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Record Nr. |
UNINA9910789920903321 |
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Titolo |
Curried Cultures : Globalization, Food, and South Asia / / Krishnendu Ray, Tulasi Srinivas |
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Pubbl/distr/stampa |
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Berkeley, CA : , : University of California Press, , [2012] |
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©2012 |
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ISBN |
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1-280-11669-2 |
9786613520982 |
0-520-95224-3 |
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Descrizione fisica |
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1 online resource (328 p.) |
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Collana |
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California Studies in Food and Culture ; ; 34 |
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Disciplina |
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Soggetti |
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Food - Social aspects - South Asia |
Food habits - Social aspects - South Asia |
Cosmopolitanism - South Asia |
Nationalism - South Asia |
Globalization - Social aspects |
Anthropology |
Social Sciences |
Manners & Customs |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di contenuto |
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Frontmatter -- Contents -- 1. Introduction -- 2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization -- 3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India -- 4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal -- 5. Udupi Hotels: Entrepreneurship, Reform, and Revival -- 6. Dum Pukht: A Pseudo-Historical Cuisine -- 7. "Teaching Modern India How to Eat": "Authentic" Foodways and Regimes of Exclusion in Affluent Mumbai -- 8. "Going for an Indian": South Asian Restaurants and the Limits of Multiculturalism in Britain -- 9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan -- 10. From Curry Mahals to Chaat Cafés: Spatialities of the South Asian Culinary Landscape -- 11. Masala Matters: Globalization, Female Food |
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Entrepreneurs, and the Changing Politics of Provisioning -- Postscript. Globalizing South Asian Food Cultures: Earlier Stops to New Horizons -- References -- Contributors -- Index |
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Sommario/riassunto |
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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. |
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