Salty, bitter, sweet

I picked out Salty, Bitter, Sweet by Mayra Cuevas from NetGalley because of its Own Voices authorship. Isabella's part-Latina heritage is an important aspect of this authentically complicated character's emotional makeup. Still reeling from emotional family upheavals, Isabella's need to find herself a new way to belong reminded me of similar themes in Natalie Tan's Book of Love and Fortune by Roselle Lim. Both novels are essentially foodie coming-of-age stories for which I would strongly recommend having plenty of snacks to hand whilst reading! If you love your food as much as I do Salty, Bitter, Sweet will make you hungry!

I loved how Cuevas incorporates French and Spanish locations and language into her novel. Despite Isabella being American herself, Salty, Bitter, Sweet feels like a European novel. I recognised the portrayals of Lyon and Barcelona from my own visits, and the swirl of cultural identities throughout the story reflects Isabella's own confusion about who she is and, perhaps more importantly at this stage of her life, who she wants to become. Her need to hide in a kitchen drives her culinary ambitions and she is obviously talented, however Cuevas shows how hanging our entire sense of ourselves onto one facet of our makeup is not a healthy way to live. I appreciated the correlations between Isabella's obsessive behaviour and Diego's similar situation. They are each at different stages of their emotional journeys, but this allows them to make a connection that might not otherwise have been possible - once they stop bickering that is.

Friendships, particularly female friendships, are featured prominently in Salty, Bitter, Sweet, with much of the culinary storyline taking place in an ultra masculine environment - a Michelin starred kitchen. I loved how Cuevas mutes the majority of the male characters though so, while we are always aware that the three female students are very much the minority, for us they carry the focus. Cuevas shows the dark side of what it takes to become 'the best', leaving me questioning why such hostility and angst is considered essential to creating high quality food. I, too, would rather eat imperfectly cut chips cooked with love!