The First Food Webinar: Future of Taste



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India has a rich culinary heritage. Our ancestors used local biodiversity to prepare sumptuous meals. They experimented with weeds, tree-borne foods, seeds which can be stored for long periods, plants with short life cycles, and even those parts of cultivated plants that are generally wasted, to create healthy and nutritious recipes.

However, we have steadily lost much of this knowledge and only a few traditional ingredients are now visible in our kitchens. Vestiges of this culinary traditions continue to exist in remote areas of the country. Centre for Science and Environment and Down To Earth’s First Food series has documented hundreds of recipes using such hardy ingredients. Our latest publication -- First Food: Future of Taste -- suggests that these ingredients would play an important role in the climate-risked world.

But the question remains: can we get healthy foods back in our kitchens? Join us for a virtual discussion with some of India’s top-notch food experts, opinion leaders, chefs and writers who are trying to do just that.

FOR FURTHER DETAILS, PLEASE CONTACT

SUKANYA NAIR
sukanya.nair@cseindia.org
Mob No: + 91 8816818864

 

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Pesentation
A glimpse of what’s inside
Anchored By
SUNITA NARAIN
Director General
Centre for Science and Environment
Panellists
ANUMITRA GHOSH
DASTIDAR Chef and restaurateur
Edible Archives
Bento Bento and Yo Colombo
MANU CHANDRA Chef and restaurateur
LUPA; Co-founder
Manu Chandra Enterprises
SANGEETA KHANNA
Nutrition and culinary
consultant and blogger
SHEETAL BHATT
Food chronicler (theroute2roots)
SHRUTI THARAYIL
Founder
Forgotten Greens
THOMAS ZACHARIAS
Chef and founder
The Locavore
VIBHA VARSHNEY
Consulting editor
Down To Earth