Nina Mukerjee Furstenau is a journalist and teacher. She teaches at the University of Missouri Science and AgriculturDSC_9689e Journalism program and the MU School of Journalism. Her recent books are Biting Through the Skin: An Indian Kitchen in the Heartland (University of Iowa Press, September 2013), a memoir in food, and Savor Missouri: River Hills Food and Wine, celebrating the local flavors of food and wine in Missouri (Missouri Life and Acclaim Publishing, 2013).

In 2014, Biting through the Skin: An Indian Kitchen in America’s Heartland was awarded the Les Dames d’Escoffier International Grand Prize and MFK Fisher Book Award for Excellence in Culinary Writing. The culinary memoir was also chosen as a top pick for Kansas’s Notable Books of 2014.

Furstenau received an M.A. in English/creative writing from MU in 2006, and B.J. degree in magazine journalism from the MU School of Journalism in 1984. She was in the Peace Corps in Tunisia from 1984 to 1986 and then began working life as a journalist and publisher/editor of three construction magazines beginning in 1987. Furstenau and her husband launched and published these magazines and two others until 2001. Since then, she has published numerous creative non-fiction pieces for journals such as Painted Bride Quarterly and Ploughshares as well as magazines such as Sauce and Missouri Life. Furstenau was a month-long resident at the Vermont Studio Center in Johnson, Vermont, in 2008.

2 Responses to Home

  1. Hector Lahera says:

    It is hard to describe how much I enjoyed reading the six recipes that appear in the newspaper piece promoting “Biting Through the Skin”. Through the magnifying glass, and their eclectic format, and the handwriting, and the names or quantities lost in the smudges, what a pleasant sense of sharing, of intimacy, with another cook. Thank you.

    I’ll add cumin to my green beans with tomato and potato next time I make that combination, and I’ll call it “Charcharea”. Why not?

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