Food

Why We Love Dogs, Eat Pigs, and Wear Cows

Sonali Acharjee

The psychology behind carnism

Alain Passard: In His Elements

Nandini Nair

For Alain Passard, it is all about earth and water, air and fire. The iconic French chef talks about his culinary journey in a conversation with Nandini Nair

Mother’s Kitchen

Ullekh NP

Tracing the taste of Lucknow to the ancestral history of a dutiful daughter

Spare the Momo Please

Lhendup G Bhutia

A Tibetan snack that encloses varied flavours as well as memories, draws investment as much as political flak, it boasts of a culinary heritage that some trace to the Mongol Empire

Mise-en-Cuisine

Shylashri Shankar

Eating scenes in films embody conflict or cooperation between the characters, inform or assign an individual or family’s place in society

Eating Habits in the Age of Food Porn

Sonali Acharjee

A Sensuous meal

Colin Khoury: ‘We are all beneficiaries of ancient farmers in far-flung lands’

Madhavankutty Pillai

Colin Khoury, the author of Origins of Food Crops Connect Countries Worldwide spoke to Open about the journey of foods and how globalization has given a spurt to it

Foreign Superfoods: The Global Gut

Madhavankutty Pillai

It is not surpising that foreign superfoods like chia and quinoa are now being grown on Indian soil. Just under half of what the country eats has its origins elsewhere