Edmund de Waal on a revolutionary teapot

Edmund de Waal on a revolutionary teapot

Russian artist Kazimir Malevich broke the whole idea of a teapot apart, whitewashed it, and put it back together in a new way. He took a tea cup and cut it in half. The result is a bugle-cry of revolution. It’s combatant porcelain – a manifesto.

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Why Fruits and Veggies Are So Crazy Cheap in Chinatown

Why Fruits and Veggies Are So Crazy Cheap in Chinatown

Last week, while shopping at a tiny produce market on Mott Street, Giselle Isaac found a crazy bargain: fresh ginger for 50 cents a pound. She promptly stuffed a plastic bag to bursting with the pungent root. “I’m West Indian and we make a lot of ginger beer,” she explained. “This is the cheapest I’ve seen ginger in years.”

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The Aftertaste of Empire: Food and Decolonization

The Aftertaste of Empire: Food and Decolonization

The process by which curry became one of the most popular dishes in modern Britain is a complicated one of imperial appropriation, invention, and transformation. In the same way that writing history is an act of interpretation, so too is the art of cooking an act of historical interpretation. Whether it’s preparing a family meal or competing on a national baking show, issues of assimilation and national identity are all up for contestation and negotiation in the culinary arena.

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