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www.nytimes.com www.nytimes.com
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Last summer, as I reflected on how unconscious bias can creep into the kitchen, I realized that I should start cooking by considering what the recipe creator is offering — not by imposing myself on the recipe. By inserting my known likes and dislikes, I miss the opportunity to get to know another person, to see (and taste) her history and culture through her perspective. I want to experience a dish through the person most intimate with it.
naturally this presumes that the author has some experience which can actually come through a recipe, many of which have become commoditized in a corporate way (think cook books full of recipes which were not fully or never tested).
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