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The Kitchen Sisters Present Episode #66 – Sugar in the Milk: A Parsi Hidden Kitchen

The Kitchen Sisters Present Episode #66 – Sugar in the Milk: A Parsi Hidden Kitchen

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Niloufer Ichaporia King lives in a house with three kitchens. She prowls through six farmer’s markets a week, at least, in search of unusual greens, roots and seeds, and traditional food plants from every immigrant culture. She is an anthropologist, a kitchen botanist, a one-of-a-kind cook, a Parsi from Bombay living in San Francisco, and the author of My Bombay Kitchen: Traditional and Modern Parsi Home Cooking.

Niloufer is known for her ritual celebrations of Parsi New Year on the first day of Spring, when she creates an elaborate ceremonial meal based on the auspicious foods and traditions of her vanishing culture. The Parsi culture is some 3,000 years old and goes back from India to Persia. It’s estimated that there are now only 75,000 Parsis in the world. The prediction is that by 2020 the numbers will have dropped to 25,000.

This story also features writer Bharati Mukherjee, who passed away this last year, sharing her memories of the forbidden Bengali kitchen of her girlhood, with its four cooks and intricate rules of food preparation. And Harvard Professor Homi Bhabha, born in Mumbai to a Parsi family, who talks about auspicious lentils and the birth of his son.

Episode #65: Sam Phillips, Sun Records and the Acoustics of Life

Episode #65: Sam Phillips, Sun Records and the Acoustics of Life

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Recording sound pioneer Sam Phillips — the father of Sun Records, the man who discovered Howlin’ Wolf, Elvis Presley, Jerry Lee Lewis, Johnny Cash…, the creator of WHER, The First All Girl Radio Station in the World — talks about his journey, his adventures and “the acoustics of life.” With stories from his son Knox Phillips, his wife Becky, his biographer Peter Guralnick, and one of his first artists, Ike Turner.

Hear recordings from the archive of interviews we did with Sam beginning in 1998—personal stories told by the man himself and his family and friends.

Interest in Sam Phillips is running high right now –not that it was ever running low. There’s a new TV series out and there’s Peter Guralnick’s epic biography “Sam Phillips The Man Who Invented Rock’n’Roll.” And there’s a film in the works based on the book — one of the producers is Mick Jagger and Leonardo DiCaprio is playing Sam. Sam has had a monumental impact on the world of music and sound. And he’s had a monumental impact on The Kitchen Sisters.

The Kitchen Sisters Present Episode #64: Kimchi Diplomacy

The Kitchen Sisters Present Episode #64: Kimchi Diplomacy

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Kimchi in space. The Kimchi Bus. Government-sponsored chefs and restaurants spreading the word of Kimchi around the globe. South Korea is one of the nations most involved in branding itself through its food, using food as a part of it’s “soft power.” It’s called “Gastrodiplomacy” — the use of food as a diplomatic tool to help resolve conflicts and foster connections between nations.

“Kimchi is like air in Korea,” says Hyunjoo Albrecht, a San Francisco-based chef and owner of Sinto Gourmet who grew up near the DMZ border between South and North Korea. 1.5 million tons of kimchi are eaten each year in Korea and there are hundreds of different varieties. “The government gave financial support to some of the Korean restaurants in US,” says Hyunjoo. “They want more people outside Korea to eat more Korean food.”

Si-Hyeon Ryu is a chef and writer from South Korea who, with support from the government, has traveled in The Kimchi Bus to more than 34 countries cooking traditional Korean food and spreading his love of kimchi. “People on the street they know just about North and South Korea,” he says, but not much about Korean cuisine. “If I explain about kimchi they will understand about Korea.”

Astronaut Soyeon Yi, Korea’s first astronaut, describes the Korean government’s efforts to invent kimchi for space travel — not an easy task. Soyeon Yi prepared a special Korean meal for her Russian comrades in space. “Having kimchi in space, you are far from your home planet,” she says. “When you eat your own traditional food it makes you feel emotionally supported. I can feel my home.”

Read more.

The Kitchen Sisters Present #63 – War and Food and Manga

The Kitchen Sisters Present #63 – War and Food and Manga

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Manga, the ubiquitous Japanese comic books written on just about every subject—sports, music, sex, shooting pool—represent about 40% of all books published in Japan. In recent decades ‘food manga’ has exploded. Stories of food and conflict and competition abound in mangas like Soldier of Food, Food Wars, Cooking Papa…The Kitchen Sisters Present—Hidden Kitchens: War and Food and Manga.

“Manga is a cradle to grave phenomenon,” says Deb Aoki, writer for Anime network and Publisher’s Weekly. It’s a visual storytelling medium that people enjoy from the day they first start reading or enjoying pictures to the day they die.

“There’s this Japanese concept, Otaku,” says Sylvan Mishima Brackett, chef and owner of Rintaro Restaurant in San Francisco. “Otaku is a deep, passionate enthusiasm about some obscure part of the universe. Manga tend to cluster around very specific Otaku. It’s a place where people can brush up on the hyper-specifics of their enthusiasms.”

“Food manga, gurume manga, gourmet manga, is one of the major genres within manga that’s just been growing exponentially,” says Nancy Stalker, Professor of Japanese History and Culture at the University of Texas at Austin. She wrote a paper called Gourmet Samurai: Changing Gender Norms in Japanese Food TV.

FOOD WARS, DETECTIVE GLUTTON, SOLDIER OF FOOD

Food manga first appeared in the 1980’s when the Japanese economy was very strong. One of the first, Oishinbo, ran for over 20 years and became the basis for an animated series, as have many manga since.

“There always has to be conflict in manga, especially in food manga,” says Zhong. “There is not any real peace in manga. If there is peace it’s really short, maybe one or two chapters, then back to war right afterwards. War produces content.”

Since Japan opened to the West in the nineteenth century, food has been an element of its international identity. “Traditionally the eating of four-legged creatures was proscribed by Buddhist belief,” says Stalker. “The Emperor first publicly ate meat in 1873. Eating beef was seen as something that would help build the national physique and make the Japanese more like westerners.” In order to compete with western soldiers, the Japanese military began to introduce more beef, more meat and fat, into the diet of the soldier to help build a strong army.

The modern manga industry came into being after World War II. It started with Osamu Tezuka, creator of Astro Boy, who was influenced by Walt Disney. “That American content was brought over by the American Occupation,” says Leyla Aker, Senior Vice President of Publishing at Viz Media, a company that specializes in Japanese graphic novels and anime. “During the American occupation of Japan a large portion of the Japanese population was subsisting on hand-outs given by the American forces.”

There were severe shortages of food during the Occupation and all foods were strictly rationed. When the circumstances of the war became dire many people resorted to eating bark from trees and replacing sawdust and wood dust in recipes for flour. Many Japanese died of starvation.
Miles Thomas, Brand Manager at CrunchyRoll, remembers an anime called Grave of the Fireflies. “One of the most evocative films I’ve seen, about two orphans during World War II who are starving, hungry. They steal food, trying their hardest to survive.

“It really makes you think about the darker side of food when people don’t have enough of it to survive,” adds Tiffany Chen who is also a Brand Manager with Crunchy Roll. “For a long time, World War II was just a history you studied in class. I never really felt connected to it personally. A lot of young people actually don’t even know about the atomic bomb. After watching this film, it was a pretty sobering moment.”

OISHINBO: JAPAN AND CULINARY NATIONALISM

Oishinbo, one of the oldest of the food manga is very popular with adult men, Aoki tells us. “The main character is this scrappy reporter. His father is this snooty gourmet who sets up this ritzy gourmet club for only rich people. They have dueling palette battles.” Oishinbo is written by Tetsu Kariya who is very opinionated about food. The manga creates drama about different food issues – about growing it and cooking it. “It’s kind of controversial,” says Aoki. “He defends eating whale meat, the history of it, how delicious, how dare anyone tell us not to.”

“Tetsu Kariya has a very progressive, political stance,” adds Lorie Brau, Associate Professor of Japanese Foreign Languages and Literature at the University of New Mexico, “He embeds these social messages inside his manga.” One of Oishinbo’s chief concerns is foreign influences. How do you maintain the important aspects of your culture while still engaging with the world at large? The manga uses food as a lens to address Japan’s place in the world.

YAWEH: MANGA FOR YOUNG WOMEN

There is a different subset of manga targeted at young Japanese women called Yaweh about homosexual love affairs. “Boys love” is one of the most popular sub-genres of manga. “Antique Bakery features a cast of tall, thin elegant beautiful young men. They all work in a western style bakery,” Aoki tells us. “Women fall in love with them because they are so handsome. But they’re not available,” says Brau. “But the cakes are available so they make many young women happy.”

What Did You Eat Yesterday? has become a very popular manga for recipes. The manga tells the story of a gay couple, one of whom is a lawyer, the other a hairdresser and the lawyer is very intent on creating economical, delicious meals for the two of them.
THE HERBIVORE MAN: MANGA AND GENDER NORMS

“In the last 10 years Japanese demographics have been shifting,” says Nancy. “Fewer and fewer people are getting married. The rate of unmarried men ages 30 to 34 climbed from 21% to 47%. For women it jumped from 9% to 34% in a decade. The media has come up with this term “herbivore men” Urban men in their 20 and 30’s who are more into fashion and culture than women. Rejecting flesh, therefore they are herbivores. Other conservative pundits say “well, it’s the increase of carnivorous women, women who are too aggressive and focused on their career and refuse to become a full time housewife they create the herbivore man. This is changing men’s relationship with food. They have to increasingly be responsible for their own meals. That is being reflected in these dramas that show a kind of everyman develop a sense of culinary confidence.”

Aoki tells us that Manga like Oishinbo and Food Wars in a way represent a war within people to be their best. “There’s honor in fighting to be the best you can be. That if you’re going to do it you’re going to be the best damn one doing it. The way of the sword, the way of the chef.”

Episode #62 – Black Cake: Emily Dickinson’s Hidden Kitchen

Episode #62 – Black Cake: Emily Dickinson’s Hidden Kitchen

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Black cake, gingerbread, slant rhyme, secret loves, family scandals, poems composed on the back of a coconut cake recipe —we journey into the steamy, myth-laden, hidden world of poet Emily Dickinson through her kitchen. In her lifetime, Emily was probably better known as a baker than a poet.

Filled with mystery, intrigue and readings by Patti Smith, Thornton Wilder, Jean Harris and an array of passionate poets and experts.

This is the first episode of our podcast under its new name, The Kitchen Sisters Present.

Special thanks to: Emilie Hardman, Emily Walhout and Heather Cole from the Houghton Library, Harvard University; Brenda Hillman, poet and Professor of Creative Writing at St. Mary’s College; Jean McClure Mudge writer and filmmaker; Christopher Benfey, writer and Professor of English, Mount Holyoke College; Aife Murray, author of Maid as Muse: How Servants Changed Emily Dickinson’s Life and Language; and Elaine Hardman who led us to this story; and Zoe Kurland.

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“This is a cake that calls for nineteen eggs!  All assembled it’s 19 lbs. 4 oz! And that’s before you put the brandy in! The black cake first appears in the 1840s in cookbooks. It’s Caribbean in its origin — the cinnamon, the mace the nutmeg, its very tied up with the sugar trade and molasses.

“When you think about Emily Dickinson, the myth in the white dress, and then you think about her in the kitchen. The physicality of that cake — of making that cake that you share with people. It’s a social cake! This is a woman who is doing something that we think so counter to Emily and her remove from the world.”  Emilie Hardman, Houghton Library, Harvard

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Emily Dickinson wrote this poem on the back of her recipe for coconut cake.

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“People have wanted to turn her into a lady poet, a romantic version of her, that is not untrue, it’s just probably partial. She did stay in her room and she did have what she referred to as her “white election,” putting on her white dress and going upstairs, not going out anymore. What choice did she have? In her time, she couldn’t have gotten her writing done by being the spinster in the community, a nice church lady that takes care of bodies coming home from the Civil War. She goes on to write 700 poems in two years. I mean 700! For Pete’s sake!”  Brenda Hillman, Poet and Professor of Literature, St. Mary’s College, editor of The Pocket Emily Dickinson

Almost every year or two a new photograph comes to light that has some claim to be a new undiscovered photograph of Emily Dickinson. And we are all terribly excited because we only have one true recognized photograph with a good provenance for Dickinson taken when she was 16 years old (photo at top of blog).

Most recently a photograph has come to light which may show an adult Emily Dickinson with her close friend Kate Scott Anthon. It was back in the early 1950s that Rebecca Patterson wrote a book called “The Riddle of Emily Dickinson.” And the riddle that she claimed to solve was that Emily Dickinson was a lesbian and that one of her lovers was Kate Scott Anthon. And it is a very tantalizing photograph.

I’ve stared at it a long time. Sometimes I look at that photograph and I say, “It’s her!  Emily!”  And there are other times I look at it and I say, “Uh, nay”.  I’ve always felt that one of the problems with new Dickinson photos coming to light is that they all look too much like the old one.”  Christopher Benfey, author of Emily Dickinson and the Problem of Others, and Summer of Hummingbirds.

“Sometimes her poems are like recipes…

To make a prairie it takes a clover and one bee,
One clover, and a bee.
And revery.
The revery alone will do,
If bees are few.

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Margaret Maher (left), an Irish immigrant, worked as cook and maid in the Dickinson household sharing the kitchen with baker Emily for 17 years. Emily chose Thomas Kelley (center), who worked as a laborer for the family, to be her chief pallbearer along with five other Irish immigrants who worked for the household.

“The influence of the kitchen and the language around her — Irish immigrants, Native Americans, people who are of African descent, slave descent—in and out of that kitchen, coming and going in that yard and barn. All of these different vernaculars played into the ways in which she approaches language.”
Aife Murray, author of Maid as Muse: How Servants Changed Emily Dickinson’s Life and Language

Emily Dickinson’s Recipe for Gingerbread 

1 quart flour
½ cup butter
½ cup cream
1 tablespoon ginger
1 teaspoon soda
1 teaspoon salt
Make up with molasses

From Emily Dickinson: Profile of the Poet as Cook from Dickinson’s original manuscript.The editors of the book add the following about Emily Dickinson’s gingerbread recipe:

“Cream the butter and mix with lightly whipped cream. Sift dry ingredients together and combine with other ingredients. The dough is stiff and needs to be pressed into whatever pan you choose. A round or small square pan is suitable. The recipe also fits perfectly into a cast iron muffin pan, if you happen to have one which makes oval cakes. Bake at 350°F for 20-25 minutes.”

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“Her gingerbread was the first thing that struck me. Emily would bake gingerbread in little oval cakes. She would glaze them, put little flowers on top and put them in a basket and lower them from her window to the children below. A mystery.” Jean McClure Mudge

Jean McClure Mudge (center) lived with her family in Emily Dickinson’s house from 1965-76 while Jean’s husband Lou, was teaching at Amherst. Jean was the first resident curator of the Homestead. She is the author of Emily Dickinson and the Image of Home, co-editor of Emily Dickinson Profile of the Poet as Cook, and most recently Mr. Emerson’s Revolution.