Green chili and other impostors
Book - 2021
"Follow a food trail and you'll find yourself crisscrossing oceans. Join Nina Mukerjee Furstenau in Green Chili and Other Impostors as she picks through lost tastes with recipes as codes to everything from political resistance to comfort food and much more. Pinpoint the entry of the Portuguese in India by following green chili trails; find the origins of limes, trace tomatoes and potatoes in India to the Malabar Coast; consider what makes a food, or even a person, foreign marvel how and when that designation ceases. Food history is a world heritage story that has all the drama of a tense thriller or maybe a mystery. Whose food is it? Who gets to tell its tale? Respect for food history might tame the accusations of appropriation, b...ut what is at stake as food traditions ebb away with changes in soils, in biodiversity? The great, and not-always-good, story of us is on the table"--
- Subjects
- Genres
- Cookbooks
- Published
-
Iowa City :
University of Iowa Press
[2021]
- Language
- English
- Main Author
- Physical Description
- xvii, 264 pages : illustrations ; 21 cm
- Bibliography
- Includes bibliographical references and index.
- ISBN
- 9781609387983
- Acknowledgments
- Authors Note
- Introduction: Satisfying Our Hungers
- Finding Rani Green Mango Chutney
- Chapter 1. Ten Men in a Train Car, to Say Nothing of the Cheese
- Lassi | Yogurt Drink
- Sandesh and Nolen Gur Cheesecake
- Simple Jaggery Syrup
- Chhana | Simple Soft Cheese
- Naan Khatai
- Chapter 2. When Life Hands You Uncommon Limes
- Nimbu Pani | Fresh Lime Soda
- Moong Dal with Gondhoraj Lebu | Yellow Dal with Lime
- Panta Bhat | Cilantro-Lime Rice
- Chapter 3. A Grain by Any Other Name
- Radha Tilok Rice
- Yam Theeyal | Sour Yam Curry
- Moong Dal with Peas | Yellow Dal with Green Peas
- Fried Eggplant
- Crisp Papads
- Kedgeree | Fish, Rice, and Eggs
- Chapter 4. Green Chili and Other Impostors
- Lote Maacher Jhaal | Bombay Duck
- Chingri Pithe | Savory Prawn Cake
- Chapter 5. You Say Aloo, I Say Batata, er, Potato
- Calcutta-Style Chicken Biryani
- Chapter 6. The Art of Replacing
- Aloo Makallah | Slow-Fried Potatoes
- Hilbeh | Fenugreek-Cilantro Chutney
- Chitanee | Hot-Sour Chicken Stew
- Bamia Khatta | Chicken and Okra Stew
- Flower Silliman's Special Fruitcake
- Candied Citrus Peel
- Chapter 7. Pea Soup
- Koraishutir Kochuri | Puffed Bread with Green Pea Filling
- Chapter 8. Trifle-ing with Empire
- Sipra's Omelet with Green Chili
- Fish Veronique
- Tipsy Pudding
- Victoria Sponge
- Chapter 9. Chapati Love
- Kolkata Khati Rolls | Parathas with Spicy Filling
- Raita
- Tomato-Chili Sauce
- Chapter 10. A New Hybrid Cuisine
- Fish Molee | Coconut Fish Stew
- Chicken Jhalfrezi
- Chapter 11. Truth in Tea...Plus, Chili Chicken
- Mrs. Beeton's Tea
- Kolkata Chili Chicken
- Chapter 12. At the Table of Disappearing Food Trails
- Kolkata Armenian Dolmades | Stuffed Chard
- Kolkata Armenian Harisa | Peeled Wheat and Chicken
- Chapter 13. Food of the Gods
- Chapter 14. Eating India
- Mutton Chaap | Lamb and Goat with Yogurt
- Bhuni Khichuri | Fried Rice with Vegetables
- Maacher Kalia with Potatoes and Cauliflower | Fish with Potatoes and Cauliflower
- Green Mango Pickles
- Korola and Begun Subji | Stir-Fried Bitter Gourd with Eggplant
- Kosha Mangsho | Mutton with Onions
- Maacher Shorshe Jhol | Mustard Fish
- Pitha Patishapta Narole Gur | Eggless Crepes with Coconut and Jaggery
- Metric Conversion Chart
- Selected Bibliography
- Index