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Vegan Serendib: Recipes from Sri Lanka

Name: Vegan Serendib: Recipes from Sri Lanka
Brand: Serendib Press
SKU: 9781733040938
Price: 36.99 USD
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Availability: In Stock

Contributors:

Mary Anne Mohanraj

Publisher:

Serendib Press

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Cultural, Vegan, Vegetarian

Book Topic:

Indian & South Asian

Edition Description:

Galley Edition

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2022-11-15

ISBN 13:

9781733040938

Weight:

1.61 lbs

Size:

9.25 x 7.50 x 0.69 inches

Pages:

302

Mint Condition +

product description

Description

We come together with other Sri Lankans-homelander and diaspora, Sinhalese and Tamil, Buddhist and Hindu and Christian and Muslim-over delicious shared meals. Sri Lanka has been a multi-ethnic society for over two thousand years, with neighbors of different ethnicities, languages, religions, living side by side. We try to teach our children to be welcoming to all, to share our unique cultural traditions. That is part of what it means to be Sri Lankan, what it has always meant.

Dark roasted curry powder, a fine attention to the balance of salty-sour-sweet, wholesome red rice and toasted curry leaves, plenty of coconut milk and chili heat. These are the flavors of Sri Lanka, a South Asian island at the crossroads of centuries of migration and trade. Three waves of colonization - Portuguese, Dutch and British - and the Chinese laborers who came with them, left their culinary imprint on Sri Lankan food. Sri Lankan cooking with its many vegetarian dishes gives testimony to the presence of a multi-ethnic and multi -religious population.

Can we choose the good parts of our culture to cherish, and leave the darker aspects behind? I hope so. I hope food can help provide a pathway there. Come together at our table, sharing coconut milk rice and pol sambol, paruppu and jackfruit curry. Linger over the chai-just one more cup. Eat, drink, and share joy.

In Vegan Serendib, novelist and post-colonial academic Mary Anne Mohanraj introduces her mother's cooking and her own American adaptations, providing an introduction to Sri Lankan American vegan cooking that is straightforward enough for a beginner, yet nuanced enough to capture the unique flavors of Sri Lankan cuisine.