This week I talk with British food writer Rachel Roddy, author of two excellent books on Roman and Sicilian cooking and one of the best food writers it has been my pleasure to know over the last decade. We spent a lot of time unpacking what it means to write about a cuisine that is not “yours”, and especially the pitfalls about writing about Italian food as a non-Italian. She’s great—smart, talented, and very perceptive—and I think we really got somewhere with this one.