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Here, Felicia lets us in on a familiar-seeming hash of ground beef and potatoes, but flavored with garlic and soy sauce and served on rice. Minchee (beef and potato hash, Macau-style) by Felicia Lee: Macau is one of the world's great, barely known places for food, a combination of the tastes of Chinese natives, Portuguese colonists, Creoles, with a touch of African and Indian influence, a couple of well-timed Britishisms from Hong Kong next door, and then brought to America by immigrants. and we're giving away a copy of the book to the winners! To honor that work (check it out here), we asked this week for your best recipes that have come to here from afar. But most important, she inspires readers to look deeper at what's on their plate, to ask questions of our cooks and eaters, and to find the complex social histories, politics and relationships connecting us to each other through out shared tastes. She tells stories of unknown African-American figures who have been instrumental in America's relationship with food, from the fashionable dandy slave chefs of Washington and Jefferson to street vendors in Northern cities. In her far-reaching, nuanced and thoughtful history of African-American food, she traces the origins of dishes we think of as "black" food, and many we don't often realize came from Africa. This week, we are celebrating the book "High on the Hog, A Culinary Journey From Africa to America" by our friend Dr. And yes, mashed potato sculpture counts as a dish. (It takes only 30 seconds to start a blog.) Please note that by participating, you're giving Salon permission to re-post your entry if it's chosen as a winner, and acknowledging that all words and images in your post are your own, unless explicitly stated.
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EST - with photos and your story behind the dish - and we'll republish the winners on Salon on Tuesday. Blog your submission on Open Salon by Monday 10 a.m. Every week, your challenge is to create an eye-opening dish within our capricious themes and parameters.