When the pandemic threw a wrench into gatherings, Joanne Lee Molinaro did what any lawyer who food-blogged on the side would do: She started a TikTok.
would don to wash the dishes or make kimchi —hung limply from the oven handle. Inside the oven, the pearly, dimpled flesh of a garlic focaccia was rising. On the stove, the doenjang chigae bubbled in a steel pot that could have been stolen from my elementary school cafeteria.
My father once told me about the time he had dinner with an old woman in a Vietnamese village during his time in the war. He’d loved the food in Vietnam, but, as an American soldier, he was anxious that the woman might try to poison him. I remember thinking at the time about how I’d never in my entire life worried that someone might try to hurt me through their food but how absolutely defenseless we do render ourselves when we eat something someone else has prepared.
My videos were essentially 60-second renditions of the dinner parties that had been stolen from me: a preparation of my favorite vegan dishes with aBecause I was no longer able to cook for people in person, I created videos where I cooked and told them stories about my mom, my dad, or myself. In, I took the camera around my dining table while preparing a plate of food for my viewers, just like my mother might do at one of her dinners.
What about if before we ate, I showed you all how to make japchae, too, while telling you some stories?
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