The Indian diaspora, the life of Fu Pei-mei, California salmon ban

Good Food

KCRW

Society & Culture

4.5 • 1K Ratings

🗓️ 21 June 2024

⏱️ 58 minutes

🔗️ Recording | iTunes | RSS

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Summary

Food writer Khushbu Shah reflects on how Bisquick and Cream of Wheat fit into the Indian American diaspora. Michelle T. King recounts the life of Fu Pei-mei, a culinary star who taught generations of Taiwanese women how to cook.

Transcript

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0:00.0	From KCRW, I'm Evan Kliman and you're listening to good food.
0:04.3	Adaptation formed the baseline of meal times in my childhood household
0:11.5	and in households similar to mine.
0:13.7	It's the foundation upon which Indian cooking in America is built,
0:18.3	writes Kushpoo Shaw, food writer and former restaurant editor of Food and Wine magazine.
0:24.8	Kushboo is a product of the diaspora,
0:27.6	growing up in Michigan with the mother who used what was available
0:31.1	to recreate dishes from home. She honors traditions and adaptation in her debut cookbook,
0:37.6	Amri-Kun. Amri-Kun, Amri-Kun? I'm-Rikun? I'm-Rikun. I'm-Rikun. Yeah. I'm-icon. I'm Rican. Yeah, I'm Rican.
0:45.3	Hi, Kushpu.
0:47.0	Hi, how are you? I'm good. I'm so happy you're here.
0:51.7	I'm so happy to be here. I'm so happy to be here.
0:53.9	So let's start with the photo of your father
0:56.2	on the back of your debut cookbook
0:58.4	with a caption bubble that reads,
1:01.0	Kushphu did not go to medical school, so please buy this book.
1:05.0	I still can't believe I got away with this.
1:10.0	Me neither, I can't believe they let you do that. It's so awesome.
1:15.0	You're a product of the diaspora.
1:20.0	Where are your parents from and when did they arrive in the US?
1:24.0	Yeah, so my parents grew up in Ahmedabad,
1:28.0	they're both in the same city.
	...

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