Mejor oler a mar

"Decolonizing our way of thinking, acting and cooking is something we have only recently begun to work on as a society." The Mexican journalist Ana Luisa Islas, a contributor to media outlets such as ABC, Hule y Mantel, Cuina, Reforma and the now defunct Munchies, puts her finger on the sore spot -which is none other than a wound shared by millions of people- in this lucid and frank reflection on culinary appropriation. The author, migrant, daughter, granddaughter and great-granddaughter of migrants, exposes herself without reservation in a series of essays that address the journey, both of the people and the ingredients they carry under their arms, in its physical, emotional and, above all, identity dimension. Better to Smell of the Sea is, furthermore, a recipe book that dialogues with memories and builds bridges between a past, a present and a future that we all share. Just like death.