Apron podcast at 5 pm with good food
In this episode, Claire visited Oxford for cooking with Curator Alexandra Green for South-East Asia at the British Museum. Alexandra shared his passion for southeast Asian food, which was in Malaysia with his childhood and love of rice and vibrant tastes. Together, they prepare Alexandra’s favorite quick and easy Thai chickpeas – a comfortable dish that mixes the classic Thai content with a twist, which reflects her cooking effects of Alexandra.
As they cook, Alexandra talks about her attractive role in the British Museum, which oversees a huge collection of more than 33,000 items in South-East Asia. She discusses the importance of spices, how their travel and food and objects connect cultures through time. Alexandra explains how she became the first dedicated curator to South-East Asia in the museum, on her work on exhibitions and ongoing efforts to share and document the rich history of the region.
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