Geography of Food? You must be thinking what kind of weird name is it?
Well, it has a long background story, but I am not going to bore you with all the details. Instead, I am sharing why I start this blog that sounds like a chapter from your Geography book.
First, who am I?
My name is Puspanjalee Das Dutta aka PD and I am a India based writer.
I am a mom to a six years old kid and wife to a wildlife biologist. I write about Geography, Food and Digital Marketing.
I also teach SEO writing and affiliate marketing online. I read a lot. A lot means an average of three books a week.
However, what interests me as a Geographer (I studied Geography and taught it in College) is how our surroundings determine what we eat.
And that is what Geography of Food is all about! Geography of Food is a dream that I carried for the last several years. It is about the ‘how’, ‘why’, ‘what’s behind our food.
I intend to keep this blog as a journal to bring back the joy of writing. I will chronicle the History and Geography of our food in this journal. Just like the good old blogging days! But most important task of this pet project is to create an online dictionary of Assamese food.
Before I wind up this welcome post, let me share the three sections of the blog in a detailed way:
Plant based recipes
I will share plant-based foods that focuses primarily on plants. it includes vegetables, fruits, nuts, seeds, oils, whole grains, legumes, and beans.
does it mean I will share only veg recipes?
No. Plant-based diet doesn’t mean you can not eat meat or fish or eggs. It means eating more plant-based food consciously whether you are vegetarian, non-vegetarian or vegan.
Culinary History and Geography
I love exploring the backstory of a commonly found item. It can be the legume we are eating or the potatoes which are integral part of our kitchen. I love to explore their story and share it with all of you.
I can bet you are going to have an amazing time reading about the food ingredients that are common in our kitchen.
Dictionary of Assamese Food
Although a branch of Indian cuisine, Assamese cuisine shares its traits with SouthEast Asia. We use minimum spice and oil and most of our food is plant or herb based.
I will share the ingredients and other aspects of Assamese cuisine in my online dictionary of Assamese food. If you are an Assamese, and you see an ingredient or food missing, please send me an email via firstname.lastname@example.org
I can tell you the Geography of Food is not your typical food blog. If you want to join me on this journey as I explore and grow food and share recipes, do subscribe and support me.
Let’s know our foods better and cook better!