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Special Sauce: Osayi Endolyn on the Legacy of Southern Fried Chicken [2/2]: The superb young food and culture writer Osayi Endolyn is back again for this week's episode of Special Sauce. This time our far-reaching conversation includes a discussion of a brilliant piece on fried chicken Endolyn wrote for  You and I Eat the...

Special Sauce: Osayi Endolyn on the Legacy of Southern Fried Chicken [2/2]: The superb young food and culture writer Osayi Endolyn is back again for this week's episode of Special Sauce. This time our far-reaching conversation includes a discussion of a brilliant piece on fried chicken Endolyn wrote for You and I Eat the...

DariSpecial Sauce with Ed Levine


Special Sauce: Osayi Endolyn on the Legacy of Southern Fried Chicken [2/2]: The superb young food and culture writer Osayi Endolyn is back again for this week's episode of Special Sauce. This time our far-reaching conversation includes a discussion of a brilliant piece on fried chicken Endolyn wrote for You and I Eat the...

DariSpecial Sauce with Ed Levine

peringkat:
Panjangnya:
28 minutes
Dirilis:
Mar 14, 2019
Format:
Episode Podcast

Deskripsi

The superb young food and culture writer Osayi Endolyn is back again for this week's episode of Special Sauce. This time our far-reaching conversation includes a discussion of a brilliant piece on fried chicken Endolyn wrote for You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another, a fascinating anthology edited by former Lucky Peach editor Chris Ying and Noma's Rene Redzepi. First, we talked about the fundamental premise of the book. "It's obviously not true that food always brings us together, and it's obviously not true that food necessitates a further reflection on a culture, right," Endolyn said. "A lot of us eat tacos or hummus without thinking anything more about where those dishes come from. But, if you took the premise that, we are more alike than we are different, and looked at food as the medium to do that, where could you go? And this book wanted to explore migration and immigration in ways that maybe we weren't always welcoming of having those conversations." Endolyn picked fried chicken, one of my favorite foods on the planet, as her subject. She used the Australian Chef Morgan McGlone as a jumping off point: A classically trained chef, McGlone learned to make hot fried chicken while working for Southern uber-chef Sean Brock before returning to his native country to open Belles Hot Chicken, a mini-chain of hot fried chicken restaurants based in Melbourne. That cross-cultural recognition became the metaphor that shaped Endolyn's story. To quote briefly from her piece: "No matter where it’s cooked, American fried chicken carries the learning and effort and skill of a people who persevered against unfathomable odds. That Southern hue follows fried chicken all the way to Melbourne and Sydney, too. And therein lies an incredible opportunity. If everyone can agree to share fried chicken, then perhaps that’s a step toward sharing the weight of its complex legacy as well." I asked Endolyn about fried chicken's legacy, and she said, "There's a lot of struggle, it doesn't always come from one direction, as I mentioned in the book. Because of so much of the hateful iconography, that was used to depict the African Americans stealing chicken and as kind of just gluttonous chicken eaters. During the post-enslavement period and into Jim Crow, you have a lot of people who still feel kind of unsure what it means to eat fried chicken. Whether or not to do so in public."
 Where Endolyn nets out on fried chicken requires answering the two fundamental questions all of us must answer whenever we are eating something: "Is it delicious?" and "What does it mean?"
 So if that's a question that interests you (and I hope it is) then you have to listen to what Osayi Endolyn has to say on this week's Special Sauce. -- The full transcript for this episode can be found over here at Serious Eats:  https://www.seriouseats.com/2019/03/special-sauce-osayi-endolyn-2-2.html
Dirilis:
Mar 14, 2019
Format:
Episode Podcast