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Hosted By
Opinion
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Published December 16th, 2014

Running time: 4 Minutes

By Elizabeth Saxe

Why do we think of certain cuisines as high class or low class? Find out on episode 12 of the JDS Variety Hour, where sociologist Krishnendu Ray breaks down what factors create prestige in the food world.

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Hosted By
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This week on the Joshua David Stein Variety Hour... Half Hour, host Joshua David Stein is talking Indian food with guest Dr. Krishnendu Ray. Krishnendu is a Professor of Nutrition and Food Studies at NYU and talks to Joshua about the Indian cuisine in the city and how it is evolving. The two then embark on a lively discussion about the recent review Joshua wrote on the Indian restaurant Awadh. Krishnendu also talks about what the definition of ethnic food is and what it ideally should be. After the break, Sameer Gupta and Abhik Mukherjee, playing the tabla and sitar, round out the show with a unique and amazing musical selection. Catch them playing live with the Brooklyn Raga Massive. This program was brought to you by Rolling Press.

"Once an audience classifies a cuisine as ethnic, what you are looking for is cheapness and tradition. You're not paying for innovation." [9:23]

"We have great respect for foreign cuisines and relatively low respect in terms of prestige of respect for immigrant cuisines, which is what we call ethnic cuisines." [15:32]

--Dr. Krishnendu Ray on the Joshua David Stein Variety Hour... Half Hour


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Hosted By
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How do you indigenize a food? What are the hummus wars? Tune in to a food identity themed episode of A Taste of the Past as Linda Pelaccio chats with Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU. Tune in to learn how cuisine is shared and sometimes protected in different countries and cultures. Learn what makes a dish "authentic" and how hummus has caused such a fuss between nations. This program was sponsored by Cain Vineyard & Winery.

"Migration provokes changes in foodways."

"I think in America we all understand that nothing is truly authentic."

"The word hummus is just the Arab word for chick pea, it has nothing to do with preparation."

--Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU on A Taste of the Past


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