The Culinary Historians of Chicago will be hosting this event. Send your RSVP directly to [masked] in addition to signing up for this meetup. The cost is $5, ($3 for students and free for Kendall College students and faculty) which can be paid at the event. This is an "Attend-On-Your-Own" meetup. Please read event description below:
For thousands of years, spices have played an important role in Asian medicine. Of all the spices, none was more important than turmeric. It was used to treat gastrointestinal and pulmonary disorders, diabetes, atherosclerosis, bacterial infections, and skins diseases. A couple of decades ago, medical researchers noticed that countries where peoples’ diet regularly includes turmeric and curry powder have much lower rates of breast, prostate, lung and colon cancers childhood leukemia and Alzheimer’s than people who are not turmeric-eaters.
Today research is being conducted at leading medical centers on the benefits of turmeric. Preliminary results indicate that turmeric has antiviral, anti-bacterial, anti-fungal, anti-oxidant and anti-inflammatory properties. The results are so promising that physicians are recommending that everyone include half a teaspoon a day of turmeric in their daily diet.
Our speaker, Colleen Sen, will give us a tell-all about turmeric as she quotes from her new e-book, Turmeric: The Wonder Spice, which she co-wrote with Helen Saberi, a London-based food historian. The book, due at the end of January, offers turmeric recipes from India and Afghanistan where turmeric is used extensively in cooking, as well as recipes from Thailand, Malaysia, South Africa and North Africa. The authors have also adapted American and British favorites, such as mashed potatoes, jambalaya, bubble and squeak and fishcakes. There is even a recipe for a doggie birthday cake with turmeric!
Colleen Sen is a Chicago-based food historian and writer. Her books include Food Culture in India; Curry: A Global History; A Guide to Indian Restaurant Menus; and (with Bruce Kraig) Street Food around the World: An Encyclopaedia of Food and Culture. She is currently writing A History of Indian Food and Drink.
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Cost of the lecture program is $5, $3 for students
and no charge for Kendall students and faculty.
To reserve, please e-mail your reservation to: