Pickled and Forgotten: Why Meat and Fish Pickles Are Missing From Modern Indian Cookbooks
Everyone pickles, but only some pickle fish and meat, writes Sohel Sarkar.
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Sohel Sarkar
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The Dispute Over Guava Jelly: What Indian Women’s Cookbooks Tell Us About Their Lives
With women's education in India taking off only in the 1860s, it isn't surprising that cookbooks were authored by men until then, in tones ranging from disciplinary to mansplaining. When women began to write these themselves, they did so on their own terms.
Songs of Survival: The Cultural Memory that Kept Millets Alive
Certain food memories linger in a community’s collective consciousness long after the food itself may have disappeared from people’s plates and farmers’ fields. Sohel Sarkar writes on the farming songs and rituals that have sustained millets in different parts of India.
Can Permaculture Offer Hope in a Climate-insecure World?
By rejecting the use of chemicals and improving soil health, permaculture can produce food that is healthier and, in some cases, even yield greater harvests. But can it feed India’s 1.4 billion population, asks Sohel Sarkar.