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This week's discussion on A Taste of the Past focuses on curry, one of the most widley used - and misused - terms in the culinary lexicon. Joining Linda is Colleen Taylor Sen, a food historian and journalist specializing in the cuisine of India. Linda and Colleen trace the history of curry, from the East India Trading Company to British fast food chains. Tune in and learn what should and shouldn't be considered curry and how curry leaves differ from curry powder. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.cainfive.com

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Tags:
Heritage Radio Network, A Taste of the Past, Linda Pelaccio, Cain Five, Cine Vineyard & Winery, www.cainfive.com, Colleen Taylor Sen, food historian and journalist, author of Food and Culture in India, kari, curry as any dish made with curry powder, curry leaves grow wild in India, South Indian restaurants, madras curry powder, curry powder need not necessarily use the leaf, first commercial curry powder was 1739, produced in Britain, health benefits of curry powder, turmeric, curry is the national dish in Britain, sold everywhere, Indian food has never caught on in the US like it has in Britain, East India Trading Company, black pepper trade, first great multi national corporation, Columbian exchange, Indonesian dutch food, Currywurst, Vietnamese curry powder, Indian food can be very labor intensive, Indian fast food, ready made curries, global trend towards spicier food, Thai curries, Japanese curry, 40% of the population Trinidad is Indian, Jamaican goat curry, what is the greatest myth about curry,


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