<p>Today,  we talk to the incredible associate professor of food studies from NYU, Dr. Krishnendu Ray.  Dr. Ray is the author of several books including, The Ethnic Restauranteur and Curried Cultures. <br/><br/>In this discussion, you will learn why Indian food has struggled to gain notoriety in the west and how food helps shape cultures. </p>

Join Chef Keith Sarasin and Ragini Kashyap of Third Culture Cooks to walk through the world of spices. Every month they chat about the interesting, bizarre and sometimes sordid story of how a spice came to be. It's safe to say that cloves have caused land grabs, that counterfeit cinnamon is a thing, and that salt and pepper have done a lot more than flavour our food. See you once a month!