Chitrita Banerji grew up in Calcutta and came to the United States as a graduate student; she received her master’s degree in English from Harvard University. She has since become an internationally recognized writer on Bengali food, and is the author of Life and Food in Bengal, Bengali Cooking: Seasons and Festivals, and Feeding the Gods: Memories of Women, Food, and Ritual in Bengal. A two-time winner of Sophie Coe awards in Food and History, she has written about food for Gourmet, Gastronomica, Granta, the Boston Globe, and the American Prospect. She lives in Cambridge, Mass. |
