Anya von Bremzen, a James Beard Award winning food writer and author of the best-selling Mastering the Art of Soviet Cooking: A Memoir of Food and Longing and Sarah Lohman, a historic gastronomist and author of Four Pounds Flour, both recreate historic recipes as a way to make a personal connection with the past. They took some time to talk turkey (okay, more like chebureki) in honor of Anya’s Tenement Talk on Wednesday March 19th at 6:30. Tickets to the event are free!
Sarah Lohman: Out of curiosity, do you still live in Queens? In the book, you mention your mother does. I’ve lived in Queens as long as I’ve lived in New York, and what I love the most about it is he incredible ethnic diversity of food. How has your Queens connection influenced your coking and interest in food? Any restaurant recommendations?
Anya von Bremzen: Yes, I live in Jackson Heights, Queens, two blocks from my mom. Jackson Heights is said to be the most multicultural community in the US, and when we moved here over two decades ago, it suddenly felt fine and empowering to be an immigrant, it became positive part of our identity. My previous books are about global cuisines: Latin American, Asian, Spanish, etc., and it was great top be able to find any ingredients I wanted right on my doorstep. I like La Portena Argentinean restaurant, and Chao Thai in Elmhurst.
Continue reading the interview on Notes from the Tenement Museum, here.