Cloud

It’s always so interesting to learn how cuisines have been influenced by different cultures and distant places. Cross-cultural effects on food is the focus of Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day of which I received a review copy. These recipes are from two Harlem restaurants where Alexander Smalls and JJ Johnson created menus with an Afro-Asian-American flavor profile. Because of forced migration, peoples of Africa brought seeds and farming and cooking techniques to many parts of the world. This book explains culinary connections between faraway places such as the mix of cumin, coriander, and pink peppercorns from Ghana that was taken to Puerto Rico and then to the US. And, there’s Roti flatbread found in Trinidad, Suriname, South Africa, Singapore, Sri Lanka, and Malaysia. The book also offers a very modern collection of recipes with bold, fabulous flavors and lots of dishes I want to taste. For instance, the Roti with Blac...

When I received a review copy of Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine by Liza Gersham, the photos immediately began to tell the story. My first reaction to the book was that it was going to make me want to travel. I wanted to see the sights and taste the food in Cuba. But, as I started reading and becoming more informed about current life there, I realized that tourism brings as many problems as solutions. Food scarcity among Cubans is common, and ration books for food tend to last for only part of a given month. A lot of the food supply is taken by restaurants serving the tourist trade where higher prices are paid. So, I began to wonder if visiting is a good idea. I found an article that describes both sides of the conundrum, and it does a good job of pointing out ethical ways of traveling. Staying in a home via a service like Airbnb and visiting paladares, or restaurants created in homes, can more directly benefit families. Also, bringing sup...