Exploring the Intersection of Food, Culture and Identity

Maybe it’s because I’m obsessed with the Steig Larsson novels (”Girl with the Dragon Tattoo,” etc), but this video from Scandinavian chef Andreas Viestad really caught my eye. He’s on a boat, the crisp, northern waters behind him, proffering the most interesting preparation of springtime asparagus I’ve seen a great long while. Makes me want to rebook that trip to Stockholm (which was cancelled by a certain volcanic eruption.) The fourth season of his show, New Scandinavian Cooking, is currently airing on public television.Check it out!

Lost in translation? According to the sign, this sandwich at a Starbucks-like coffee shop in Mumabi is a calzone. But it’s not shaped like a calzone, nor are its contents encased in baked pizza dough like a calzone. So….not a calzone. The sign also suggests that it is a “kothambir vadi” — a steamed fritter full of coriander and chilis. Perhaps that’s them stuffed inside. Hard to tell, though I don’t see a lot of coriander. I do see some cheese though….

It’s tough to know what Lays was thinking when they created Magic Masala Potato Chips. They hang at every news stand and every rest stop, there above the bags and boxes of far superior treats, like spicy, oily, chuklee, fried cereal chevida, and flaked rice with chilis. The Indians have the best snack food in the world. Why, oh why, would we try to colonize their palates with a potato chip? Don’t get me wrong — I love potato chips. But this is one food migration that should be moving in the opposite direction.