Eric Kim, a New York Times staff writer and author of the bestselling cookbook 'Korean American: Food That Tastes Like Home,' reflects on his childhood in suburban Atlanta shaped by his mother Jean's cooking. He shares heartfelt stories of rediscovering family through food during the pandemic, the complex dynamics of cooking with his mom, and the nostalgia tied to their kitchen experiences. The talk also delves into the cultural significance of kimchi, its preparation, and the joy of culinary traditions that bind families together.
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question_answer ANECDOTE
Living with Mom
Eric Kim, a New York Times food writer, lived with his mother Jean for nine months while writing his cookbook.
This experience shifted their dynamic, establishing boundaries and evolving their relationship.
question_answer ANECDOTE
The Kitchen Island
Eric's childhood kitchens in suburban Atlanta shared a similar layout, with the garage near the kitchen.
The kitchen island was central, a gathering spot where the family always ate, highlighting its importance.
insights INSIGHT
Jean, Not Mom
Eric calls his mother "Jean" in his writing as a narrative device to portray her individuality.
This choice reflects Korean culture, where mothers often lose their identity in their children's names.
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In his debut cookbook, Eric Kim shares recipes that blend Korean and American culinary traditions. The book includes insightful and touching stories, as well as stunning images by photographer Jenny Huang. It covers a range of topics, from the importance of the Korean pantry and the history of Korean cooking in America to personal essays on identity, family, and cultural heritage. Recipes such as Gochugaru Shrimp and Grits, Cheeseburger Kimbap, and Gochujang Chocolate Lava Cakes demonstrate Kim's ability to merge Korean essentials with American classics.
Eric Kim, staff writer and essayist for The New York Times food section, introduces us to his mother Jean’s exceptional Korean cooking, and to the suburban Atlanta kitchen he grew up in. It was there that Eric developed a love for traditional Korean cooking, and it was the same kitchen he would return to as an adult to write his debut cookbook, Korean American: Food That Tastes Like Home. His mother Jean was his chief recipe taster, and his inspiration for the delicious Kimchi Jjigae found in its pages.
Eric Kim is a New York Times staff writer and essayist born and raised in Atlanta, Georgia. His debut cookbook, Korean American: Food That Tastes Like Home (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing editor for Saveur magazine, he now hosts regular videos on NYT Cooking’s YouTube channel and writes a monthly column for The New York Times Magazine. He lives in New York City with his rescue dog, Q.
Your Mama’s Kitchen 