Third Culture Kitchen

I am a third culture kid, someone who has grown up in more than one country. My parents aren’t from the same countries, either. Therefore, I’ve been cooking recipes from one country in another for most of my life. The problem isn’t just knowing how many deciliters in a cup or vice versa. Sometimes, you’re not sure about the ingredients - can you substitute corn starch for potato flour? Is butter the same worldwide? (The answer is no, it isn’t.) Especially when you’re trying to cook from a recipe for the first time, it can be difficult to know how to do it the right way. If you don’t know what the result is supposed to be like, it’s hard to say if it looks good so far. Even more subtly, there is always information left out of recipes you are assumed to know. In each kitchen, medium heat may mean different things. This site contains recipes with the assumptions stated and the basics exposed, so that anyone should be able to cook them anywhere, understanding exactly what all of the ingredients are.

Join the Third Culture Kitchen! 

If you would like to join the Third Culture Kitchen and share your traditions the way they were meant to be enjoyed, sign up today! I can only contribute from so many places - and any third culture phenomenon only gets better, the more cultures are involved.