It has been said that a nation’s culinary history, the traditional foods and recipes of its people must be treasured with as much zeal as its monuments and works of art. Food is an important manifestation of culture, steeped in history and flavoured with every sensory experience: love, loss, greed, poverty, desperation and even nationalism. But how does one begin to unravel and then present a composite culinary identity? Academic writer Shylashri Shankar uses her researcher’s lens to explore the complex evolution of India’s food traditions in her book of food essays: Turmeric Nation, A Passage through India’s Tastes.
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