Cuisines
Displaying 1 - 6 of 6
Introduction
Cultural heritage has been defined by UNESCO in terms of three domains: tangible culture like buildings, monuments, landscapes, books, works of art and artifacts; intangible culture such as folklore, traditions, language and knowledge; and natural heritage such as culturally…
in Overview
A smell! A true Florentine smell! Every city, let me teach you, has its own smell.
E.M. Forster, A Room with a View (1908)
In a survey of historical studies of smell, Jonathan Reinarz refers to the 'rich melange of olfactory sensations' offered by cities and towns (first explored in Aroma: A…
in Article
Somrita: We’re in the Entally Market region of Calcutta. This is located in the heart of Central Calcutta. In pre-Independence India upper caste Hindus didn’t stay in the Entally Market region primarily because of the presence of a slaughter house, as also the presence of the tanneries in Tangra…
in Video
Kathiawadi Cuisine
Dr. Desai: Today we enjoyed watching you and learning how to prepare typical Kathiawadi food. Now please tell us how did you make this? What did you use? And where do you get it from?
Saroj: Today we made ringan no olā (roasted/burnt aubergine) and bajri no rotalā (pearl-…
in Interview
What shall I tell you, my lady, of the secrets of nature I have learned while cooking?
One can philosophize quite well while preparing supper.
I often say, when I have these little thoughts…
Had Aristotle cooked, he would have written a great deal more!
~Juana Ines de la Cruz
Khana and…
in Overview