After a good dinner, one can forgive anybody, even one’s own relations.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
Sasha Martin, creator of the popular blog Global Table Adventure, didn’t set out to write a memoir about what she calls her “rough background”. Martin intended to chronicle the four years she spent cooking meals from every country in the world. She envisioned a book filled with “sweet stories about overcoming pickiness”, not one that brought back painful memories of her difficult upbringing. But when Martin’s editor asked her what inspired her to begin her ambitious cooking project, Martin realized that Life from Scratch was going to be about much more than food:
Every time I tried to answer her, memory pushed me further and further back in time – all the way to the foods and stories of my childhood. Introspection (and lots of tears) brought me face to face with my rough and tumble childhood – the string of foster homes, the painful separation from my mother, and the tragic death of a beloved family member.
Food, specifically cooking with my mother, had been an important anchor early on but as an adult I felt disconnected from that experience. As I worked to build my own family, cooking the world had become much more than trying new food – it became a path towards healing. It was my way of working out what unconditional love and belonging meant. Reflected in the desire for my daughter to love her world, I also saw my own need to love my world and feel loved by it. After a childhood in turmoil I was hungry for peace.
Many of Martin’s early childhood memories take place in the “warm, fragrant space” of the kitchen in a tiny apartment in a working-class suburb of Boston. Martin’s eccentric mother invents creative meals from the meager groceries she’s able to obtain, using every scrap and telling Martin and her brother that “a little mold never hurt anyone”. I was reminded of Ruth Reichl’s first memoir, Tender at the Bone, in which she dubs her unbalanced mother “The Queen of Mold”. Martin’s mother, unlike Reichl’s, is actually a good cook, serving delicacies like Hungarian crepes and a 21-layer German Tree Cake. Readers will debate whether she’s a good mother. Certainly, she faces many challenges and makes life difficult for her children — but how much of the family’s turbulence is within her control?