India's Culinary Contributions to the World | Dr. Colleen Taylor Sen

Описание: From the time of the Harappan Civilization India has been the center of a vast network of land and sea routes that were a conduit for plants, ingredients, dishes and cooking techniques. Traders and missionaries took Indian spices, plants, and dishes to the Mediterranean, Northern Europe, Middle East, Africa, South East Asia, and China together with one of India’s greatest contributions, vegetarianism. Starting in the mid-19th century nearly two million Indians went to the British colonies, dispersing their foodways and creating vibrant new dishes and cuisines. The trend continues today in Indian restaurants around the world, ranging from storefront dhabas to Balti curry houses and Michelin-starred temples of cuisine.

About the Speaker: Born in Toronto, Canada, Colleen Taylor Sen is a Chicago-based author and culinary historian focusing on the food of the Indian Subcontinent. She has contributed articles to Food Arts, Travel and Leisure, The Chicago Tribune, and other publications. She is the author of seven books, including Curry: A Global History; Turmeric: The Wonder Spice: A Guide to Indian Restaurant Menus; and Street Food Around the World: An Encyclopedia of Food and Culture, and co-editor of The Chicago Food Encyclopedia. Her book Feasts and Fasts: A History of Food in India was selected as one of the best food books of the year by Vogue and The Smithsonian Magazine.

Dr. Sen is currently writing a book on Emperor Asoka and the Maurya dynasty and coediting The Indian Food Companion. She has an Honours B.A. and M.A. from the University of Toronto and a Ph.D. from Columbia University.