Getting Cultural Appropriation in Food right, and how to learn instead of steal from traditional cooking methods with Mallika Basu
The Doctor's Kitchen Podcast
Dr Rupy Aujla
4.8 • 2.5K Ratings
🗓️ 30 September 2024
⏱️ 53 minutes
🧾️ Download transcript
Summary
Mallika Basu is one of my absolute favourite people in food. Not only is she hilarious, she’s a writer, commentator and board adviser in food, drink and hospitality with two published cookbooks (Miss Masala: Real Indian Cooking for Busy Living and Masala: Indian Cooking for Modern Living). She writes a fantastic newsletter “More than Curry” covering the link between food, people and planet, as well as recipes with spice and flavour and stories on food and culture in other publications.
During the pandemic, Mallika developed proprietary thinking on food, culture and diversity covering cultural appropriation, language and labels and representation which she has delivered to almost 900 individuals at organisations including Penguin Random House, Jamie Oliver Group, Tesco and Waitrose.
Today we chat about
- Going from Indian cooking to commenting on culture and diversity, getting the facts right on cultural appropriation
- Why the planet piece matters for food and drink lovers
- The everyday challenges of feeding a family. I have two teens and am a single parent with a solo household half the week.
- How she diverts them away from UPFs
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Transcript
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| 0:00.0 | Doctors Kitchen. |
| 0:03.0 | Recipes Health Lifestyle |
| 0:05.0 | Welcome to the Doctor's Kitchen podcast. |
| 0:10.0 | The show about food, lifestyle, medicine and how to improve your health today. |
| 0:21.0 | I'm Dr. Rupi, your host. I'm a medical doctor, I study nutrition and I'm a firm believer in the power of food and lifestyle as medicine. |
| 0:32.0 | Join me and my expert guests where we discuss the multiple determinants of what |
| 0:36.6 | allows you to lead your best life. Malachabasu is one of my absolute favorite people in food. Not only is she hilarious |
| 0:51.2 | as I'm sure you're going to find on today's podcast, but she's a writer, commentator, |
| 0:56.4 | board advisor and food drink and hospitality. She's got two published cookbooks, Miss |
| 1:01.1 | Masala and Masala, Indian Cooking for Modern Living, she writes a fantastic |
| 1:06.7 | newsletter, More than Curry, that just sort of sums up her undertone of humour and sarcasm and it covers the link between food, pupil |
| 1:15.7 | and planet and she has recipes with spice and flavor and she also does writing for other |
| 1:20.9 | publications as well and during the pandemic, Malika developed proprietary thinking on food, culture and diversity covering cultural appropriation, a very sensitive topic that definitely needs a lot more direction and a lot more attention within the food industry. |
| 1:37.0 | She's also delivered multiple talks to organizations like Penguin Random House, Jamie Oliver Group, Tesco and Waitros covering these subjects that need to be talked about. |
| 1:46.5 | And today we talk about going from Indian cooking to commenting on culture and diversity that was her journey and how getting the facts right in |
| 1:54.9 | copper appropriation is such an important thing to do very hard for something that I would |
| 2:00.4 | welcome a lot more instructions on and a lot more prose a lot more |
| 2:05.0 | thinking a lot more voices a lot more conversation around which is one of the |
| 2:09.2 | reasons one of the many reasons I wanted Malacca to come on today, why the planet peace matters so much for food and drink lovers, and the everyday challenges are feeding a family. |
| 2:19.5 | She's got two teens, she's a single parent with a solo household, half the week. |
| 2:24.0 | How is she diverting them away from the pool of ultra processed foods whilst keeping a happy face and |
| 2:30.6 | a sane mind? That is what you're going to be hearing about from Malacca. She is wonderful and if you're interested in some of her beautiful recipes check out the Doctor's Kitchen YouTube channel where we make one of her recipes and you can also watch this podcast there and |
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