Taste the Nation Indeed!

I recently finished watching the new Padma Laxmi show, Taste The Nation, on Hulu. In the show Padma travels to various immigrant communities throughout the United States to explore the food and culture of these communities that has shaped (is shaping) America. From El Paso, TX to Jackson Heights, NY to Las Vegas, NV Padma engages with the communities in a thoughtful manner to understand the part that food has played in giving these communities a way to keep their traditions alive in a land far away from their native homes and make a living for themselves.

As a food lover I was of course drawn to the series and all the enticing dishes that is featured in the episodes. But what I enjoyed most were the conversations that Padma had with each community. For example, in Episode 7 – The Original Americans – she discussed the scarcity of food on reservation land in Arizona that led Native Americans to hunt and eat rodents and cacti to get their nourishment. As a result of Native Americans being forced out of their homeland, they had to change their diet from fresh vegetables and meat to “commodity food,” which is basically unhealthy canned food. We take for granted the fresh fruits and vegetables at the local farmers market or grocery store but many people, mostly low income, lack basic access to fresh, healthy food. And this lack of access results in larger health issues such as obesity and other chronic health conditions. Food is such an integral part of who we are and what we become.

The show also delves into American history that is most certainly not covered in history textbooks in Social Studies classes including war brides from Thailand who first came into the United States during the Vietnam war and established a new home for themselves in a land that couldn’t be more different than their native Thailand. These women shown in Episode 9 – The Pad Thai Gamble – created a mini homeland out of nothing and some built thriving restaurant businesses that introduced America to beloved dishes such as Pad Thai. I learned so much about American food history from this show that awoke a curiosity to learn more about how the love for food has allowed immigrant communities to connect to their cultures while introducing America to dishes that now have become staples in the American cuisine. Although, the US has embraced the food introduced by these communities, the country hasn’t accepted these people as Americans. And that’s sad.

Another favorite episode of mine was Episode 6 – Where the Kabob is Hot – in which Padma Laxmi explores Tehrangeles, the mecca of Persian food in Los Angeles. I’ve strangely read a lot of books by Persian authors and have always been fascinated to learn about the culture and history of Persian people. Once an ally of America, Iran is now one of its top enemies, leaving those who migrated to the US without a home to return to. Therefore, food is an anchor that binds Persians to an accessible part of their culture. LA has the largest population of Iranians outside of Iran so naturally it is the “mecca of Persian food.” From the well-known kabob to Dolmeh to eccentric Baghali Polo with Bread Tahdig, the episode introduced me to delicacies that I can’t wait to eat when the world goes back to normal. Persian food is not as mainstream as food from other cultures including Pad Thai or tacos but it’s a glimpse into a culture that’s existed for many ages but that’s finding a way to be accepted in America.

My favorite episode is of course Episode 3 – Don’t Mind If I Dosa. How could it not be? In this episode Padma travels to her hometown of Jackson Heights, New York, where the South Indian food and culture scene is thriving. From visiting sweet shops to eating at the Dosa cart in Washington Square Park to making rasam at home with her mom, Padma explores the variety and complexity of Indian cuisine while discussing what it means to her and her friends & family to be Indian American. Given Padma’s South Indian background she focuses on dishes from the southern part of the country that are not as well known as the northern part which include paneer, tikka, sag, naan. Indian food in majority of the world is tilted towards North Indian flavors and ingredients. As someone whose family is from the state of Mahastrastra located in the central west region of the country, I did not grow up eating heavy cream based curries or naan.

Each state in India is like its own country and food ingredients and preparation are no different. Maharashtrian recipes are distinct based on the coastal versus internal areas of the state but mainly use turmeric, red chilli powder, garam masala, goda masal, cumin and corriander powders to flavor curries and vegetables. Coastal areas use coconut milk and eat fish and rice more often. The Marathi version of naan is chapati made out of wheat flour. Paneer and heavy cream based preparation are not to be found in a Marathi kitchen. There’s so much I could write about Marathi food but I’ll save it for another post. The main point is that Indian food varies based on the state and region.

If pizza and pasta can be assimilated into the American culture so can dals and dosas.