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AI Creative Writing Anthology: 20 Authors Share How to Use Computer Tools

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Iqra Iqbal

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“Saimin was inspired by Japanese ramen, Chinese mein, and Filipino pancit, and developed during Hawaiʻi's plantation era. After a hard day's work, sugarcane and pineapple plantation laborers returned to their homes to prepare dinner. To save money, each family would bring an ingredient they could spare. They would throw all the ingredients into a pot and share the dish. Saimin is composed of ingredients taken from laborers of the early 1900's: Chinese, Japanese, Korean, Filipino, Hawaiian and Portuguese. During these communal meals, families and friends gathered to talk and share. Today, saimin is a local favorite in Hawaiʻi.”

FoodMulticulturalHawaiianLocal
Book:Plenty Saimin
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“To this day I vividly remember the smell and taste of everything we had. Soup first, the first delicious hot mouthful for almost twenty-four hours … it was crème d'asperge, and it came smocking-hot in brown earthenware bowls with handles like gnomes’ ears, and asparagus-tips bobbed and steamed on the creamy surface. With the soup came butter with the dew on it, and crusty rolls so new that where they lay on the plastic table-top there was a tiny dull patch of steam. Phillippe revived to that soup as a fern revives to water. When his omelette arrived, a fluffy roll, crisped at the edges, from which mushrooms burst and spilled in their own rich gravy, he tackled it with an almost normal small-boys’ appetite. My own brand of weariness demanded something more solid and I had a stake. It came in a lordly dish with the butter still sizzling on its surface and the juices oozing pinky-brown through the mushrooms and tomatoes and tiny kidneys and the small mountain of crisply-fried onions … if filet mignon can be translated as darling steak this was the very sweetheart of its kind. By the time that adorable steak and I had become one flesh I could have taken on the whole Valmy clan single-handed.”

Food
Book:Nine Coaches Waiting
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“For now, Cal detailed Kostya's left arm with an undead cornucopia--- flowering skulls surrounded by fruit and grains and veggies, their eye sockets and mouths and nose holes all blooming with herbs--- rosemary and thyme, Thai basil and cilantro. The bones were nestled among other culinary delights--- fruits de mer, oyster shells and curling pink shrimp, crab legs and lobster claws, cuts of meat, steaks and chops and poultry, dumplings and noodles, pastry and bread; and tools of the trade--- knives and forks and spoons, spatulas, cleavers, balloon whisks, kitchen twine. The detail was otherworldly, each element real enough to touch, and, surrounding it all, the frothy flow of rich, dark wine--- Cabernet, Petit Verdot--- cascading down from an upended glass on his shoulder, dripping along the entire length of his arm.”

FoodThemeUndeadTattoosSleeve
Book:Aftertaste
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