Cooking the Lost History of Pan African Cuisine with Japanese Breakfast & JJ Johnson | Close to Home

In this episode of Close To Home, Michelle sits down with J.J. Johnson, the James Beard award-winning chef of Henry at Life Hotel in NYC, to talk about the African diaspora's effects on global cuisine. J.J. makes food through a Pan-African lens, bringing together centuries of unwritten cultural interactions from all over the world on a single table.

In this series, Michelle Zauner, an author and the singer of Japanese Breakfast, explores the results of migration on cuisine, and the personal experiences and community that are tied into the merging of food cultures. As cooks try to replicate familiar dishes in foreign homes, they rely on what's around them. But by tying in techniques, ingredients, and sensory memories from their places of origin, they create new, hybrid cuisines.

Follow Munchies here:

[jdcooks]

As chef who has been told that to work at a high level I have to cook French or Italian, this video hits. Thank you chef JJ for doing this. This host is pretty great as well, she gives him a platform to tell his story instead of speaking for him.

[cekryb]

I love culinary anthropology. There's something really amazing about it being used to show how people come together to create some of the best dishes. When JJ was talking about the je ne sais quoi feeling of "home" in food, I could totally relate even if it wasn't a particular cuisine I grew up eating and eventually discovering the roots of my familial recipes in entirely different cultures.

[ksalanpang]

this chef is a professor. He's much deeper than just food he creates.

[ApocalypticBoob]

this is how to have an educated discussion, no one's bringing any negative vibes as some may perceive, it's just passion and knowledge

[gldflcn]

This was such a breath of fresh air to listen to, would definitely love to hear the full version. This guy is a rarity and Michelle does a great job of letting HIM tell his story, just fantastic.

[freddydelapaz]

Incredibly insightful Chef! This dude seriously deserves recognition for exploring these lesser-known foodways and traditions and starting a difficult dialogue between those who made these dishes and those who consume them. He is basically breaking-down and describing the important difference between cultural celebration and appropriation by showing that there is a responsibility in serving these foods. I'm looking forward to seeing more of the Pan-African Diaspora being presented in a genuine and positive light in the near future.

[vishalmehan]

I wonder how long the unedited version is I would love to see that!

[mon]

I would like to hear more from this guy - this is an amazing episode!

[_NATTE_]

Loved the maangchi episode and now this one too 😆 this is the topic of conversation that should be discussed right now when it comes to food, and I love that munchies is doing a whole series for it

[firstbiteburgers]

"Cook who you are" that's deep bro...

[SandyRiverBlue]

Man I love them all, collard greens, swish chard, kale, wild cabbage, mustard greens, all of the choys (bok, yau, gai), jai lan, pea shoots...I love all that shit. I try not to focus my likes on one of them because I'm on a budget and we eat whichever one is the cheapest. There are some greens that I haven't tried yet because their the ones in the Asian Grocery store that don't have a phonetic translation attached but one of these days I'mah download an app for that.

[biancanjax]

Yessir! Roti is awesome. You can eat it with cheese, melted butter, curry (mainly), etc. Dhal Puri is awesome too.

[chedleicester]

I didn't even notice that this was Michelle and I was like
Oh
It's Japanese breakfast
Lol

[IMRAN-yezw]

In Malaysia the roti is the most popular bread and so well known in every part of the country 😂😂. It gets all the street cred here

[brendanweaver]

We simply have to talk about the African Diaspora!!!

[topazpagoda]

This is such an important and amazing video. Thanks for making it.

[cardion]

Fantastic video. I remember eating at the Cecil many years back when it was still open. A great place. I have never met JJ, but you can just tell he has such a humble spirit.

[yeracontra]

the best explanation of fusion I've heard!

[fatshadow]

I have some questions: What are your thoughts on remaining authentic? Is there a balance between reinventing/adapting a dish rather than remaining original? Does it have to be one or the other? Is it possible to recreate while also remaining authentic? Would some people consider it disrespectful? I guess it kinda goes back to cultural appropriation vs appreciation?

I'd love to know a professional's point of view.

[hollyfranco]

Love this. I'm facinated by history in all forms and this was an exceptional example of food being an educational vessel.