‘I have discovered since how much memory of ‘the old country’ is carried by migrants in food and cuisine. I am still addicted to Jamaican cooking: the creole blend of spices and seasonings – garlic, thyme, pimento, spring onions, Scotch Bonnet hot peppers… These smells and tastes bring back an entire life which, for me in London, is no longer mine.’

– Stuart Hall, Familiar Stranger

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