Sam Sifton joins chef, restaurateur and author Edward Lee to discuss Lee's new book, Buttermilk Graffiti — the story of his two-year journey through America on the trail of immigrant foods that are shaping today's culture and our identity.
American food is the story of mash-ups. Immigrants arrive, cultures collide and out of the push-pull come exciting new dishes and flavors, from clam pizza in Connecticut to Chinese-Peruvian chicken in New Jersey. Korean-born, Brooklyn-bred and a longtime resident of the American South, Edward Lee is uniquely positioned to explore what our food reveals about our traditions, innovations, motivations and memories. What makes food authentic? Why are some immigrant foods assimilated into our national cuisine (pizza, tacos and hot dogs, to name a few) while others are reviled or forgotten? What immigrant foods are currently shaping and reflecting our national identify? Join Lee and New York Times food editor Sam Sifton as they discuss the ever-evolving identity of American cooking.