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into things," he says."They pair well with seafood or anything with fat or alcohol will absorb it.

We infuse native black truffle into avocados.”.“What?” I ask.. “I usually cut an avocado open and put it in the fridge with the truffle.The truffle just shares headspace with whatever you’re trying to infuse."

She also tells me that you can infuse raw eggs in their shells.. "Truffles lose aroma every day.It’s not like you’re stealing the aroma by infusing.

It burns off, the longer you have it.

Let the truffle do the work for you.While her cookbook became an authority for Thai cooking, it presented a fantasy version of Thailand to Americans, one that was both exoticized, inaccurate, and harmful.

Food became a way for people to think of Thais as "exotic" during the development of Thailand's tourism industry after WWII and helped to justify American involvement in Thailand.The way Wilson wrote about and standardized Thai food in her cookbooks was a way to assert dominance over Thai culture and it was American military presence and ongoing relations in Thailand that enabled women like Wilson to discover and represent Thai food culture in the first place..

The Authenticity Trap.Food can shape both how different groups of people are seen and how they see themselves.