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Feasts and Fasts: A History of South Asian Food from Ancient Times to Devon Avenue with Colleen Sen
Date:May 7 2015
Time:6:30 p.m.
Website:Description:
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India's incredible range of climates, languages, religions, tribes, and customs. Yet what is it that makes Indian food recognizably Indian, and how did it get that way? Giving examples from her new book Feasts and Fasts: A History of Indian Food, Colleen Sen will take us on a culinary journey, telling the colorful story of how, for thousands of years to the present day, the cuisine of India has been an ever-evolving melting pot of culture and tradition.
As early as 2500 BCE cooks in the Indus Valley were spicing their dishes with turmeric, ginger, and garlic — ingredients for a 4000-year old North Indian curry. Other indigenous plants include lentils, eggplants and black pepper. At the same time, as one of the first global economies, India gave the world exotic flavors, spices, mangoes, curry, and a rich and varied vegetarian cuisine while traders and invaders introduced potatoes, tomatoes, pineapples, chilies and many new dishes (even samosas).
Colleen will also talk about dietary prescriptions and proscriptions, the origins of vegetarianism, the links between diet, health, and medicine, and the food ways of the Indian diaspora.
West Ridge Resident Colleen Taylor Sen is a Chicago-based culinary historian who writes about the food and culture of the Indian subcontinent. She is the author of six books, including Curry: A Global History (2009); A Guide to Indian Restaurant Menus (2011); Turmeric: The Wonder Spice (2014); Street Food Around the World: an Encyclopedia of Food and Culture (2013); and Food Culture in India (2005). www.colleensen.com
Copies of her book will be on sale and tasty Indian snacks will be served.
Location:As early as 2500 BCE cooks in the Indus Valley were spicing their dishes with turmeric, ginger, and garlic — ingredients for a 4000-year old North Indian curry. Other indigenous plants include lentils, eggplants and black pepper. At the same time, as one of the first global economies, India gave the world exotic flavors, spices, mangoes, curry, and a rich and varied vegetarian cuisine while traders and invaders introduced potatoes, tomatoes, pineapples, chilies and many new dishes (even samosas).
Colleen will also talk about dietary prescriptions and proscriptions, the origins of vegetarianism, the links between diet, health, and medicine, and the food ways of the Indian diaspora.
West Ridge Resident Colleen Taylor Sen is a Chicago-based culinary historian who writes about the food and culture of the Indian subcontinent. She is the author of six books, including Curry: A Global History (2009); A Guide to Indian Restaurant Menus (2011); Turmeric: The Wonder Spice (2014); Street Food Around the World: an Encyclopedia of Food and Culture (2013); and Food Culture in India (2005). www.colleensen.com
Copies of her book will be on sale and tasty Indian snacks will be served.
Chicago Public Library, Northtown Branch, 6435 N. California Avenue
Cost:free
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