Prepare for some OTT fun and deliciously tempting animations of Japanese dishes. Available on Netflix.
What I’m Eating
You can find more detailed commentaries of the food I eat all over the world on @feedtwiceaday, as well as the food I cook on #madetwiceaday.
Cultural Learnings is a newsletter written by Sai Villafuerte. You can support it by sharing this post, emailing your thoughts or answering this survey.