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I wanted to create a different platform for readers and make it fun \u2014 an interactive, casual space where authors can engage with audiences intimately and inspire them to read<\/p>\n
Sunayana Chibba, curator of the evening<\/p>\n<\/div>\n
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![\"Sunayana](\"https:\/\/static.toiimg.com\/photo\/msid-131681739\/sunayana-chhibba-curator-of-the-evening.jpg\" "\\"Sunayana")
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Sunayana Chhibba, curator of the evening <\/p>\n<\/div>\n<\/div>\n
\u201cComing from a family in India known for its cuisine (the royal family of Awagarh, Uttar Pradesh) and then marrying into the Rana family in Nepal, which is equally known for its food culture, food has never left me,\u201d said Rohini Rana, who recently authored Memories on a Platter. Speaking about documenting food heritage, she observed, \u201cRecipes are memory and recipes are culture. If you want to look back at the history of your family, your culture or where you came from, recipes become a conduit of your heritage. Nothing explains cultural heritage better than a platter in front of you.\u201d <\/p>\n\n
![\"Rohini](\"https:\/\/static.toiimg.com\/photo\/msid-131681595\/rohini-rana.jpg\" "\\"Rohini")
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Rohini Rana<\/p>\n<\/div>\n<\/div>\n
\u2018Food writing is no longer just about food\u2019<\/span>The panel also reflected on how food writing today extends beyond recipes to encompass culture, identity and lived experiences. Food historian Pushpesh Pant, who has written over 50 books on food cultures, noted how food writing itself has evolved over the years. \u201cFood writing has certainly ceased to be only writing about food. It is a bit of travel, sociology, commentary, seasonality, tradition and culture. In some cases, it is also about gender, politics and prohibition. Food writing today is far more layered, which also makes it more difficult,\u201d he said. <\/p>\n\n
![\"Michael](\"https:\/\/static.toiimg.com\/photo\/msid-131681659\/michael-swamy-and-yash-saxena.jpg\" "\\"Michael")
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Michael Swamy and Yash Saxena<\/p>\n<\/div>\n<\/div>\n
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If you remember your heritage, you don\u2019t let it disappear. If a recipe is lost, a part of you is lost. As long as memory remains, a part of who you are will survive<\/p>\n
Pushpesh Pant, food historian and author<\/p>\n<\/div>\n
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![\"Pushpesh](\"https:\/\/static.toiimg.com\/photo\/msid-131681581\/pushpesh-pant.jpg\" "\\"Pushpesh")
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Pushpesh Pant <\/p>\n<\/div>\n<\/div>\n
Chef Michael Swamy, who has authored several cookbooks, reflected on the emotional value of cookbooks. \u201cThere\u2019s something deeply personal about a cookery book. It is never just about recipes. It is about the journeys that led to them \u2014 the places, the people, the conversations and the quiet moments of discovery along the way,\u201d he said.Returning to the roots<\/span>Michael also spoke about the need to return to traditional cooking practices. \u201cLet\u2019s go back to the traditional way of cooking, to the way food was made earlier, because chefs are responsible for the health of their guests. We can go to a Gordon Ramsay restaurant, but we won’t have the guts to tell him what to cook. But we’ll go to our Indian restaurant and try to control our chefs. Chefs must put their foot down and say, \u2018Let us go back to our roots and let us give you great food\u2019,\u201d he said.<\/div>\n
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Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Food writers and historians convened at Kitchen Kronicles to explore the evolving landscape of food writing. Panelists emphasized how food documentation preserves cultural heritage and personal memories, with discussions highlighting the genre’s expansion beyond recipes to include sociology, identity, and lived experiences. Chroniclers of food cultures gathered for Kitchen Kronicles, an evening curated by Sunayana […]<\/p>\n","protected":false},"author":1,"featured_media":20406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[150],"tags":[],"class_list":["post-20405","post","type-post","status-publish","format-standard","has-post-thumbnail","category-delhi"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/posts\/20405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/comments?post=20405"}],"version-history":[{"count":0,"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/posts\/20405\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/media\/20406"}],"wp:attachment":[{"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/media?parent=20405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/categories?post=20405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/banitoday.com\/hi\/wp-json\/wp\/v2\/tags?post=20405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\u2018Recipes](\"https:\/\/static.toiimg.com\/thumb\/msid-131681815,imgsize-79380,width-400,height-225,resizemode-72\/131681815.jpg\" "\\"Food")
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