Curried Cultures - Globalization, Food, and South Asia

1. Auflage 2012
ISBN: 978-0-520-27012-1
Verlag: University of California Press

Buch, Englisch, Band 34, 328 Seiten, Trade Paperback, Format (B × H): 154 mm x 234 mm, Gewicht: 447 g

Reihe: California Studies in Food and Culture

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.

Autoren/Hrsg.

Ray, Krishnendu

Srinivas, Tulasi

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Globalisierung, Transformationsprozesse

Inhaltsverzeichnis

Part One. Opening the Issues
1. Introduction

Krishnendu Ray and Tulasi Srinivas

2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization

Akhil Gupta

Part Two. The Princely-Colonial Encounter and the Nationalist Response
3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India

Angma D. Jhala

4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal

Jayanta Sengupta

Part Three. Cities, Middle Classes, and Public Cultures of Eating
5. Udupi Hotels: Entrepreneurship, Reform, and Revival

Stig Toft Madsen and Geoffrey Gardella

6. Dum Pukht: A Pseudo-Historical Cuisine

Holly Shaffer

7. “Teaching Modern India How to Eat”: “Authentic” Foodways and Regimes of Exclusion in Affluent Mumbai

Susan Dewey

8. “Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain

Elizabeth Buettner

9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan

Krishnendu Ray

10. From Curry Mahals to Chaat Cafés: Spatialities of the South Asian Culinary Landscape

Arijit Sen

11. Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning

Tulasi Srinivas

Postscript. Globalizing South Asian Food Cultures: Earlier Stops to New Horizons

R. S. Khare

References

Contributors

Index

Über Autor(innen)

Tulasi Srinivas is Assistant Professor in the Department of Communication Studies and the Institute for Liberal Arts and Interdisciplinary Studies at Emerson College and author of Winged Faith: Rethinking Religion and Globalization through the Sathya Sai Movement (Columbia, 2009). Krishnendu Ray is Assistant Professor of Nutrition and Food Studies at New York University and author of The Migrant's Table: Meals and Memories in Bengali-American Households (Temple University, 2004).