Overview

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.

Full Product Details

Author:   Krishnendu Ray ,  Tulasi Srinivas
Publisher:   University of California Press
Imprint:   University of California Press
Volume:   34
Dimensions:   Width: 15.20cm , Height: 2.30cm , Length: 22.90cm
Weight:   0.454kg
ISBN:  

9780520270121

ISBN 10:   0520270126
Pages:   328
Publication Date:   01 May 2012
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

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 Cafes: 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

Reviews

A curry mouthful of academic proportions. LA Weekly 20121018

A curry mouthful of academic proportions. LA Weekly

A curry mouthful of academic proportions. --La Weekly

Author Information

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).

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