Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this virtual series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.
Indian food is as varied as the country is vast and reflects ageless cultural exchange. Different parts of plants from leaves, seeds, nuts, bark, and of course, the fruits and vegetables they produce provide deep, complex flavor and seasoning in Indian Cuisine. Simon Majumdar will explain the importance plants have on forming Indian culture and the reflection it has on the food.
Participants are invited to join the Conservatory’s free watch party 6-8pm, please select this option when registering. There will be a social hour as well as light refreshments and cash bar.
This class is part of a virtual series titled “Plants, Cuisine and Culture” created in partnership with Chicago Botanic Garden, Lewis Ginter Botanical Garden, Missouri Botanical Garden, and Phipps Conservatory and Botanical Garden.