Gan Chin Lin: “When it comes to substituting meat products, a lot of people can only imagine the didacticism of swapping one protein for another protein, but I think that it really expands your horizons when you think about taste and experience and how a substance reacts to heat over a duration of time… It’s really interesting to see the diverse ways people try to reimagine certain memories of food. I wouldn’t say that they are replicating meat wholesale; I think there’s a certain extent to which these recipe-makers and cooks know that this is not the real thing, but it’s just so clever and creative the way different ingredients and what we have in our fridge can be recombined, and you get closer to a memory and I think that that part is what counts, because that part is what counts and that is in itself, as nourishing as what you eat.”

Gan of @tumblinbumblincrumblincookie, shares about how her personal relationship with food, plus: *Asia’s history with vegetarianism* *Privilege and food choices* *Culinary ingenuity when it comes to transforming vegetables* *Constraints with vegan baking* *Ethnicity, religion, and our relationship with animals and animal products* *The porousness of authenticity* *Food education in Singapore and TAF Club* *Hopes for Singaporean food culture*

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