Read 滋味, Xiao Liang’s translated excerpts of ‘Flavor’
Read Xiao Liang’s ‘Reflections on translating Alexandra Mathew’s ‘Flavor’ into Chinese’
Curry leaves, cumin, coriander, cardamom: How can you be exorcized yet the core of my being
simplified all at once.
The true exchange must be between you, our spices — cinnamon, nutmeg, cloves, bay leaves — and their
self-loathing.
Too spicy is hardly ever too much chili. Rather
“Why do you add so much garam masala?”
Peppercorns, Fennel, Mace, and pickle.
An upturned nose at a scent is never trying to understand it better. Instead,
questioning why it’s so offensive.
But it’s not offensive and I don’t smell weird.
My people must be doing something right because you are the one
Waking in the morning
Performing sun salutations
Aligning your chakras by going gluten-free but still eating beef.
Your chai tea latte will not save you.
The take out you ordered last week is not your free pass
To tell me how badly you want to go on a yoga retreat
No more will I sit idly by as we are finally deemed trendy.
You can’t have my flavor.