When I was growing up, cooking and baking were a way for me to escape
the problems of the day and ultimately find a new vantage point. I
remember lonely Friday nights during middle school where I would get
lost in baking cookies. During the measuring and mixing, I would s
top obsessing about my status at school or the day’s slights. When the
cookies were cooling, my perspective would have altered just enough so
my world seemed a little brighter and my problems almost manageable.
Thinking back, I realize the act of food preparation helped me break
negative circuits in my head as I allowed myself to enjoy the creativity
and the creation inherent in the act.
Growing up, my sisters and I learned Dutch before English. We attended
school and church with people of similar origin. We celebrated
traditions from the land well known for its windmills. We also traveled
back to the Netherlands every five years or so to visit extended
family. My i
mmigrant parents and I often found a gulf separated us from
fully understanding each other.
Food became part of a bridge we built in my adult years. I vividly recall making
pofferjes at
my Oom (uncle) Piet’s house as a child. The small, puffy, round
pancakes dusted with powdered sugar melted in my mouth in just one
bite. Now making them with my kids takes me back to those times. On
New Year’s Eve, my dad made
oliebollen—fried dough with raisins
and chunks of apples dipped in powdered sugar and eaten hot. When I
learned to make them, I felt a new connection form. I share this
experience with him although we prepare the dish at different times and
miles apart. My parents and I still have much we don’t understand about
each other. But when they see my kids scream for
pannekoeken (thin
Dutch pancakes) and witness me preparing them as they did for me and my
sisters, I can show them their culture has become a part of ours too.
 |
Offering an opinion while enjoying pannekoeken with friends in Holland |
My first date with
my Greek-born husband was at a restaurant called
Greek Islands in Chicago. It was my introduction to the taste of his
food and coffee, which I found out the hard way had grounds in the
bottom. My initial visit to his homeland was ironically without him.
My
mother-in-law cooked “eggplant shoes,” wonderfully unlike anything I
had ever tasted before. She was a food-is-love person and was always in
the kitchen fixing something. When I mastered the art of baklava and my
husband complimented me by saying, “Wow, this is as good as my
mother’s. Just don’t tell her!” I felt a little Greek too. And I paid
homage to his mother, even though our lives have taken divergent paths.
She taught me to make a few of my favorite Hellenic foods before she passed away too soon.
She didn’t use recipes. So my son Damian and I stayed in the kitchen
for hours documenting every step. I don’t think I felt closer to her
than when she shared this gift—with minimal words spoken but much
laughter and tasting. Language was a challenging barrier for us
but communication through food broke through it. And she created a special bond with her grandchildren this way too.
 |
Loving on Yaya at a Greek Restaurant |
When we went to
Addis Ababa to meet our daughter, we sampled Ethiopian
cuisine for the first time. Bringing a child into our family from
another part of the world gave us the responsibility to connect her to
her culture. For me, learning to cook her food and seeing her natural
affinity for it (quite unlike her brothers who are finding it an
acquired taste), made me feel a little bit like an East African mama.
Preparing these dishes and stocking my shelves with spices I just
discovered felt like an investment in her roots. As the smells of
lentils cooking with
berbere or
duro wat waft through
the house, I imagine these are the same aromas as those in the kitchen
of her first mother. And I feel the expanse of half the globe
disappear.
 |
Celebrating a special birthday at a local Ethiopian Restaurant topped off with Baklava |
When I traveled to India to celebrate two friends’ union, I
witnessed that no other culture quite does weddings like Indians with a
week long affair of parties and festivities. I enjoyed
marsala
tea for the first time and many vegetarian and non-vegetarian
specialties. I continue to drink that spicy tea with milk and am
transported to the beauty and chaos that was my Indian experience. I
also learned to make some of my favorite dishes as a way to honor the
amazing heritage my friends and their families opened up to me.
Food is a wonderful, accessible expression of culture and a way to
connect. There are no rules, boundaries or judgments. I can mix, match
and modify while learning and enjoying. And you can share it too. I like creating
cookbooks so my children can join me on this journey and
add their own twists. Specifically, I found the preparation and the
creativity of opening my mind to new tastes, flavors and combinations
opens my internal dialogue to new paths and connects me with others
whose cultures differ from mine.
One Friday night, I felt quite down after receiving disappointing work
news. I woke up Saturday still blue. Without thinking, I headed to the
kitchen. I started cooking and baking. My three kids joined in or
passed through as the hours lapsed. At the end of the day, the
disappointment was less bitter and the possibilities more exciting. I
was transported back to those middle school baking sessions that had the
same effect. I realized my culinary exploits that led to this Zen
feeling had broadened to include the cultures I embraced. With no
specific intention, my Saturday offerings included Greek zucchini,
Ethiopian lentils, Indian curry cauliflower, as well as a few variations
of cookies. Maybe the connection to the individuals and cultures they
represent was part of the genesis for the peaceful feeling I gained…at
least I would like to think so.
A version previously published on
InCulture Parent.