Concept description:
I’ve always had a unique relationship with food. From a young age, I always took note of my parents in the kitchen.
#1 – The bananas are “smushed”. When I was young, my father sat me down on the table without realizing there were bananas underneath me. When he asked why I had sat on the bananas, I promptly asked him why he put them underneath me.
#2 – My favorite childhood dish was called Bún bò Huế, and my favorite part of the dish was the coagulated pigs blood. This shown by the overlay of cubes over the dish.
#3 – My favorite chain restaurants growing up were In-N-Out and Taco Bell (still true today) and the page is an amalgamation of their logos.
#4 – Onions and mustard were my least favorite ingredients growing up. Now they are some of my favorite toppings. This slide reflects the transition in growing up.
#5 – I started cooking and experimenting with spices. Today, if I cook anything, there’s a large chance that it’s going to have cumin, paprika, and cayenne in it.
#6 – As I was learning to cook, I got familiar with these tools especially. A salad spinner to dry my kale to make kale chips; a whisk to make a roux for mac and cheese; and a chef’s knife that I use to prep everything I made.
#7 – A modern day screenshot of my grocery list.
#8 – What the result of this growth in cooking has led to – using delivery apps like Uber Eats (pictured) as a way to feed myself instead of using years of knowledge and skills in the kitchen.
Concept description:
This book is more narrative-driven and is based upon my moving to NYC. I’m from a small town and my friends and I would pass the time by stargazing. Upon getting my acceptance letter to The New School, I was afraid that I’d get wrapped up in the city life and forget about the small things that were so formative growing up. However, I realized that there was a connection to my old home and my new home.
