From Kitchen to Page: Transforming Recipes into Engaging Cookbook Content with Danica Novgorodoff

Join us as we delve into the creative journey of Danica Novgorodoff, the talented co-writer, and illustrator of "The Simple Art of Rice." Through captivating anecdotes and a fusion of culinary exploration and visual storytelling, Novgorodoff shares her artistic vision and the beautiful tapestry of flavors and illustrations on the cookbook's pages. Get ready to be inspired and intrigued by the intersection of food and visual artistry in this extraordinary conversation.

1. Can you share a bit about your background and how you got involved in writing and illustrating?

I’ve been writing and illustrating books for more than fifteen years now—graphic novels, graphic nonfiction, children’s books, and now cookbooks! In school, I studied painting, but I also always wrote and was delighted to find that, across many different genres of books, I could tell stories and make images at the same time. The Simple Art of Rice is my first cookbook project and I’ve really enjoyed learning about food writing through the process.

2. What drew you to collaborate with JJ on “The Simple Art of Rice?” What inspired you to work on a project centered around rice?

Rice has always been at the center of my family’s table—at least on my dad’s side (my mom is from an English-Irish heritage and prefers potatoes!). My dad is Chinese-American and stir-fry is a staple in our household, though we love rice dishes from various cultures. I was excited to learn more about the history of rice and rice traditions from around the world—and to cook JJ's amazing recipes at home. I also deeply admire what JJ is doing at FieldTrip, both in terms of the meals he’s creating and the community hub that his restaurant has become. He’s an inspiration and it was an honor to help bring his vision for this book into the world.

3. Could you describe the journey of co-writing this book? How did your creative processes merge, and what was the collaboration like?

This may have been the most collaborative project I’ve ever worked on! JJ and I had frequent phone calls in which we would discuss everything from antebellum farming in the American South to street food vendors in Mexico to drought-resistant varieties of rice plants in a changing climate to his grandma’s method for making the perfect pot of rice. We also spoke with numerous experts in the field, from chefs to farmers to rice researchers. I took notes on it all and helped craft the essays and recipe headnotes you’ll see in the book. JJ worked separately with his team of recipe writers and testers to develop the recipes, though I did cook quite a few of them over the course of working on this book. JJ is always full of curiosity about rice and an easygoing collaborator—a delight to work with.

4. “The Simple Art of Rice”; is a unique blend of culinary exploration and visual storytelling. How did you approach incorporating illustrations to enhance the overall Narrative?

Visual storytelling is my passion. Once the recipes and stories had all been written, I added illustrations throughout the book to add a splash of color and extra insight to many of those narratives. It’s fun to get a glimpse of what a spice market in New Delhi or a port in Ghana or a teapot in Iran looks like. I also wanted to enrich the historical aspects of the book with images of, for example, a woman selling callas (fried rice dumplings) on the streets of New Orleans in the past century, or ancient farmers on the banks of the Yangtze River. JJ and I worked together with the photographer and graphic designer to give the book a cohesive aesthetic.

5. Rice is a staple food in many cultures around the world. Did you encounter any interesting or surprising stories or traditions related to rice during your research for the book?

One of the most interesting stories I learned was about the history of African red rice and the African rice farmers who were brought to the Americas during the dark era of the transatlantic slave trade. JJ introduced me to a book by Judith Carney called Black Rice, which opened my eyes to the critical role that skilled West African rice farmers played in building the Carolina rice industry in the antebellum times. Those enslaved workers also created the basis for much of the American cuisine that we know today. It was truly eye-opening to learn about their fascinating and devastating journeys, their ingenuity, and their unacknowledged labor.

6. What challenges did you face in translating the flavors, aromas, and textures of rice into visual representations? How did you ensure that the illustrations captured the essence of the culinary experience?

Since the photographs do much of the work to describe the flavors and textures of the food, I wanted to use the illustrations in a different way—to show the raw ingredients, some of the tools used in preparing the dish, or the places that these recipes come from. The illustrations should add a different dimension, revealing aspects of the recipe that aren’t necessarily visible in the photography or text. In some cases, I was able to use drawings to describe a process, like folding a potsticker, which would be difficult to capture in text alone.

7. Food has a way of connecting people and cultures. How do you feel;” The Simple Art of Rice”; contributes to promoting cross-cultural understanding and appreciation through the lens of rice?

It’s a delight to learn about the commonalities across different cultures’ cuisines, as well as to discover new ways of cooking and new flavors. We live in a time when there is a lot of cultural cross-pollination, and cultural identities are often quite fluid. Immigrants incorporate elements of their new homeland into recipes from their old homeland; people mingle in the kitchen and at the table with friends and family members from different backgrounds than their own. It’s wonderful that though the form and flavors of these dishes vary greatly, there is a common, universal element to them all—which is, of course, rice.

8. Were there any specific goals or messages you wanted to convey through the book? What do you hope readers will take away from their reading experience?

Mostly I wanted to help convey JJ’s vision of rice as a community-building, interconnecting food. It’s unique as a grain that’s a staple food in so many diverse cultures, and I wanted to share its incredibly rich and complicated history—the way it’s migrated around the world, the ways different chefs and cooks have used it, the fascinating way that dishes change over time as they’re passed down from generation to generation, carried to new places, and influenced by new ideas and ingredients. I hope readers will find that rice is a delicious, accessible, and versatile grain that can be enjoyed in very simple meals as well as in elaborate feasts.

9. Can you share a memorable moment or an anecdote from your collaboration with Chef JJ Johnson that stands out to you during the creation of “The Simple Art of Rice”

One of my favorite parts of working on this book was talking with rice experts from various fields—each conversation we had was memorable. Dr. Jessica B. Harris told us a story about her mother’s ghost giving her instructions on how to cook rice, and JJ and I were both like, “Wait, what did you just say?” I was so nervous talking to David Chang (I had just read his memoir) that I made JJ ask all the questions. When we talked to Parisa Parnian I left the call thinking, “I really want to be friends with her, she seems so cool!”

10. “The Simple Art of Rice” showcases the versatility of rice and offers various recipes and techniques. Do you have a personal favorite rice dish or preparation method that you discovered or rediscovered while working on the book?

I have always loved mango sticky rice but had never made it before, so that was a revelation! My husband and I both love Poppy William’s Red Beans and Rice—it’s so simple, yet so flavorful and fulfilling. The kimchi fried rice is also a favorite, and unlike anything I’ve made before! And my kids love the Sweet Purple Rice Grits with Berry Compote.

As we end our insightful conversation with Danica Novgorodoff, we are left with a deep appreciation for the artistry and passion that went into creating "The Simple Art of Rice." From delving into the history of rice and its cultural significance to exploring how food connects people and cultures, Novgorodoff and I have created a book that goes beyond recipes—a celebration of the universal love for rice and the shared experiences it brings.?