- Wilda Anderson ●
- Eduardo Archetti ●
- Ken Bilby ●
- Maurice Bloch ●
- Joseph Bosco ●
- Roy Bryce Laporte ●
- Sidney Cheung ●
- Marge Collignon ●
- Hal Conklin ●
- Kasia Cwiertka & Sea Ling Cheng ●
- William Davenport ●
- Mark Davis ●
- Sheila De Bretteville ●
- Sophie Desrosiers & Georges Guille-Escuret ●
- Robert Dewar & Alison Richard ●
- Tonio Diaz & Cruzma Nazario ●
- Milad Doueihi ●
- Christine DuBois ●
- Elizabeth Dunn ●
- Kevin Dwyer ●
- Paul Farmer ●
- Pamela Feldman ●
- Brian Ferguson ●
- Elizabeth Ferry ●
- Richard Fox ●
- Juan Giusti Cordero ●
- Darra Goldstein ●
- Jane Guyer ●
- Barbara Haber ●
- Gerhard Hagelberg ●
- Jeanne Hamilton ●
- Jerry Handler ●
- Olivia Harris ●
- Joseph Heyman ●
- Harry & Ligia Hoetink ●
- Margaret Hungerford ●
- Nancy Jenkins ●
- Richard Kagan ●
- Aisha Khan ●
- Tony Maingot ●
- Lynn Martin ●
- Douglas Midgett ●
- Eric Mintz ●
- Viranjini Munasinghe ●
- John Murra ●
- Kirin Narayan ●
- Marion Nestle ●
- Elizabeth Mintz Nickens ●
- Berndt Ostendorf ●
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- Arthur & Nancy Valk ●
- Katherine Verdery ●
- James Watson ●
- Drexel Woodson ●
- Kevin Yelvington ●
- Familia Zayas ●
Viranjini Munasinghe
Cornell
University
Ithaca, New York
Two Anecdotes:
1. My husband,
David and I still remember fondly our first date—a Sid Mintz lecture on
the Caribbean at Duke University almost sixteen years ago. That lecture resulted
in marriage, two kids and a hamster!
2. I'll never forget how Sid, detecting my jitters before my first ever formal
presentation, offered to sit through and be my lone audience for a rehearsal
of a talk, which he had to listen to again the very next day—a gesture
that epitomized Sid's generosity and dedication to students.
Mango Chutney Chicken
Ingredients
Chicken Thighs (1 large pack)
Lots of Onion (4 cups diced fine)
Lots of Garlic (1/2 cup diced fine)
Lots of Ginger (1/4 cup diced fine)
Mango Chutney (8 oz bottle)(you can use any interesting chutney)
Soy Sauce (enough to marinade chicken)
Sour Cream (1 quart)
Butter (1 stick, soft)
Chilli Powder (quantity can vary with desired degree of spiciness)
Salt
Pepper
Preparation
Chop the
chicken thighs in half.
Marinate chicken in soy sauce, salt and pepper and refrigerate overnight.
Dice Onion, Garlic and Ginger as small as you can—it's a labor of love.
In a big bowl blend together sour cream, butter, chutney and chilli powder.
Then add the diced onion, garlic and ginger and mix well. (Feel free to alter
quantities according to your taste)
Lay chicken in a large oven proof casserole dish with some or all of the soy
marinade.
Pour chutney mixture over chicken. Leave a little room in casserole dish so
it won't boil over in the oven.
Bake at 350 for 2-3 hours. Broil at end until golden brown.