We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast. A Stitcher Production.
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Live: An American History of Indian Cookbooks
At first glance, a cookbook is a simple collection of recipes, but read more closely, and the pages tell a different story: the history of a people and their struggle for acceptance in a place. This week: Indian cookbooks in the U.S.
In 1973, Madhur Jaffrey penned "An Invitation to Indian Cooking” and introduced many Americans to Indian cuisine. That book is now in the James Beard Cookbook Hall of Fame. Over 45 years later, Priya Krishna defies the notion that Indian food is anything but American with her cookbook "Indian-ish: Recipes and Antics From A Modern American Family." These books, born in different eras, trace Indian food's assimilation into mainstream American culture. And they raise questions: How exactly does an immigrant cuisine assimilate? When it does, what compromises are made? And where does the cuisine go from here?
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