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[Hi, {NAME} to Renew Click Now siknNNBm-7lQOkQeOQsNmkLiDNehmBqqimL0fsoJTCo3wIhEmO0iAPB8nyBiIh0Kfm_nDpDp2e2moJTCMGnGmUelqN Welcome To national family auto lnsurance fpvkgi Welcome To national family auto lnsurance iawpit Welcome To national family auto lnsurance lyutso Welcome To national family auto lnsurance jnebcd VF Corporation VF Corporation - Signup Confirmation Thank you for signing up with VF Corporation. You will receive news regarding VF Corporation as it is released. If this is correct, please click here to confirm your account: If this is not correct, you do not need to do anything, simply delete this message. VF Corporation 1551 Wewatta St. Denver, CO 80202, , Conversation opened. 1 unread message. Skip to content Using Gmail with screen readers 3 of 27 Cyber espionage challenges international law Inbox DIIS - Danish Institute for International Studies 4:16 PM (4 hours ago) to me logo REPORT Cyber espionage challenges international law States are increasingly using cyber espionage to steal secrets from each other. Cyber espionage is not explicitly prohibited by international law, but spying states must still remain within the general principles of international law. The problem is that these principles are not clearly defined when it comes to cyberspace, writes Asbjørn Thranov in this DIIS-report. ARTICLE Divided loyalties Somalia’s political landscape is increasingly fragmented due to regional and clan differences. Is this the end of the centralized state and a unified, national identity? Read this article by Jethro Norman and Faisal Ali. SEMINAR Data extractivism for poverty alleviation and “Tech for Good” In this seminar, three speakers will discuss the interpenetration of data extraction into public social policy and development aid and the broader implications of private firms' current data practices and data-driven business models. Wednesday 22 November at 14.00-16.30 Seminar at DIIS with livestreaming SEMINAR Deadly Borders: Migrants, doctors & current politics in the Mediterranean What does it mean to rescue at sea? And how does it feel as a migrant to be rescued? This seminar sheds light on the work of Doctors without Borders on the current situation on the deadliest migration route in the world, the Mediterranean Sea Tuesday 14 November 2023 2023, 14.30-16.00 Photos: Cyber espionage: iStockPhoto / Seamartini Divided loyalties: AMISOM public information via Flickr.com Data extractivism:​​​​ Luisa Caria & Matheus Tanajura Deadly borders: MSF/Stefan Pejovic TwitterLinkedInFacebookWebsite Danish Institute for International Studies Gl. Kalkbrænderi Vej 51A 2100 Copenhagen Tel: +45 3269 8787 Afmeld Conversation opened. 1 unread message. Skip to content Using Gmail with screen readers 7 of 27 The joy of third-culture cooking Inbox Gastro Obscura Unsubscribe Sat, Oct 14, 9:09 PM (12 days ago) to me View this email in your browser Jerk Chow Mein. All photos by Johnny Miller. October 14th Spaghetti with lion's head meatballs, anyone? By Diana Hubbell Associate Editor, Places A Brazilian feijoada brimming with Chinese sausages and lap yuk (cured pork belly). A lasagna layered with the tongue-tingling, Sichuan pepper–loaded sauce for dan dan mian. Congee made with the remains of an American Thanksgiving. The dishes in Kung Food: Chinese American Recipes from a Third-Culture Kitchen (which comes out October 31), the work of LA-born, Hong Kong-raised, Detroit-based chef Jon Kung, often read like a full-flavored fever dream. But even if some of the combinations might initially seem unorthodox, there’s a logic and intentionality to all of them. A platter of Cantonese chow mein topped with jerk chicken references the history of thousands of southern Chinese immigrants brought to Jamaica, Trinidad, and Guyana as indentured laborers in the 1800s. A claypot inspired by jollof rice is the result of cooking for Nigerian chef Tunde Wey at his pop-up in Detroit. Kung is far from the first chef to tackle the complexities of intermingling culinary traditions. Rather than obsessing over supposed authenticity, third-culture cooking celebrates the way dishes organically evolve in diaspora communities. From Priya Krishna’s Indian-ish to Eric Kim’s Korean American to Calvin Eng’s upcoming Salt, Sugar + MSG, which explores Cantonese-American food, cookbooks have been parsing what it means to grow up with one foot in two distinct gastronomic worlds. Gastro Obscura spoke with Kung about internet culture wars, Oscar Mayer wieners, and the joys of outrageously oversized meatballs. Q&A With Jon Kung Jon Kung. What sets third-culture cooking apart from the so-called “fusion cuisine” of the aughts? That was very superficial in the use of elements outside of the expertise of the chef. It was apparent in these fusion-y type dishes in which you had a French-trained or Western chef playing with the idea of an “exotic ingredient.” The reason why it might seem cringey now is because there was no desire to look into the cultures any further than the ingredients, which makes it seem like they didn't really care about the people behind them. It seems fetishy. It seems a little imperialistic, perhaps, maybe without the intent, but it certainly has that effect. How did recipes like mapo tofu jjigae and Hong Kong–style borscht end up living next to each other? Hong Kong–style borscht is actually a classic and traditional recipe. It just happens to be third-culture in nature, and it's also something that I grew up with my entire life. My time in Hong Kong gave me the opportunity to already become immersed in a city that was cross-cultural by its very nature. The mapo tofu kimchi jjigae came from this online flame war. It had to do with a Chinese governmental application for historical recognition for a Chinese vegetable pickling process. It looks absolutely nothing whatsoever like kimchi. So they weren't even staking a claim to the process of making kimchi as Chinese, but it got into some nationalist tabloids both on the Chinese and Korean sides. So for some reason, it got on the internet that China was claiming kimchi. It just got so heated. Even though the emotions were very real, I thought it was very silly. And so I was like, you know what? I'm going to make a dish that is squarely based in both cultures, both nationalities. It was with the purpose of creating something that was both Korean and Chinese that could be enjoyed by both Korean people and Chinese people. I don't want to call it a little kumbaya thing, but that kind of gave me a reason to create it. Hong Kong–style borscht. What’s one recipe in the book that has particular resonance for you? The spaghetti with lion’s head meatballs is great because it personifies the duality that I'm talking about. It just illustrates the thesis so well in the sense that these two elements go together, but they’re totally separate at the same time. That’s what it feels like to be third culture. I also like the fact that crumbled tofu makes the meatballs especially tender. Not a lot of people know that you can do that, I think. That was a trick that I learned from the chef at the Shanghai Club in Hong Kong. It came from growing up with Italian-American food, as well as [Chinese dishes like] lion's head meatballs. Really, the motivation for it came out of my desire to make a plate of spaghetti with cartoonishly large meatballs, almost like you’d see on TV or read in the children's book Cloudy With a Chance of Meatballs. Dan dan lasagna. I gotta say, one cross-cultural recipe that really caught my eye here was the “glam trash cake rangoons.” What’s the story there? “Glam trash cake rangoons” literally came out of me filming a sizzle reel. A network rented out this gorgeous apartment kitchen to film in. And the producer just laid in front of me a bunch of things that they picked up from a gas station and wonton wrappers and was like, “What can you make out of this?” It was the most uncomfortable experience. But people really liked that random creation of gas station ingredients, so I put it in the book. That was like a little tongue-in-cheek joke in the form of a recipe. They could have given me bacon and, of course, I could have edited the recipe to be a little bit more appetizing than, like, Oscar Mayer hot dogs. But that would have been an edited version of reality. People are allowed to make substitutions. Lord knows we can't stop anyone from doing it—if you look at The New York Times comments section, you know they’re going to do it anyway. A large bunch of unripe bananas hangs from a tree. Highland Clans and the Trail of Tartan Immerse yourself in the history, culture and stunning scenery of the Scottish Highlands, guided by a globe-trotting Scottish bagpiper on this 8-day trip! Along the way, we'll uncover the history of the House of Stuart and the Jacobite rebellion, sip Scotch whisky, explore historic castles and ruins, and enjoy the music and dancing of a traditional Cèilidh. Book now → More of Gastro Obscura’s Favorite Things Fashionable Food 👗 From a purse shaped like a burger and fries by Delvaux to a chocolate bar–inspired ball gown by Moschino, the 80-plus garments and accessories on display at the Museum at the Fashion Institute of Technology's Food & Fashion exhibit are almost good enough to eat. Raising the Bar: Chocolate's History, Art, and Taste 🍫 Join chocolate sommelier Sophia Contreras Rea for a journey through the rich history of cacao, the art of chocolate making, and the many ways people have taken pleasure in and made meaning from chocolate. We’ll start with its origins, exploring how the roots of chocolate are intertwined with those of the art world. Enroll now! The Vampirito 🧛 As if we didn't have enough incentive to go to Jalisco, the Mexican state is selling fiendishly tasty to-go cocktails. Sidle up to one of the roadside stands in San Luis Soyatlán and ask for a plastic bag with the Vampirito, a blood-red tequila cocktail with plenty of ice. How would you rate this email? lowest 1 2 3 4 5 6 7 8 9 10 highest Copyright © 2023 Atlas Obscura Inc., All rights reserved. You are receiving this email because you once requested to be included on the Gastro Obscura Newsletter mailing list. You can unsubscribe at any time. 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