Colleen Taylor Sen

Bloomsbury (2)

Colleen Taylor Sen is an American author and journalist specializing in the cuisine and culinary history of India. She has written extensively on Indian food and culture, contributing to various publications and authoring several books on the subject.

Early Life and Education

Colleen Taylor Sen was born in the United States. She developed an interest in Indian culture and cuisine during her academic career. Sen holds a degree in Slavic languages and literature from the University of Chicago.

Career

Sen began her career as a journalist and author, focusing on the culinary traditions of India. Her work has been featured in numerous publications, including The New York Times, The Chicago Tribune, and Gastronomica. She is known for her in-depth research and engaging writing style, which brings the rich culinary heritage of India to a global audience.

Major Works

Colleen Taylor Sen has authored several notable books on Indian cuisine, including:

• Food Culture in India - This book provides a comprehensive overview of the diverse culinary traditions of India, exploring regional variations and historical influences.
• Curry: A Global History - In this book, Sen traces the history of curry from its origins in India to its global popularity.
• Feasts and Fasts: A History of Food in India - This work delves into the historical and cultural significance of food in India, examining how culinary practices have evolved over time.

Contributions to Culinary Literature

Sen's contributions to culinary literature have been widely recognized. She has been praised for her ability to make complex culinary traditions accessible to a broad audience. Her work often highlights the connections between food, culture, and history, providing readers with a deeper understanding of Indian cuisine.

Personal Life

Colleen Taylor Sen resides in Chicago, Illinois, where she continues to write and research. She frequently travels to India to gather material for her books and articles.

Related Pages

• Indian cuisine
• Curry
• History of Indian cuisine
• Gastronomica
• The New York Times
• The Chicago Tribune