Literary food or edible literature?
Jollof rice - not mine. I ate it before thinking to take a pic. I just cooked (and ate) jollof rice. It was delicious and I have added the recipe to my culinary repertoire. Jollof rice is a traditional Nigerian dish made with basmati rice, tomato, chili and a range of spices and it is mentioned repeatedly in Chimamanda Ngozi Adiche's latest novel, Dream Count . This is not the first time I've read a book that mentions a certain dish and I've looked up the recipe and cooked it. I'm culinarily* curious, I enjoy good food and I also read widely, so it's inevitable that dishes I've never heard of, or never tasted, will be mentioned every now and then and I'll think, hmm, must try that. Why do I do this? Yes, culinary curiosity has a lot to do with it - I like trying new things - but it's also got a lot to do with the role of food in connecting people and cultures. Indian writers, in particular, use food in their work to symbolise social structure and cult...