Samuelsson is intimately familiar with this concept. Born in Ethiopia, raised by adoptive parents in Sweden, and now calling New York City home, the chef learned to cook from his Swedish grandmother and later wrote about rediscovering his African roots in his second cookbook, The Soul of a New Cuisine. His latest cookbook, New American Table, explores the vibrant ethnic influences in American food. Samuelsson says that whether your background can be traced to one culture or many, your history can be a valuable resource for learning how to cook, gaining confidence, and finding inspiration while experimenting in the kitchen.
Many of us here at The Kitchn wholeheartedly agree. We continually learn from and are inspired by childhood memories, family members' recipes, and centuries-old culinary traditions like Homemade Sauerkraut, Houska (Czech Easter Bread), and Vegetarian Phở (Vietnamese Noodle Soup), to name just a few. We also love learning about others' culinary histories and how they have made family recipes their own, such as in the case of Marking's Bibingka. And, just yesterday, Dana's Weekend Meditation focused on life stories from the point of view of food.
What about you? Have you "cooked through your own history"?
(Images: BlueStar, Wiley)