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Krishnendu Ray, “Culinary Cultures on the Move” & “Food in the Indian Ocean World”

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Prof. Krishnendu Ray (NYU) joins Dr. Philip Gooding (IOWC, McGill) to discuss a recent special volume of Verge: Studies in Global Asias, entitled “Culinary Cultures on the Move,” which Prof. Ray co-edited, as well as his contribution to that volume, entitled “Food in the Indian Ocean World: Mobility, Materiality, and Cultural Exchange,” which he coauthored with Dr. Kathleen Burke (NYU Shanghai) and Stephanie Jolly. This wide-ranging conversation covers the dynamics of academic collaboration across disciplines, competing geographic heuristics between Asia(s) and the broad IOW, and the possibilities of multi-sensory scholarship.

Trained as a sociologist, Prof. Ray teaches in the Department of Nutrition and Food Studies at NYU and previously at the Culinary Institute of America. He is the author of two monographs, The Migrant’s Table (Temple UP, 2004) and The Ethnic Restaurateur (Bloomsbury, 2016), and serves on the Editorial Collective of the journal Gastronomica.


Music Credit: “Nam Nhi-tu” by M. Nguyen Van Minh-Con.

Image Credit: “Kerala Spices” by Indurema, via Wikimedia Commons.

The Indian Ocean World Podcast is hosted by Dr. Philip Gooding, produced and edited by Sam Gleave Riemann, and published under the SSHRC-funded Partnership “Appraising Risk, Past and Present.”