"In contemporary cookbooks-and in the burgeoning realm of online cooking content-there's often a life style on display alongside the recipes. Samin Nosrat is a fixture of this landscape, and her new book, " Good Things," aims to pick up where her mega-best-seller " Salt, Fat, Acid, Heat" left off, giving people a new framework for feeding themselves and loved ones."
"On this episode of Critics at Large, Vinson Cunningham, Naomi Fry, and Alexandra Schwartz share their personal experiences making dishes from "Good Things." Then New Yorker staff writer Helen Rosner joins them to explain the state of home cooking today, from the rise of culinary influencers and the New York Times Cooking app to the aspirational dimension of what's on offer."
A popular culinary framework builds on earlier principles to offer practical guidance for feeding oneself and loved ones. Cultural critics recount personal experiences preparing dishes from that framework, describing successes and challenges in real kitchens. A culture writer outlines current trends in home cooking, noting the rise of culinary influencers and recipe platforms along with an aspirational presentation of meals. Cooking is positioned as both daily practice and intellectual pursuit; choices in the kitchen are tied to personal desires and broader lifestyle values. Lists of recommended cookbooks and recipes accompany the conversation, offering resources for further cooking and reading.
Read at The New Yorker
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