Catalogue


Curried cultures : globalization, food, and South Asia /
edited by Krishnendu Ray and Tulasi Srinivas.
imprint
Berkeley : University of California Press, c2012.
description
316 p. ; 23 cm.
ISBN
0520270126 (Paper), 9780520270121 (Paper)
format(s)
Book
Holdings
More Details
imprint
Berkeley : University of California Press, c2012.
isbn
0520270126 (Paper)
9780520270121 (Paper)
catalogue key
8394870
 
Includes bibliographical references (p. 255-298) and index.
A Look Inside
About the Author
Author Affiliation
Krishnedu Ray is Assistant Professor of Nutrition and Food Studies of New York University and author of The Migrant's Table: Meals and Memories in Bengali-American Households (Temple, 2004). Tulasi Srinivas is Assistant Professor in Communication studies at Emerson College and author of Winged Faith: Rethinking Religion and Globalization through the Sathya Sai Movement (Columbia, 2009).
Reviews
Review Quotes
"A curry mouthful of academic proportions."
"A curry mouthful of academic proportions."-- La Weekly
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Summaries
Main Description
Although South Asian cookery has transformed contemporary urban food consumption, anthropologists have paid little attention to this process. This wide-ranging collection of essays explores the relationship between globalization and South Asian history through food, covering the cuisine of colonialism and its material and symbolic meanings. Curried Cultures assumes a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book's contributors look at food to comment on a range of cultural activities,, and argue that the practice of cooking matters as an important way of knowing the world and acting on it.
Main Description
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures -a wide-ranging collection of essays-explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book's established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.
Bowker Data Service Summary
'Curried Cultures' is a wide-ranging collection of essays exploring the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era.
Table of Contents
Opening the Issues
Introductionp. 3
A Different History of the Present: The Movement of Crops, Cuisines, and Globalizationp. 29
The Princely-Colonial Encounter and The Nationalist Response
Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial Indiap. 49
Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengalp. 73
Cities, Middle Classes, and Public Cultures of Eating
Udupi Hotels: Entrepreneurship, Reform, and Revivalp. 91
Dum Pukht: A Pseudo-Historical Cuisinep. 110
"Teaching Modern India How to Eat": "Authentic" Foodways and Regimes of Exclusion in Affluent Mumbaip. 126
"Going for an Indian": South Asian Restaurants and the Limits of Multiculturalism in Britainp. 143
Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattanp. 175
From Curry Mahals to Chaat Cafes: Spatialities of the South Asian Culinary Landscapep. 196
Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioningp. 219
Postscript Globalizing South Asian Food Cultures: Earlier Stops to New Horizonsp. 237
Referencesp. 255
Contributorsp. 299
Indexp. 303
Table of Contents provided by Ingram. All Rights Reserved.

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