This episode is part of a collaboration with <a href="https://online.ucpress.edu/gastronomica">Gastronomica: The Journal for Food Studies</a>, hosted by Gastronomica editorial collective member Krishnendu Ray. The tomato is a staple ingredient in Indian subcontinental cooking, but this is a relatively recent phenomenon. In this episode, anthropologist <a href="https://anthro.ucla.edu/person/sucharita-kanjilal/">Sucharita Kanjilal</a> explains how tomatoes became incorporated into Indian pantries in the 20th century. Weaving together the histories of two British imports -- the tomato and the recipe -- she discusses the fluidity of taste-making in postcolonial India.Photo courtesy of Sucharita Kanjilal.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by<a href="http://heritageradionetwork.org/donate"> becoming a member</a>!Meant to be Eaten is Powered by <a href="http://simplecast.com/">Simplecast</a>.

<description>&lt;p&gt;This episode is part of a collaboration with &lt;a href="https://online.ucpress.edu/gastronomica"&gt;&lt;i&gt;Gastronomica: The Journal for Food Studies&lt;/i&gt;&lt;/a&gt;, hosted by &lt;i&gt;Gastronomica &lt;/i&gt;editorial collective member Krishnendu Ray. The tomato is a staple ingredient in Indian subcontinental cooking, but this is a relatively recent phenomenon. In this episode, anthropologist &lt;a href="https://anthro.ucla.edu/person/sucharita-kanjilal/"&gt;Sucharita Kanjilal&lt;/a&gt; explains how tomatoes became incorporated into Indian pantries in the 20th century. Weaving together the histories of two British imports -- the tomato and the recipe -- she discusses the fluidity of taste-making in postcolonial India.&lt;/p&gt;&lt;p&gt;Photo courtesy of Sucharita Kanjilal.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by&lt;/i&gt;&lt;a href="http://heritageradionetwork.org/donate"&gt;&lt;i&gt; becoming a member&lt;/i&gt;&lt;/a&gt;&lt;i&gt;!&lt;/i&gt;&lt;/p&gt;&lt;p&gt;&lt;i&gt;Meant to be Eaten is Powered by &lt;/i&gt;&lt;a href="http://simplecast.com/"&gt;&lt;i&gt;Simplecast&lt;/i&gt;&lt;/a&gt;&lt;i&gt;.&lt;/i&gt;&lt;/p&gt;
</description>

This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. The tomato is a staple ingredient in Indian subcontinental cooking, but this is a relatively recent phenomenon. In this episode, anthropologist Sucharita Kanjilal explains how tomatoes became incorporated into Indian pantries in the 20th century. Weaving together the histories of two British imports -- the tomato and the recipe -- she discusses the fluidity of taste-making in postcolonial India.

Photo courtesy of Sucharita Kanjilal.

Meant To Be Eaten

Sucharita Kanjilal on Tomatoes and Taste-making in Indian Recipes

Sucharita Kanjilal on Tomatoes and Taste-making in Indian Recipes

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