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Reichl’s new memoir tells the story of a nation’s heyday and financial collapse, tracing the interconnection between food and money.
I remember the smells from my mother’s cooking that wafted in the breeze as I played as a young boy growing up in India’s heartland. I remember the smell of mustard seeds that went pop pop pop in hot mustard oil in a kadhai.
“The writer who never talks about eating, about appetite, hunger, food, about cooks and meals, arouses my suspicion as though some vital element were missing in him,” wrote the Italian writer Aldo Buzzi, in his book, The Perfect Egg: And Other Secrets. Yet, writers who write primarily about food are called food writers, not just…
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