Even on the deck of Rotanak Ros’s terrace house on the banks of the Mekong River, Cambodia’s midday heat is stifling. Despite the blazing stovetop, the fans hang motionless in their cages so as not to disturb the filming of the day’s cooking class. The camera rolls its gaze from the pumpkin lying in even clumps on her chopping board to the rich red clay pot on the stove. Chef Nak takes a breath, wipes the sweat beaded on her brow and smiles. Take two.
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