Cookery

Tasty meals and epiphanies: that’s what Banana Yoshimoto mostly deals in. It’s no accident that her most famous book is entitled Kitchen. Sometimes the epiphanies come by way of the tasty meals; at other times they are triggered by effects of light playing over rivers, trees, landscapes, as if we had suddenly found ourselves inside a print by Hiroshige. And loneliness. She’s the supreme poet of solitude, and how it can grip even in the middle of one of the world’s busiest cities; even alongside a loving partner. And sudden death. But that’s making Yoshimoto’s graceful work sound far too depressing. There are always the epiphanies, and cake, and chicken

The idea of the kitchen as a space for transformation and transportation is not a new one. Many writers have explored the room’s ability to offer both domesticity and alchemy at the same time – how it allows cooks to travel vicariously through the food they make. This is the subject of Cold Kitchen, Caroline Eden’s memoir of her time spent in her kitchen in Scotland and of her travels to Eastern European and Central Asian cities – and somehow she makes it fresh and compelling. She is an author and critic who has written extensively about the food and culture of the countries of the former Soviet Union. Black

I rather bristle at newspaper column collections. They strike me as a bit lazy, a cheat’s way of getting another book under the belt, often just in time for the gift-giving season. When it comes to Rachel Cooke’s Kitchen Person, however, I have to eat my words. It draws from the 14 years of monthly food columns Cooke wrote for the Observer from 2009. Each comes with a postscript from the author looking back on her thoughts at the time, ensuring that the pieces hold their own as a collection, as something cohesive. You sit down to read one essay, and look up 75 pages later. The tone, too, is

What is ‘immigrant food’? In America, the answer can be just about anything — from burritos to bibimbap to burgers. In a country shaped by immigrants, there is little else but immigrant food. But while some food cultures are firmly embedded in the American mainstream, well-mixed into the fabled ‘melting pot’, others are not. This is ever-changing: a few decades ago the ubiquity of sushi, for example, would have been unthink-able. Is this a good thing? It depends who you ask. Assimilation can bring belonging, but also compromise. Greater knowledge and appreciation of different food cultures doesn’t just happen. People make it happen. Mayukh Sen’s Taste Makers examines the lives