About the Author

Colleen Taylor Sen is an independent food historian and writer based in Chicago, specializing in the cuisine of the Indian subcontinent. Her previous publications include Curry: A Global History (Reaktion, 2009), Turmeric: The Wonder Spice (co-author, 2014) and Street Food Around the World: An Encyclopedia of Food and Culture (co-editor, 2013).

Reviews

"A richly detailed volume, with colorful historic images, some poetry ("Ode to Ghee") and a few ancient recipes. It begins with the prehistoric era, moves on to religious influences, the arrival of Marco Polo in the 1292, the development of regional variations, the Partition of India in 1947 and the creation of tandoori chicken, a relative newcomer to the Indian table."-- "Chicago Tribune"

"An ambitious tome which explores India's various dietary conventions and religions through the ages."
-- "Independent"

"I wouldn't be surprised if Feasts and Fasts is hailed as the best book of the decade on culinary identity."-- "Indian Express"

"In a surprisingly handy, 350-page volume, Taylor Sen harmonizes the diverse voices, traditions, and techniques that underlie the track of India's culinary heritage without obfuscating a single note. This balancing act, in fact, serves as the focus of her enquiry: how does one speak of an Indian cuisine in the face of the multiplicity of sources that went into its making? Is there in fact a gastronomic culture in common to all Indians, and how does one begin to plot its contours? The answer, and one of the book's strengths, lies in rooting cultures of consumption within religious, philosophical, and socio-economic frameworks. Feasts and Fasts posits food not as fuel but as an active, ever-changing product of 5,000 years of political upheavals, migrations and conquests, revelries and lamentation."
-- "Scroll"

"India is home to some of the most colorful, varied and flavorful cuisines on the planet, so it's a particular shame that Americans are familiar with a pitiful fraction of it. In Feasts and Fasts, food historian Colleen Taylor Sen seeks to broaden our culinary horizons with an in-depth look at the subcontinent's edible history through its complex web of religious, moral, social and philosophical inner workings. There's plenty about the origins of India's widespread vegetarian practices, as well as the evolution of spice use across both culinary and medicinal spheres. And yes, you're going to want to eat samosas afterward."
-- "Smithsonian, Best Books About Food 2016"

"Sen's interdisciplinary history of the culture surrounding India's food is a comprehensive addition to any library. Not only does the book examine India's history and culinary developments from the prehistoric through present day eras, it also interweaves snippets of literary works and recipes that are now enjoyed worldwide. Sen follows various influences on modern Indian cuisine, including religion, climate, and colonialism, and concludes with a chapter on the assimilation of Indian influences in nations around the world, giving thorough insight into one of the world's most diverse cuisines."
-- "Saveur"