Culinary Historians: Turmeric, January 18

Culinary Historians of Chicago presents:

Turning on with Turmeric!
A Healthy Talk on the World’s Wonder Spice
Presented by Colleen Sen, author and food historian

Saturday, Jan. 18, 2014
10 a.m. to Noon
At
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking in lot on north side of school

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!

Speaker bio
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 CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com.

I can't make this program, which sounds very interesting. One thing that I am curious about is whether one can obtain the multiple health benefits claimed for Tumeric through the use of the ground spice or whether it is necessary to use the fresh root itself.

Hi,

I contacted Colleen Sen with your question, she replied, "As far as I know, there is no different between fresh and powdered turmeric in terms of health benefits. Good question."

Regards,

Wow. Thanks for being so responsive!

bw77 wrote:Wow. Thanks for being so responsive!

I aim to please. Plus Colleen and I have been e-mailing about recipes for this program. I knew she was around.

Regards,

Hi,

Colleen's book on Turmeric is now available on Amazon.

Regards,