The Way We Eat Now ; This Punjaban Is the Nation's Best-Loved Chef. Here, Sanjeev Kapoor Talks About Our Changing Food Culture.
Summary
What people eat or don't eat is determined by an interplay of social, economic and technological forces. This complexity keeps the closely woven tapestry of Indian cuisine so burnished.
It explains why dosa is popular in the South, chole bhature in the North, dhokla in Gujarat or fish in Bengal. Similarly, it explains why Muslims eat beef (while Hindus don't) and Christians relish pork (banned for Muslims).See the full content of this document
Extract
The Way We Eat Now ; This Punjaban Is the Nation's Best-Loved Chef. Here, Sanjeev Kapoor Talks About Our Changing Food Culture.
MONEY MATTERS
History is a good way to study progress. Economy is the foundation, has been the foundation, and will always remain the basis of everything.Consider the economic forces at play on the culture of food: While a labourer on his way to a hard day's work will be able to afford a roadside platter of 200 g of jalebis and d...See the full content of this document