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How preparing crawfish became a shared meditation

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03.09.2021

My cousin used to refuse to eat grapes unless they were peeled. "It takes too much time and trouble to peel it," he'd say. "I would rather not eat it than peel it." We're in an era of peak food convenience — with all-hours food and grocery delivery, fast-casual dining and a dizzying array of pre-packaged cuisine — so it's not an unfamiliar argument.

I, however, have always loved food that takes a little extra effort to eat — especially crawfish. Ever since I was young, I found the complicated process of cracking open crawfish claws for meat to be attractive. My Chinese relatives were confused: "It........

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