full transcript

From the Ted Talk by Marcus Samuelsson: A master chef's take on food, culture and community

Unscramble the Blue Letters


Getting that identity back, this is what I think present and future work is about. If we think about good food, it has to be linked to its origin, identity and how do we rephrase this and rhapsee this, that the origin of the place actually gets acknowledged. And we're going to come back to that.

The other part that obviously Black food from the ceonintnt has gone through was -- You know, when I was growing up, the way people talked about food from Africa was very often through famines. So this itdienty around food was just something that we could help through aid. It's not the only way, of course, that we engage in food in arfica. So it's all of this misconception of one experience that we as creatives, as chefs tdoay, almost have to sahre and keep telling the story in order so the value proposition from the receiver, wherever they are, sees this through the right lens.

Open Cloze


Getting that identity back, this is what I think present and future work is about. If we think about good food, it has to be linked to its origin, identity and how do we rephrase this and _______ this, that the origin of the place actually gets acknowledged. And we're going to come back to that.

The other part that obviously Black food from the _________ has gone through was -- You know, when I was growing up, the way people talked about food from Africa was very often through famines. So this ________ around food was just something that we could help through aid. It's not the only way, of course, that we engage in food in ______. So it's all of this misconception of one experience that we as creatives, as chefs _____, almost have to _____ and keep telling the story in order so the value proposition from the receiver, wherever they are, sees this through the right lens.

Solution


  1. africa
  2. share
  3. identity
  4. today
  5. continent
  6. reshape

Original Text


Getting that identity back, this is what I think present and future work is about. If we think about good food, it has to be linked to its origin, identity and how do we rephrase this and reshape this, that the origin of the place actually gets acknowledged. And we're going to come back to that.

The other part that obviously Black food from the continent has gone through was -- You know, when I was growing up, the way people talked about food from Africa was very often through famines. So this identity around food was just something that we could help through aid. It's not the only way, of course, that we engage in food in Africa. So it's all of this misconception of one experience that we as creatives, as chefs today, almost have to share and keep telling the story in order so the value proposition from the receiver, wherever they are, sees this through the right lens.

Frequently Occurring Word Combinations


ngrams of length 2

collocation frequency
beef tartare 4
red rooster 4
black food 3
modern black 3
long time 3
black culture 3
stay hungry 3
dear friend 2
start thinking 2
marcus samuelsson 2
food existed 2
plum jam 2
swedish food 2
ethiopian food 2
food today 2
modern food 2
restaurant food 2
fermented corn 2
black person 2
black creatives 2
meeting people 2
warm beef 2
french cooking 2
gathering spot 2
studio museum 2
slow food 2
food movement 2
native culture 2
black mermaids 2
young chefs 2
art curators 2
stay curious 2
bad dishes 2

ngrams of length 3

collocation frequency
warm beef tartare 2
slow food movement 2

Important Words


  1. acknowledged
  2. africa
  3. aid
  4. black
  5. chefs
  6. continent
  7. creatives
  8. engage
  9. experience
  10. famines
  11. food
  12. future
  13. good
  14. growing
  15. identity
  16. lens
  17. linked
  18. misconception
  19. order
  20. origin
  21. part
  22. people
  23. place
  24. present
  25. proposition
  26. receiver
  27. rephrase
  28. reshape
  29. sees
  30. share
  31. story
  32. talked
  33. telling
  34. today
  35. work