Podcasts about mayukh sen

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/biography

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/asian-american-studies

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/film

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/performing-arts

In 2022, Michelle Yeoh became the first Asian actress to win the Academy Award for Best Actress. But she wasn't the first actress of Asian origin to be nominated. In 1935, Merle Oberon was nominated for Best Actress for the role of Kitty Vane in The Dark Angel, only her second film in the U.S. film industry. But no one knew Oberon was Asian. Her public biography said she was born to white parents in Tasmania, eventually moving to India and, from there, to the UK. But Merle Oberon, in truth, was of Anglo-Indian origin, born in Bombay. She'd hidden her heritage to get around U.S. censorship and immigration laws—a secret she took to her grave, even if many in the industry suspected the truth. Mayukh Sen tackles Oberon's life in Love, Queenie: Merle Oberon, Hollywood's First South Asian Star (W.W. Norton: 2025). Mayukh Sen is the James Beard Award-winning author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton: 2021). He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York. You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Love, Queenie. Follow on Twitter at @BookReviewsAsia. Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/south-asian-studies

As the first Asian, and only South Asian, to be nominated for a Best Actress Oscar, Merle Oberon’s place in the pantheon of cinema is historic. But it came with enormous sacrifice as Oberon had to hide her race to stay working. Amna Nawaz sat down with writer Mayukh Sen to discuss "Love, Queenie," a new book on Oberon’s rise to fame, her groundbreaking career and eventual fade from the spotlight. PBS News is supported by - https://www.pbs.org/newshour/about/funders

As the first Asian, and only South Asian, to be nominated for a Best Actress Oscar, Merle Oberon’s place in the pantheon of cinema is historic. But it came with enormous sacrifice as Oberon had to hide her race to stay working. Amna Nawaz sat down with writer Mayukh Sen to discuss "Love, Queenie," a new book on Oberon’s rise to fame, her groundbreaking career and eventual fade from the spotlight. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Front Row Classics welcomes author Mayukh Sen to celebrate the life of Merle Oberon. Mayukh recently penned "Love, Queenie: Merle Oberon, Hollywood's First South Asian Star". The book captures the complicated life of Oberon while also providing a picture of the political atmosphere of the first half of the 20th century. Brandon and Mayukhk discuss the origins and research process of the book as well as some of the high points of Oberon's life. "Love, Queenie: Merle Oberon, Hollywood's First South Asian Star" is available from W. W. Norton & Company wherever books are sold. Mayukh Sen is the James Beard Award-winning author of Taste Makers. He is a 2025 Fellow at New America, and has written on film for the New Yorker, the Atlantic, and the Criterion Collection. He teaches journalism at New York University and lives in Brooklyn, New York.    

Love, Queenie Front Row Classics welcomes author Mayukh Sen to celebrate the life of Merle Oberon. Mayukh recently penned “Love, Queenie: Merle Oberon, Hollywood’s First South Asian Star”. The book captures the complicated life of Oberon while also providing a picture of the political atmosphere of the first half of the 20th century. Brandon and … Continue reading Ep. 295- Love, Queenie-Interview with Mayukh Sen →

In 1936, Merle Oberon became the first Asian woman–and person of color–to receive an Oscar nomination for best actress. She was nominated for her role in The Dark Angel and later starred in films like Wuthering Heights. But Oberon kept her mixed-race, South Asian heritage a secret, passing as white for her entire career. Mayukh Sen tells this story in Love, Queenie, the first biography of Oberon. In today's episode, Sen speaks with Here & Now's Deepa Fernandes about prejudice the actress faced during her upbringing in India, the role men played in her career, and the elaborate stories she told to keep her identity a secret.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Your eyes don't deceive you! Ticklish Business is back, kinda. Kristen sits down with author Mayukh Sen to talk all about Merle Oberon, the subject of Sen's latest book, Love, Queenie: Merle Oberon, Hollywood's First South Asian Star. Sen breaks down the stereotypes about Oberon he wanted to dispel and how she was able to rise above Hollywood racism. We appreciate everyone continuing to support us, as either a Patron or listener. Emily and I are working on doing the show monthly for now as we finish up our books. So definitely be on the lookout for some TCMFF goodness come April.

Obviously we were going to do an episode about Madhur Jaffrey, and so here it is.Madhur Jaffrey: the actress who taught British and American audiences how to cook Indian food.Lewis Bassett speaks about Madur with Mayuk Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America. We talk about Madur's life, some of the barriers to her success as an actress and her move into being a celebrity chef where she made huge waves, plus a lot more. Find out more about Mayuk Sen here and read his article on Madur here (paywalled).The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

In part two of this week's reverse episode, author Wren Awry continues their conversation with Margaret about the 60s & 70s radicals who changed the way we relate to food in the US. Sources: Appetite for Change by Warren Belasco Hippie Food by Jonathan Kauffman Freedom Farmers: Agricultural Resistance and the Black Freedom Movement by Monica M. White Ingredients for Revolution by Alex Ketchum "The Civil Rights Icon Who Saw Freedom in Farming" by Mayukh Sen for Gastro Obscura “The Coop Wars” documentary from Twin Cities PBS The Food Conspiracy newsletter archives!See omnystudio.com/listener for privacy information.

Referenced in this episode:Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in AmericaGenius-Hunter Extra Credit:This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentorShe Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.

Featured Books Taste makers : seven immigrant women who revolutionized food in America by Mayukh Sen. The Declassification Engine: What History Reveals About America's Top Secrets by Matthew Connelly The British Soldier and His Libraries C. 1822-1901 by Sharon Murphy The Wounded World: W. E. B. Du Bois and the First World War by Chad Williams Long Road: Pearl Jam and the Soundtrack of a Generation by Steven Hyden ⁠2023 Cumulative Featured Books⁠ via Good Reads  Follow or Contact Book Club of One:  Instagram @bookclubofuno  ⁠bookclubofuno@gmail.com⁠ 

Writer Mayukh Sen didn't always like to cook. But he found his way into the kitchen when he discovered seven inspiring women who changed the world of food by making an impact in American cuisine. Mayukh is the author of Tastemakers: Seven Immigrant Women Who Revolutionized Food In America, a book that profiles women of diverse countries and cultures. Chris chats with Mayukh about how these seven women helped Americans transform how they cook and eat. We are looking for stories about your names. Do you have a name that's unique, one that's hard for others to say? Do you have a funny story, an origin story? What do you think is special or beautiful about your name? Let us know! Please, send us an email or a voice memo to BrownEnough@stitcher.com.

This week we're chatting about our favorite thanksgiving recipes, ideas for making memories, and Pinterest tips. We're also sharing our book report for Taste Makers by Mayukh Sen. Visit the shownotes at abeautifulmess.com/podcast and write in to us at podcast@abeautifulmess.com or leave us a voicemail at 417-893-0011.   Thank you to this week's sponsor: Get a FREE Sample Pack at drinklmnt.com/abeautifulmess Save $30 off your test at modernfertility.com/mess30 Receive $30 off your first box at wildgrain.com/mess Get 35% off sitewide using code ABEAUTIFULMESS at cozyearth.com  

This week Lucie is joined by the incredible, James Beard Award winning, Bengali-American writer Mayukh Sen. Mayukh is the author of "Taste Makers: 7 Immigrant Women Who Revolutionized Food in America" (Norton) and the son of Bengali immigrants. We talk growing up in New Jersey, why he has always felt like an outsider, how he got into food writing without knowing how to cook, being allergic to fish as a Bengali kid and so much more!   ***We are doing a give-away of Mayukh's book, to enter please follow @immigrantjampodcast on IG*** Follow Mayukh @mayukh.sen and email us any questions/comments/guest suggestions at immigrantjam@gmail.com Check out the Patreon to support us www.patreon.com/luciepohl 

Mohandas Gandhi helped India win independence from Britain through nonviolent resistance but little know that he credits the inspiration for his tactics to his wife, Kasturba. So, who was the wife of this renowned saint?Starring Dipika Guha as Kasturba Gandhi and Samrat Chakrabarti as Mohandas Gandhi. Source List:The Woman Beside Gandhi: A Biography of Kasturba, Wife of the Mahatma, by Sita KapadiaGandhi on Women, by Madhu Kishwar, Economic and Political Weekly, vol. 20, no. 41Why Mahatma Gandhi Said Kasturba Stood Above Him, Prabhash K Dutta, New Delhi, October 2, 2018The Truth About Gandhi, The Harvard CrimsonPetty, Bad-Tempered Kasturba - What Gandhi Said While Courting Sarladevi and Esther Faerling, B.M. Bhalla, March 19, 2020The Story of My Experiments With Truth, by Mohandas Karamchad GandhiMAHATMA, In Eight Volumes, by D.G. TendulkarKasturba: A Biography, By B.M. BhallaGandhi Was a Racist Who Forced Young Girls to Sleep in Bed With Him, by Mayukh Sen, December 3, 2015, ViceKasturba Gandhi, The Feisty Woman Whose Patience Inspired Gandhi's Call For Satyagraha, by Simrin Sirur, April 11, 2019, The Print  

We examine the forces and individuals that have shaped food culture, investigate how our tastes change with age, and ponder how taste is evaluated by arbiters like the Michelin guide and food media. Chef Val Cantu of Californios, the only two-Michelin-star Mexican restaurant in the world, addresses racist stereotypes around Mexican food. We speak with author Mayukh Sen about his recent book, Taste Makers, which tells the stories of seven immigrant women who have influenced American cuisine. A brief look at the history of the Michelin guide reveals the organization's involvement in French colonialism, and accusations of cultural bias in the star selection process. Plus, we learn how our physical senses of taste and smell change over time.Further Reading:If you are interested in dining at Californios, you can make reservations here. Read more about Mayukh Sen's book,Taste Makers, here.For more information on the history of the Michelin Guide, go here. And for more on the history of Michelin in Vietnam, check this and this out. For the first person account referenced in the story, check out Tran Tu Binh's memoir.To learn more about Gary Beauchamp and his work at the Monell Chemical Senses Center, check out his profile. Dig further into how age impacts taste here and here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.Meat and Three is powered by Simplecast.

The lovely Manon joins the Loose Reads rotation, and for her first rec brings in Taste Makers by Mayukh Sen. Whakarongo mai! 

The lovely Manon joins the Loose Reads rotation, and for her first rec brings in Taste Makers by Mayukh Sen. Whakarongo mai! 

It's hard to imagine an American city without a Chinese restaurant, a pizza parlor or three, and at least one taco joint. But the cooks who originally made American tastebuds salivate at the thought of a good stir-fry or a curry are hardly household names, even though their impact on our cuisine lingers. Mayukh Sen's new book, Taste Makers, chronicles seven immigrant women, each from a different country, who transformed American cookery but have since faded from memory: Chao Yang Buwei (China), Elena Zelayeta (Mexico), Madeleine Kamman (France), Marcella Hazan (Italy), Julie Sahni (India), Najmieh Batmanglij (Iran), and Norma Shirley (Jamaica). He joins us on Smarty Pants to talk about why these women mattered, and why they have been unjustly forgotten.Go beyond the episode:Mayukh Sen's Taste MakersRead excerpts from the book in The New Yorker, The Atlantic, and Mother JonesGet the full set of links on our websiteTune in every week to catch interviews with the liveliest voices from literature, the arts, sciences, history, and public affairs; reports on cutting-edge works in progress; long-form narratives; and compelling excerpts from new books. Hosted by Stephanie Bastek. Follow us on Twitter @TheAmScho or on Facebook.Subscribe: iTunes • Feedburner • Stitcher • Google Play • AcastDownload the audio here (right click to “save link as …”)Have suggestions for projects you'd like us to catch up on, or writers you want to hear from? Send us a note: podcast [at] theamericanscholar [dot] org. And rate us on iTunes! Our theme music was composed by Nathan Prillaman. See acast.com/privacy for privacy and opt-out information.

It's hard to imagine an American city without a Chinese restaurant, a pizza parlor or three, and at least one taco joint. But the cooks who originally made American tastebuds salivate at the thought of a good stir-fry or a curry are hardly household names, even though their impact on our cuisine lingers. Mayukh Sen's new book, Taste Makers, chronicles seven immigrant women, each from a different country, who transformed American cookery but have since faded from memory: Chao Yang Buwei (China), Elena Zelayeta (Mexico), Madeleine Kamman (France), Marcella Hazan (Italy), Julie Sahni (India), Najmieh Batmanglij (Iran), and Norma Shirley (Jamaica). He joins us on Smarty Pants to talk about why these women mattered, and why they have been unjustly forgotten.Go beyond the episode:Mayukh Sen's Taste MakersRead excerpts from the book in The New Yorker, The Atlantic, and Mother JonesGet the full set of links on our websiteTune in every week to catch interviews with the liveliest voices from literature, the arts, sciences, history, and public affairs; reports on cutting-edge works in progress; long-form narratives; and compelling excerpts from new books. Hosted by Stephanie Bastek. Follow us on Twitter @TheAmScho or on Facebook.Subscribe: iTunes • Feedburner • Stitcher • Google Play • AcastDownload the audio here (right click to “save link as …”)Have suggestions for projects you'd like us to catch up on, or writers you want to hear from? Send us a note: podcast [at] theamericanscholar [dot] org. And rate us on iTunes! Our theme music was composed by Nathan Prillaman. See acast.com/privacy for privacy and opt-out information.

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America by James Beard award-winning author Mayukh Sen gives us an intimate look into the lives of seven women who've changed the way we think about food in the US, while sharing some unique insights into how food media shapes our appetites.

James Andrew Miller has written a series of oral histories about some our biggest cultural institutions: “Saturday Night Live,” Creative Artists Agency and ESPN. His new book, “Tinderbox,” follows HBO from its start in 1972 through its transformative “Sopranos” years and up to the present day.“One of the things that struck me was just how emotional people were,” Miller says on this week's podcast. “First of all, HBO was a place that people didn't date, they married. There were people that were there for 20 years, 25 years, 30, 35 years. They stayed there for their careers, and they were very, very wedded to it. I'm not bragging about this, but there were at least — more than — a dozen people who cried during interviews, who called me back the next day and said, ‘Now I have PTSD revisiting some of what I went through.'” He says he learned that “this was not just a place that people checked in on a time clock and left; it was like a tsunami that washed over their lives.”Mayukh Sen visits the podcast to talk about his new book, “Taste Makers: Seven Immigrant Women Who Revolutionized Food in America.”“Five of the seven women whom I focus on in this book are no longer with us,” Sen says, “and in the absence of their presence I really wanted to understand how they spoke and how they wanted to present themselves to the world. And I really wanted to find them speaking in their own words. So the way I sought that out was to find their memoirs, or cookbooks with memoiristic passages or any interviews they gave throughout their lifetime that really presented them speaking without that kind of filter.”Also on this week's episode, Gregory Cowles and John Williams talk about what they've been reading. Pamela Paul is the host.Here are the books discussed in this week's “What We're Reading”:“Now Beacon, Now Sea” by Christopher Sorrentino“A Gentleman in Moscow” by Amor Towles“Ghost Light” by Frank Rich“Fairyland” by Alysia Abbott“Life Inside” by Mindy Lewis

Join us to learn more about America's modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who's really behind America's appetite for foods from around the globe? Award-winning author Mayukh Sen has produced a group biography about seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. His book Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. Mayukh Sen―a queer, brown child of immigrants―reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration and gender, Sen challenges the way people look at what's on their plate―and the women whose labor, overlooked for so long, makes those meals possible. He'll be joined on our virtual stage by Alicia Kennedy, author of the popular newsletter "From the Desk of Alicia Kennedy" and a forthcoming book on eating ethnically. SPEAKERS Reem Assil Chef; Owner, Reem's California and Reem's California Mission Alicia Kennedy Writer; Author, "From the Desk of Alicia Kennedy" Newsletter; Twitter @aliciakennedy Mayukh Sen Author, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America: Twitter @senatormayukh Michelle Meow Producer and Host, "The Michelle Meow Show" on KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors; Twitter @msmichellemeow—Co-Host John Zipperer Producer and Host, Week to Week Political Roundtable; Vice President of Media & Editorial, The Commonwealth Club—Co-host In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on December 2nd, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us to learn more about America's modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who's really behind America's appetite for foods from around the globe? Award-winning author Mayukh Sen has produced a group biography about seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. His book Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. Mayukh Sen―a queer, brown child of immigrants―reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration and gender, Sen challenges the way people look at what's on their plate―and the women whose labor, overlooked for so long, makes those meals possible. He'll be joined on our virtual stage by Alicia Kennedy, author of the popular newsletter "From the Desk of Alicia Kennedy" and a forthcoming book on eating ethnically. SPEAKERS Reem Assil Chef; Owner, Reem's California and Reem's California Mission Alicia Kennedy Writer; Author, "From the Desk of Alicia Kennedy" Newsletter; Twitter @aliciakennedy Mayukh Sen Author, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America: Twitter @senatormayukh Michelle Meow Producer and Host, "The Michelle Meow Show" on KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors; Twitter @msmichellemeow—Co-Host John Zipperer Producer and Host, Week to Week Political Roundtable; Vice President of Media & Editorial, The Commonwealth Club—Co-host In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on December 2nd, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mark talks to Yotam Ottolenghi about veganism, the hardest vegetables to cook, and what the "real" hummus is; and to Mayukh Sen about the complicated legacy of Julia Child, the beauty and power of women in food, and what "success" for immigrants really looks like.  Order Yotam Ottolenghi's book Ottolenghi Test Kitchen: Shelf Love and Mayukh Sen's book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America wherever books are sold. This episode was sponsored by Charles Schwab (www.schwab.com) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off). Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Submit your listener questions to Mark and Team Bittman on our toll-free listener voicemail line at (833) FOOD-POD or (833) 366-3763. Food with Mark Bittman is part of the Airwave Media podcast network. Email sales@advertisecast.com to advertise on the podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices. Learn more about your ad choices. Visit megaphone.fm/adchoices

The landscape of food media is diverse, and until recently the female voice has been faint and overshadowed by male counterparts. Writer and professor Mayukh Sen researches and reports on seven immigrant women who revolutionized how modern America cooks and eats. Yotam Ottenghi and test kitchen chef Noor Murad reach into the pantry, freezer, and fridge and have created recipes for forgotten ingredients. Master preserver Delilah Snell has tips on preserving this holiday season that go beyond canning. Filmmaker Scott Gawlik dives into the strange and wonderful world of table setting competition. Persimmons are plentiful at the farmer's market. Finally, Arturo Enciso and Ana Salatino took their backyard baking project to greater heights, making kouign amann with masa and perfecting their concha for this week's “In the Weeds.”

Mayukh Sen is a James Beard and IACP Award–winning writer based in Brooklyn. His work has been anthologized in two editions of The Best American Food Writing. He teaches food journalism at New York University. About Taste Makers: Seven Immigrant Women Who Revolutionized Food in America Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what's on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

Tovah Ott delivers this unique narrative with focused intelligence, skillfully sharing Mayukh Sen's stories of seven immigrant women who influenced American cooking and dining. AudioFile's Alan Minskoff tells host Jo Reed that the audiobook is an eye-opening revelation. Narrator Ott reveals the personalities, travails, and successes of each of the women, and author Sen ably tells their disparate stories with rich details of how each came to food and evolved their specialities. Don't listen hungry! Read the full review of the audiobook on AudioFile's website. Published by Random House Audio. Find more audiobook recommendations at audiofilemagazine.com Support for Behind the Mic comes from Graphic Audio. Graphic Audio, A Movie in Your Mind featuring DARK HORSE COMICS dramatized adaptations of X, Ghost, The Mask and Living With The Dead. Savings of up to 60% Off this month! Find out more at GraphicAudio.net Learn more about your ad choices. Visit megaphone.fm/adchoices

Mayukh Sen, a James Beard Award-winning writer and adjunct professor of food journalism at New York University, discusses his book "Taste Makers," in which he profiles seven immigrant women who transformed American cuisine during the second half of the 20th century. Two of the women profiled are Elena Zelayeta a blind chef and bestselling cookbook author from Mexico, and Chao Yang Buwei, who was a physician in China before becoming an influential writer on Chinese cooking in the United States.   Learn more about your ad choices. Visit megaphone.fm/adchoices

As November draws to a close, thoughts naturally turn toward food. It brings people together, bridges cultures and divides, and can be used as a teaching tool, providing insights into everything from history and politics to mathematics and problem-solving. On Episode 68, Call Number with American Libraries looks at the wonderful world of food. First, American Libraries Managing Editor Terra Dankowski speaks with model, author, and Top Chef host and producer Padma Lakshmi about the intersection of cooking and family and the value of creating space for everyone's food story. Next, American Libraries Editor and Publisher Sanhita SinhaRoy speaks with Hannah Appleby-Wineberg, library intern at America's Test Kitchen, about working on the popular television show and how its library is used to develop recipes. Finally, American Libraries Associate Editor Sallyann Price talks with author Mayukh Sen about his book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America.

James Beard Award-winning journalist Mayukh Sen joins us to discuss Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (Norton, Nov. 16). Kirkus calls this groundbreaking group biography “Well-crafted, engaging portraits of culinary and cultural pioneers.” Then our editors join with their reading recommendations for the week, with books by Dan Murphy and Aubrey Plaza, Katie Heaney, and Louise Erdrich.

In today's episode, we have Mayukh Sen in the #DesiCraftChat segment. They discuss their new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America, which is out this month. Thank you for listening. Twitter: @DesiBooks Instagram: @desi.books Facebook: @desibooksfb Website: https://desibooks.co Newsletter: https://bit.ly/desibooksnews Email: desibooks@desibooks.co --- Support this podcast: https://anchor.fm/desibooks/support

We talk with Mayukh Sen about seven immigrant women who remade American cuisine and his new book, Taste Makers. Plus, racism in the worlds of food writing and publishing and who gets to break out.    See omnystudio.com/listener for privacy information.

Referenced in this episode:Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in AmericaGenius-Hunter Extra Credit:This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentorShe Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.

Award-winning journalist Mayukh Sen, one of the most important young voices in food media, has made a name for himself by telling the stories of marginalized culinary personalities. Now, in his first book, Taste Makers: Seven Immigrant Women who Revolutionized Food In America, Mayukh digs even deeper to share the lives of women whose culinary contributions to this country have been forgotten or overlooked. He joins host Kerry Diamond to talk about his book, the women he focused on, his unconventional career path, and more. Today's show is supported by Kerrygold, makers of beautiful butter and cheese, and Modern Sprout, your source for amazing indoor and outdoor gardening products, for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. 

Laura Galloway talks to the Satellite Sisters about her fascinating memoir Dalvi: Six Years In The Arctic Tundra. And yes, she did move in with a reindeer herder, stick around after he ditched her and learn the indigenous language Sami and the history and culture of the people. This book is that story plus her family story. Here's a great review of the book. We also ask her about the aurora borealis. Follow Laura Galloway on @instagram @authorlauragalloway Julie's Tuesday Trends: Dolphin Skin Putt Putt Golf for Adults Home Generators Halloween Trees #CookingWithLiz this week: Liz makes Pasta con Aglio and Olio from Stanley Tucci's new book TASTE: My Life Through Food. Watch her LIVE in the Satelliteite Sisters Facebook Group on Thursday October 21 at 8 pm ET/5 pm PT or follow @satsisters on @instagram to see the post on IGTV. Lian's recommendations on more great writing about food: PLENTY: A Memoir of Food & Family by Hannah Howard Tastemakers: Seven Immigrant Women Who Revolutionized Food in America by Mayukh Sen. The Department of Salad, a newsletter from former New Yorker editor Emily Nunn Visit our website Satellite Sisters: A Pep Talk For Modern Women For info on The Sweeney Sisters and Lian's online book clubs for The Sweeney Sisters go to www.liandolan.com Subscribe to our newsletter Pep Talk here. For all of our booklists at Bookshop.org, go to www.bookshop.org/shop/liandolan Buy The Sweeney Sisters here on bookshop.org or here on amazon. Join our community: Facebook Page, Facebook Group and on Instagram and Twitter @satsisters. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Laura Galloway talks to the Satellite Sisters about her fascinating memoir Dalvi: Six Years In The Arctic Tundra. And yes, she did move in with a reindeer herder, stick around after he ditched her and learn the indigenous language Sami and the history and culture of the people. This book is that story plus her family story.Here's a great review of the book. We also ask her about the aurora borealis.Follow Laura Galloway on @instagram @authorlauragallowayJulie's Tuesday Trends:Dolphin SkinPutt Putt Golf for AdultsHome GeneratorsHalloween Trees#CookingWithLiz this week:Liz makes Pasta con Aglio and Olio from Stanley Tucci's new book TASTE: My Life Through Food. Watch her LIVE in the Satelliteite Sisters Facebook Group on Thursday October 21 at 8 pm ET/5 pm PT or follow @satsisters on @instagram to see the post on IGTV.Lian's recommendations on more great writing about food:PLENTY: A Memoir of Food & Family by Hannah Howard Tastemakers: Seven Immigrant Women Who Revolutionized Food in America by Mayukh Sen.The Department of Salad, a newsletter from former New Yorker editor Emily Nunn Visit our website Satellite Sisters: A Pep Talk For Modern WomenFor info on The Sweeney Sisters and Lian's online book clubs for The Sweeney Sisters go to www.liandolan.comSubscribe to our newsletter Pep Talk here.For all of our booklists at Bookshop.org, go to www.bookshop.org/shop/liandolanBuy The Sweeney Sisters here on bookshop.org or here on amazon.Join our community: Facebook Page, Facebook Group and on Instagram and Twitter @satsisters.Thank you to our sponsors and to listeners who use their special urls to support Satellite Sisters.Ritual www.ritual.com/sistersRothy's www.rothys.com/sistersGreen Chef www.greenchef.com/sisters125 Use code sisters125Third Love www.thirdlove.com/sisters See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Listen now | Talking to the author of 'Taste Makers: Seven Immigrant Women Who Revolutionized Food in America' about assimilation, writing from the left, and teaching the next generation of food writers. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Today's patient, Mayukh Sen, is something of a wunderkind in the food world. At 29, he's the winner of a James Beard award for best profile, the author of the upcoming book "Taste Makers: Seven Immigrant Women Who Revolutionized Food in America," and a professor at NYU (!!), plus he writes about film for outlets like The Atlantic, Film Comment, and the Criterion Collection. In today's session, Mayukh reveals that he came into the food world by accident, why he prefers writing about other people to writing about himself, his anxiety about food poisoning, and his annoyance with the idea that going to a certain restaurant confers on you a special status. He also opens up about spending time with his mother during quarantine, how she cooked him three meals a day, his recent sobriety, losing his father just before winning the James Beard award, and how grateful he is to his parents for allowing him to fulfill his professional dreams. See acast.com/privacy for privacy and opt-out information.

This week, we sat down with critics K. Austin Collins and Mayukh Sen—to talk about one of the most enduring motifs in movie history: the double.  We delved into a hand-picked selection of mirroring movies, including Brian de Palma's underrated Femme Fatale, Susan Seidelman's Desperately Seeking Susan, Carlos Saura's Peppermint Frappé, and Bimal Roy's Madhumati, a film released the same year as—and with some eerie similarities to—that urtext of double features, Hitchcock's Vertigo.  As we discovered, doubles, mirrors, and dubious impersonators can be found in nearly every era and genre of cinema, with the trope generating an apparently endless variety of themes, narrative forms, and interpretations.

The achievements of actors and actresses of color have long gone under-recognized in Hollywood. It's a fact of the industry that has only gotten more glaring as the years go by. For the latest Film at Lincoln Center Talk hosted by Film Comment magazine, we gathered together to celebrate the craft of our favorite performers of color from current cinema. We also talked about key figures and overlooked talents from across film history. Our critical appreciation of specific actors naturally gave rise to a range of topics including issues of authenticity and gatekeeping. For the discussion, FC Editor-in-Chief Nicolas Rapold was joined by Soraya Nadia McDonald, writer for The Undefeated and contributing editor at Film Comment; Mayukh Sen, James Beard Award–winning food and culture writer; and Devika Girish, assistant editor at Film Comment.

Vallery Lomas, winner of the 3rd season of The Great American Baking Show, is not only a phenomenal baker, but is also a food writer, blogger, photographer, soon-to-be cookbook author, and former lawyer. She started backing and blogging years ago while she was in law school and while she practiced law, which she did full-time for 8 years. She was cast on the 3rd Season of the Great American Baking Show, an ABC spin-off of the hugely popular Great British Baking Show. Vallery prepared for, competed on, and won her season, but we never actually got to see it on television. The show premiered on December 7th, 2017 and was pulled off the air shortly thereafter following sexual misconduct allegations against ones of the judges. Julia sat down with Vallery in her apartment in Harlem and talked about her preparation for the show, how she navigated this unexpected turn of events, and what her freelance career looks like now. There are also answers to listeners' questions and a shoutout to Sydnie L. Mosely Dances. Some follow-up links: For more about Vallery, head here. For the interview Mayukh Sen did with Vallery for Munchies, head here. The books Julia mentioned: Claudia Fleming's The Last Course, Toni Tipton-Martin's The Jemima Code, Rochelle Udell's How to Eat An Artichoke The bookstores: Omnivore Books and Bonnie Slotnick Cookbooks

The Ringer's Joe House is joined by James Beard Award–winning food writer Mayukh Sen to talk about a few of his pieces as well as how he uncovers his subjects, including NYC legend Princess Pamela, Benihana founder Hiroaki Aoki, and more (3:05). Then House links up with Juliet Litman, who is fresh off of a trip to Cape Cod, for a classic 'House of Carbs' Food News (36:55). A Flower in the Debris: The Legacy of Benihana, Rocky Aoki’s All-American Empire by Mayukh Sen

Changing the Conversation was a live crossover episode of A Hungry Society and Food Without Borders that explored how to create meaningful change for women, people of color, and the LGBTQ community in the food world. It took place on Thursday, June 21, 2018 on the rooftop of 100 Bogart in Bushwick. Hosts Korsha Wilson (A Hungry Society) and Sari Kamin (Food Without Borders) welcomed guests Leah Kirts, Vonnie Williams, Mayukh Sen, and Yemi Amu to discuss access, equity, and opportunity in today's food landscape. Who's talking the talk and who's walking the walk in kitchens, media, and the events circuit? Panelists shared personal stories and advice on navigating the ever-changing food world they live and work in. A Hungry Society is powered by Simplecast

Changing the Conversation was a live crossover episode of A Hungry Society and Food Without Borders that explored how to create meaningful change for women, people of color, and the LGBTQ community in the food world. It took place on Thursday, June 21, 2018 on the rooftop of 100 Bogart in Bushwick. Hosts Korsha Wilson (A Hungry Society) and Sari Kamin (Food Without Borders) welcomed guests Leah Kirts, Vonnie Williams, Mayukh Sen, and Yemi Amu to discuss access, equity, and opportunity in today's food landscape. Who's talking the talk and who's walking the walk in kitchens, media, and the events circuit? Panelists shared personal stories and advice on navigating the ever-changing food world they live and work in. Food Without Border is powered by Simplecast.

Today's guest is Mayukh Sen, staff writer at MUNCHIES, VICE's food publication. He was previously a Staff Writer at Food52, where he earned a James Beard Award nomination for his writing. His writing has appeared in VICE.com, Vulture, ELLE, the FADER, Pitchfork, and a number of other publications. On today's show we'll talk about how he finds stories that excite him as a writer and what changes he hopes to see in food media. A Hungry Society is powered by Simplecast

Mayukh Sen is a staff writer at MUNCHIES, VICE'S food publication. As the child of Bengali immigrants, his work elevates overlooked immigrant stories and elucidates the connections between food, feminism, LGBTQ rights, and racial inequality. On today's show he speaks about the challenges of being a person of color in the predominantly white world of food media and how he has used his food writing career to investigate questions about his own cultural identity. Food Without Borders is powered by Simplecast

Food is versatile on film. Consider the ways it's used in Tampopo, Daisies, Babette's Feast, and The Cook, The Thief, His Wife, and Her Lover. This week's episode of The Film Comment Podcast contends with how its significance varies with each story—both in the film and for the viewer. Each FC contributor—Michael Koresky, Editorial Director of the Film Society of Lincoln Center; Aliza Ma, Head Programmer at Metrograph; and Mayukh Sen, Staff Writer at Vice's Munchies—talks about one film that reminds them of cooking while growing up, and another that simply makes them hungry. A meal could evoke the power dynamics of desire, the familial elements of grief, or even a Marxist critique of capitalism… all while looking deee-licious.

Munchies' Mayukh Sen tells us why food is political, and introduces some of the people who've used food as a source of good this past year. See acast.com/privacy for privacy and opt-out information.

Mayukh Sen writes about the intersection of food culture, race and heritage for Food52. He joins me to talk about his writing, his old gig at This, M.I.A., and HBO's 'The Night Of.' +1 SEGMENT: - to Nicole Scherzinger and her 2011 single 'Right there' - Monica Ahanonu, who is an artist and After Effects/2D Compositor at DreamWorks Animation Follow Mayukh on Twitter @senatormayukh Footnotes: http://theseam.co/aiatla-podcast-mayukh-sen/