Culinary Culture in Colonial India

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Cambridge University Press, Jan 5, 2015 - History - 274 pages
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This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic feminine act and the domestic kitchen as a sacred space. The process of indigenization was an aesthetic choice that was imbricated in the upper caste and patriarchal agenda of the middle-class social reform. However, in these acts of imagination, there were important elements of continuity from the pre-colonial times. The book establishes the fact that Bengali cuisine cannot be labeled as indigenist although it never became widely commercialized. The point was to cosmopolitanize the domestic and yet keep its tag of 'Bengaliness'. The resultant cuisine was hybrid, in many senses like its makers.
 

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Contents

Changes in the Gastronomic
23
Understanding
62
Aestheticizing Labor? An Affective Discourse of Cooking
106
Caste Class and
149
Dilemma of
192
Conclusion
229
Index
265
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About the author (2015)

Utsa Ray is assistant professor at Jadavpur University, Kolkata. She is primarily interested in looking at how taste and consumption aids in the construction of class. She has published widely in journals such as Modern Asian Studies and the Indian Economic and Social History Review.

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