Curried Cultures: Globalization, Food, and South AsiaKrishnendu Ray, Tulasi Srinivas 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. |
Contents
Introduction | 3 |
Cooking for Princely Zenanas | 49 |
and Cuisine in Colonial Bengal | 73 |
Entrepreneurship Reform and Revival | 91 |
Authentic Foodways | 126 |
South Asian Restaurants | 143 |
Dreams of Pakistani Grill | 175 |
Spatialities of the South Asian | 196 |
Globalization Female Food Entrepreneurs | 219 |
References | 255 |
| 299 | |
Other editions - View all
Curried Cultures: Globalization, Food, and South Asia Krishnendu Ray,Tulasi Srinivas Limited preview - 2012 |
Curried Cultures: Globalization, Food, and South Asia Krishnendu Ray,Tulasi Srinivas Limited preview - 2012 |
Common terms and phrases
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