Science
Power in the Plate
The history of our food speaks of injustice— and invites us to redemption.
Kendall Vanderslice
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I
sat in silence at a corner table of the bustling Vimala’s Curryblossom
Cafe in Chapel Hill, North Carolina. The spread before me was vibrant: a
bright and creamy saag paneer, chicken curry spiced as one might find
in the Kerala region of India, and stewed chickpeas prepared according
to cooking methods from Delhi. A bed of rice tinged orange from turmeric
and crispy bhatura, a yogurt-fermented white bread. The scent of star
anise, black pepper, and roasted garlic rose from their respective ...
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Wednesday, November 21, 2018
Power in the Plate
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