The Indian Kitchen, with its recipes from the steamy wet Tamil tip near the Equator to the snow-sprinkled Himalayan peaks of Mughal Kashmir, is an illustrated history of the great sweep of humanity east and west along the Silk Road, in the spice trade and on religious campaigns. The worldwide spread of modern Indian cooking with its adaptions to local tastes maps the impact of an Indian diaspora. This presentation will focus on how history, geography, and human habits made India so tasty, varied – and peaceful compared to other nations.
With her popular catering business, Sandy Garson helped start the local food movement in Maine. She wrote the first-ever book to support farmers’ markets, which had a second updated edition. She joined the initial exploratory course in Food History at Radcliffe College and went on to publish articles and a second cookbook. She taught food history for the USM OLLI Senior College and ran its food discussions and workshops. She also spoke on The Indian Kitchen for the 2024 Camden Conference.
This program will take place in person, in the Androscoggin Community Room. No registration is required. There is also an option to Zoom this class; for more information, visit https://laseniorcollege.org/.
This presentation is part of a spring series entitled Senior College in the Community offered through a partnership with Lewiston Auburn Senior College. Lewiston Auburn Senior College has a long-standing relationship with community partners. In addition to this program, Senior College offers in-person, Zoom, and hybrid enrichment classes. For more information about Senior College, visit https://laseniorcollege.org/.