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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member! Meant to be Eaten is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meant To Be Eaten

Heritage Radio Network

Sucharita Kanjilal on Tomatoes and Taste-making in Indian Recipes

NOV 14, 202134 MIN
Meant To Be Eaten

Sucharita Kanjilal on Tomatoes and Taste-making in Indian Recipes

NOV 14, 202134 MIN

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.