Tags

india

Interview

Tiipoi’s Masala Hardware Material traditions at the heart of South Asian cooking

A plate of four idli is served with a bowl of sambhar and chutney.

The Evolution of Idli From Old World staple to the world's largest batter factory, celebrating the humble south Indian breakfast staple in all its forms

Journal

Women, Evolution and Insects as Food On Reproductive Ecology

Seed Freedom: Toward an Earth Democracy A Conversation with Vandana Shiva

Interview

Water Futures With Anthony Acciavatti Infrastructure as Monument in the Ganges River Basin

Journal

Failure as Flavor

Journal

How To Harvest Weaver Ants Field Notes of a (very) Amateur Urban Forager

Journal

Boochi An Archive of Eating Insects in India

Essay

The Green Revolution and its Complexities The Green Revolution was hailed as a miracle cure for hunger. So why are the consequences still threatening farmers’ livelihoods, as well as the environment?

100 Days to “Cook and See” Unravels a Mystery of Missing Vegetables in Chennai

Mapping the Effects of COVID-19 on Chennai’s Food System

Beyond Stereotypes, Food Forward India on Defining the Narrative of Indian Cuisine

Coffee in the Cup: Roasting and Brewing in Indian Coffee Culture

Coffee in the Field: The Science and History of Coffee Cultivation in Chikmagalur

The Bombay Canteen’s Independence Day Dawaat is a Feast for Farmer’s Futures

The Politics of Being Vegetarian in India

Dhanushkodi and the Case for Rewilding Language and Landscape

Pomegranate and Poetry in Ancient Sangam Menus

Euphemisms and Safe Meat Words

Thalis and metal tableware have been used since the Indus Valley Civilisation, dating back to 3500–2500 BCE. Photo by Corey Olsen for MOLD Magazine.

The Orthography of Language