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UID:31256@arabamerica.com
DTSTART;TZID=America/Detroit:20230620T190000
DTEND;TZID=America/Detroit:20230620T190000
DTSTAMP:20230619T210245Z
URL:https://www.arabamerica.com/events/resilient-kitchens-american-immigra
 nt-cooking-in-a-time-of-crisis/
SUMMARY:RESILIENT KITCHENS: AMERICAN IMMIGRANT COOKING IN A TIME OF CRISIS
DESCRIPTION:\n\n\n\n\nABOUT RESILIENT KITCHENS:\n\nImmigrants have left the
 ir mark on the great melting pot of American cuisine\, and they have conti
 nued working hard to keep America’s kitchens running\, even during times
  of crisis like the COVID-19 pandemic. For some immigrant cooks\, the pand
 emic brought home the lack of protection for essential workers in the Amer
 ican food system. For others\, cooking was a way of reconnecting with home
 lands they could not visit during periods of lockdown.\n\nResilient Kitche
 ns: American Immigrant Cooking in a Time of Crisis is a stimulating collec
 tion of essays about the lives of immigrants in the United States before a
 nd during the COVID-19 pandemic\, told through the lens of food. It includ
 es a vibrant mix of perspectives from professional food writers\, restaura
 teurs\, scholars\, and activists\, whose stories range from emotional refl
 ections on hardship\, loss\, and resilience to journalistic investigations
  of racism in the American food system. Each contribution is accompanied b
 y a recipe of special importance to the author\, giving readers a taste of
  cuisines from around the world. Every essay is accompanied by gorgeous fo
 od photography\, the authors’ snapshots of pandemic life\, and hand-draw
 n illustrations by Filipino American artist Angelo Dolojan.\n\nANTONIO TAH
 HAN is a Syrian Venezuelan American writer and researcher interested in th
 e intersection of food\, culture\, and identity. In 2010\, he received a F
 ulbright research grant to study the midday meal in Aleppo. Whether he is 
 chasing the elusive tanginess of clay pot yogurt or mapping the global ide
 ntity of molokhia\, Antonio uses food as a creative lens for exploration a
 nd engagement. He recently completed his master's in Arab studies at Georg
 etown University.\n\nHARRY ELI KASHDAN is a scholar of food and migration 
 based in Washington\, DC. After earning his PhD in comparative literature 
 from University of Michigan\, he held fellowships at Harvard University\, 
 The Ohio State University\, and the University of Pennsylvania. He has pub
 lished widely on cookbooks as literary texts and on migration in the Medit
 erranean.\n\nGENEVIEVE VILLAMORA is a writer\, activist and the co-owner o
 f the James Beard award-winning restaurant BAD SAINT (now closed).\n\n&nbs
 p\;\n\n\n\n\n\n\n\n\nTags\n\n\n 	United States Events\n 	District of Colum
 bia Events\n 	Things to do in Washington\, DC\n 	Washington Food &amp\; Dr
 ink Events\n 	#food\n 	#cooking\n 	#immigration\n 	#books\n 	#author\n 	#a
 uthor_event\n\n\n
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 g
CATEGORIES:event,Food
LOCATION:Bold Fork Books\, 3064 Mount Pleasant Street Northwest \, Washingt
 on\, DC\, 20009\, United States
GEO:38.928461;-77.0375
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=3064 Mount Pleasant Street 
 Northwest \, Washington\, DC\, 20009\, United States;X-APPLE-RADIUS=100;X-
 TITLE=Bold Fork Books:geo:38.928461,-77.0375
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