Author
Ramin Ganeshram
Ramin Ganeshram is an award-winning journalist and culinary historian focused on colonial and early-19th-century history of the United States and the Caribbean. She is also a professionally trained chef who has authored cookbooks including Sweet Hands: Island Cooking From Trinidad & Tobago and Saffron: A Global History and is working on various forthcoming books.
Articles by this author
Trace Moruga Hill Rice's Cultural Path to Trinidad
Moruga hill rice is a nutritious dry-land red rice grown in Trinidad whose history dates to Merikin settlers.
Mundane to Magnificent: Yale Manuscript Exhibition Illuminates Muslim Knowledge
Manuscript exhibition reveals handwritten treasures spanning centuries and nations, in graying script and glorious technicolor, on ancient papyrus and gold-coated paper.
Cracking Coconut's History
Ocean currents and maritime traders first brought coconuts to nearly every tropical coast. Now global food producers are bringing them to nearly every grocery shelf. Heritage cuisine, health fad or a little of both? Five recipes from five lands can help you decide.
Tasting Trinidad
Start with one verdant Caribbean island; add the foodways of three colonial powers to those of slaves and workers from three continents; mix for five centuries; spice periodically with new arrivals, many from the Middle East.