What a great class today! As the header asks, “should Indian food be easy to make/replicate?” What does that question even mean? In this week’s piece, we begin to understand the real significance of the cookbook as a key to interpreting food culture (and maybe even authenticity). I think Matthew hit it on the head in class when he said, “I never know a cookbook was so important and could be so involved.”

How is production, and use of the Indian cookbook an attempt to answer this week’s question? What do you think about the comparisons & contrasts of Madhur & Anjum?

Also take a look here!

Have a great break!

-Dr.B.