Food Moves Us Closer
WE CAN NEVER LEARN ENOUGH about one another’s cultures. Although there is beauty in our individuality as nations, regions, and families, making an effort to know more about each other is the ultimate path toward kinship and unity. What we’ve already shared, learned, and adopted from one another’s food cultures worldwide is a marvel. This issue celebrates those migrations—the movement of cooks, culinary ideas, and dishes—across the map and throughout history, and how they have made our shared culinary experience richer. In “Around the Fire” (p. 58), writer Yasmin Kahn beautifully unpacks the relationship between London’s diverse population and its beloved Turkish-run restaurants, dozens of which span the city’s Hackney borough. Kahn’s focus is kebabs, those tender, spiced grilled meats, and her piece shows how widely Turkish ocakbaşl—fireside restaurants—have been embraced,…