Our goal is to present authentic culinary creations from India’s four southern states: Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka. The larger goal is to revive the disappearing culinary heritage of these regions.
I grew up with Colombian food, so I knew the flavors, even though I didn’t know how to cook. At first things didn’t taste right, so I was cooking with my mom on the phone. She’s like, what are you using? How are you doing it? I learned to cook over the phone.
How do we know if we are supposedly building health, rather than unwittingly producing disease by what we consume? We resolve what economists call “informational asymmetry” by relying on food labels, brands and trademarks to confirm the authenticity and quality of our foodstuffs. But making “correct” food choices can be daunting and baffling.
- The March of Empire: Mangos, Avocados, and the Politics of Transfer
In fact, deliberate plant transfer into the United States dates back to the late nineteenth century, to the period when Darwinism spurred scientific interest in new typologies and in the recording of new species.
- Home Run: My Journey Back to Korean Food
I was harboring all sorts of yuppie anxieties about first-time fatherhood—the unit cost of diapers and 529 College Savings Plans chief among them. But as a Korean-American, I was also worrying about our son's cultural identity. I especially looked forward to introducing him to my culinary heritage.