the current newsletter of chicago culinary historians can be found at www.culinaryhistorians.org/news.htm. bruce kraig has written a long article about kerala. there are also several keralan recipes posted, including 2 for the signature keralan dish, fish molee. the chicken with green chiles and tamarind looks really appealing as well.
also fascinating is the article on this years oxford food symposium. bruce kraig proposed the topic of fat and not only was that discussed, but an entire dinner was organized around fat. the menu is included and i felt fatter just reading it. joan