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In these essays thirteen writers consider the subjects of cooking and eating, and the possibilities and limitations the kitchen poses.
Rachel Roddy traces an alternative personal history through the cookers in her life; Rebecca May Johnson contemplates the radical potential of finger food; Ruby Tandoh discovers other definitions of sweetness; Yemisí Aríbisálà remembers a love affair in which food failed as a language; and Julia Turshen observes the ties between food and community.
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