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Contenido proporcionado por Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
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XO Soused - Chinese food..globalised, a view from New Delhi
Manage episode 295105999 series 2939988
Contenido proporcionado por Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Andrew is in New Delhi for work in this double-length episode, and oof, is he working through some stuff! How does a British-born Chinese chef contend with the parameters of Chinese food in India, or of Indo-Chinese food?
What is the difference between Chinese food in India and Indo-Chinese food? What are the flavour profiles of this hyphenated cuisine? What can these dishes tell us about how Chinese food travels and lands in distant places? And what mental and physical work do chefs have to do to translate Chinese food for local palates?
Intro and outro music: 遊子 [wanderer] by mafmadmaf.com
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com
44 episodios
Compartir
Manage episode 295105999 series 2939988
Contenido proporcionado por Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Andrew is in New Delhi for work in this double-length episode, and oof, is he working through some stuff! How does a British-born Chinese chef contend with the parameters of Chinese food in India, or of Indo-Chinese food?
What is the difference between Chinese food in India and Indo-Chinese food? What are the flavour profiles of this hyphenated cuisine? What can these dishes tell us about how Chinese food travels and lands in distant places? And what mental and physical work do chefs have to do to translate Chinese food for local palates?
Intro and outro music: 遊子 [wanderer] by mafmadmaf.com
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com
44 episodios
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