Journalist and Northwestern alum Cheryl Lu-Lien Tan was raised in food-obsessed Singapore, but her parents encouraged her to avoid traditional "womanly" skills in favor of a broader education. As a result, by her mid-thirties, Tan was writing for the Wall Street Journal, but she had never learned to cook. Her memoir of coming to terms with a dual cultural identity by returning to Singapore to spend a year cooking traditional recipes with her aunts is delicious proof that it is never too late to go home again. |
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