SciencePower in the Plate
The history of our food speaks of injustice— and invites us to redemption.
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 ...
Wednesday, November 21, 2018
Power in the Plate