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52:30

For This Palestinian Cook, The Kitchen Is A 'Powerful Place' — Not A 'Life Sentence'

Reem assis says that many foods that are considered Middle Eastern or Israeli actually originated as Palestinian dishes. Her first cookbook, The Palestinian Table, chronicled the history of Palestinian food — along with some of her personal history. In her new book, The Arabesque Table, Kassis expands the focus to the cross-cultural culinary history of the Arab world.

Interview
43:04

Marcus Samuelsson: Erasing Black Culinary History Ignores 'The Soul Of American Food'

The James Beard award-winning chef says his flagship restaurant, Red Rooster, became his "haven" during the height of pandemic. Working with José Andrés' World Central Kitchen organization, Samuelsson converted the restaurant to a community kitchen. Over the course of six months, Red Rooster served more than 200,000 meals to first responders and others in need. he talks about that and his new book.

Interview
52:30

Author Yaa Gyasi Says Writing Can Be 'An Act Of Love And Justice'

Race and belonging are the central themes of Yaa Gyasi's work. Her 2016 debut novel, Homegoing, about slavery, won a National Book critic's circle award, and the National Book Foundation's 5 under 35 honor.
Gyasi's new novel, Transcendent Kingdom, draws on Gyasi's life as the daughter of immigrants from Ghana.

Interview

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