Curry Goes Global: The Geopolitics of Good Taste

Wednesday, February 28 5:00 PM - 6:15 PM

Online — Zoom Webinar

Plate of food with a spoon and fork.

The USF Center for Asia Pacific Studies welcomes professor Krishnendu Ray for an online lecture on the history of curry. Curry was a British Indian invention that traveled through the imperial navy to end up as the Japanese curry-rice in the drive towards military modernization at the other end of the Eurasian world. This talk is about the unusual trajectory of an ersatz invention and its entanglement with geopolitical power and the biopolitics of a martial race.

Krishnendu Ray is a Professor in the Department of Nutrition and Food Studies at New York University. He is the Director of the Doctoral Program. He was the Chair of the department from 2012-2021. He is the author of The Migrant’s Table (2004) and The Ethnic Restaurateur (2016) and the co-editor of Curried Cultures: Globalization, Food and South Asia (2012). He was a faculty member and the Acting Associate Dean of Liberal Arts at The Culinary Institute of America (1996-2005) and the President of The Association for the Study of Food and Society from 2014-2018. He is an Editorial Collective Member of the Food Studies journal Gastronomica.

Community Partners: MA in Asia Pacific Studies, Asian Studies, History Department