How ‘Local’ is the Mid Day Meal?
Zoya Naaz Rehmaan explores whether the Mid Day Meals in different states consider the everyday dietary habits of the students they cater to.
Culture
14 posts
Discovering Gular, the Lesser-Known Fig, and Other Lessons About Lost Foods
The gular fruit does not exist. Or at least, that’s what the stories say. Historian Priti Saxena, a brief resident of Bihar, discovered gular close to her home in Patna. Intrigued by the mythical narratives around this food, she began tracing its social life over time.
Bittersweet: Five Voices on Food and Queerness
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate intersection of food and love.
Recipes of Revolt and Resistance: Artist Rajyashri Goody Challenges Deep-Rooted Casteism
Through her practice, artist Rajyashri Goody probes the perversions of caste in India, and how food forms a locus where the interplay of power and powerlessness is unfortunately most evident.
Following Judima in Dima Hasao: A Rice Wine Story
Judima is a rice wine predominantly brewed by Dimasa women in Assam. Based in Tereh Village, Khimkho Hojai—a self-reliant farmer—brews it for her household, with help from her husband.
Watching The Great Indian Kitchen with 300 College Students
Why are so many women in India still saddled with kitchen chores? Vinay Kumar, who teaches a critical reading and writing course in Bengaluru, writes about the experience of watching 'The Great Indian Kitchen' with his class.
‘To us, an activist approach is a people-centric approach’
A team of artists, writers, and researchers collaborate to create a graphic series that demystifies the laws and policies around food, and the food systems that we are part of.
Dried Fish: Going Beyond Smell
While India has a rich and diverse culture around cooking dried fish, it hasn’t been celebrated owing to its fraught histories, matters of identity, and smells. Shruti Tharayil writes on challenging old hierarchies of smells, and her own journey of unlearning.
What Makes a Potluck Tick?
Recalling a potluck in Suratgarh for which she took a dabba of hot thenkuzhal, Meera Ganapathi contemplates the unspoken rules of a potluck, and the essence of what makes one stand out.
Between Vegetarianism and Bans, Can We All Agree to Meat Halfway?
As pro-vegetarian and vegan narratives gain gumption in India, a closer look at the ethical, environmental, and social realities of this dialogue.
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