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Is it heresy to live tweet @son_nair? Whatever, lookit her face.
This is the Broadly Speaking 'New Voices in Food' panel for @wheelercentre.
What comfort foods have helped im lockdown? @leetranlam hearts furikake, which originated as a calcium supplement in Japan. #BroadlySpeaking
. @hettymckinnon has been through the sourdough rollercoaster and returned to noodles and dumplings for lunches; familiar foods for comfort. Cooking from her own recent book. #BroadlySpeaking
. @osayiendolyn made lots of crunchy cookies and chewy cookies, before returning to more familiar comforts like chirashi bowls, stews. Feeling sated and full helps to fortify. #BroadlySpeaking
. @hettymckinnon reinterprets traditional Chinese dishes in vegetarian form. It started with salads. She realised that the big flavours she craves were very similar to the foods she grew up with. #BroadlySpeaking
There was a part of me that I didn't really know existed until I started working on To Asia With Love. It's a reckoning with identity. I come out as a proud Chinese-Australian for the first time. - @hettymckinnon #BroadlySpeaking
. @osayiendolyn remembers the shift from fine dining being predominantly French to the reclaiming of more marginalised cuisines, where she recognised foods her parents had cooked. #BroadlySpeaking
You can't nurture and protect and preserve what you don't even know exists. - @osayiendolyn on representation of cuisines and food stories. #BroadlySpeaking
. @leetranlam started a food blog to hold onto food memories from her highlight meals as an 'income bracket tourist', because food memories seem to fade. #BroadlySpeaking
'Third culture cooking' is an authenticity of its own. @hettymckinnon didn't want to write a traditional Chinese cookbook, because that's not her lived experience. #BroadlySpeaking
. @hettymckinnon speaks of her mother, who hasn't lived in Asia for about 50 years now. Her cooking is 'suspended in time' - she cooks what was being cooked in China 50 years ago, with Westernised amendments. #BroadlySpeaking
Here's the fried chicken article @osayiendolyn is discussing: https://www.eater.com/2018/10/3/17926424/fried-chicken-is-common-ground
You don't have to explain the history of American slavery every time you serve a drumstick, but having the context definitely matters. - @osayiendolyn #BroadlySpeaking
We've always been innovating, we've always been making do with what we have. Cuisine is not static. - @osayiendolyn #BroadlySpeaking
Here's that article @son_nair just referenced from Soleil Ho about cultural appropriation/appreciation done right. #BroadlySpeaking https://www.sfchronicle.com/restaurants/article/Thomas-Keller-s-Mexican-restaurant-La-Calenda-13651294.php
People have been able to connect the dots more succinctly about what structural racism looks like on a day-to-day basis. It's an outpouring of grief and trauma across industries, including food media. - @osayiendolyn #BroadlySpeaking
. @hettymckinnon battled a lot of confusion in the US (pre-BLM) at her Chinese-Australian identity - how can you be Australian but look Chinese? #BroadlySpeaking
Food is often written about as though only white people eat it or know about it. Vegans didn't discover jackfruit. - @son_nair #BroadlySpeaking
. @leetranlam started Diversity in Food Media's IG account to raise up marginalised voices and projects in Australian food media. #BroadlySpeaking
. @hettymckinnon encourages young food writers to reach out. Your experience, your small story, is important. #BroadlySpeaking
It's not so much about new voices as it is about lifting up the voices that haven't been given space up to this point. - @osayiendolyn #BroadlySpeaking
I think gozleme should cost $20; a lot of work goes into those things! But many people would think that's a lot - unless a certain TYPE of person was making it. We have to question all these kinds of assumptions. - @osayiendolyn #BroadlySpeaking
