LEADER 03994nam 22006851a 450 001 9910828659503321 005 20200520144314.0 010 $a1-280-11669-2 010 $a9786613520982 010 $a0-520-95224-3 024 7 $a10.1525/9780520952249 035 $a(CKB)2670000000175187 035 $a(EBL)882615 035 $a(OCoLC)785396248 035 $a(SSID)ssj0000621481 035 $a(PQKBManifestationID)12186460 035 $a(PQKBTitleCode)TC0000621481 035 $a(PQKBWorkID)10617423 035 $a(PQKB)10855886 035 $a(DE-B1597)520845 035 $a(DE-B1597)9780520952249 035 $a(MiAaPQ)EBC882615 035 $a(EXLCZ)992670000000175187 100 $a20110816d2012 ub 0 101 0 $aeng 135 $aur|n||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aCurried cultures $eglobalization, food, and South Asia /$fedited by Krishnendu Ray and Tulasi Srinivas 205 $a1st ed. 210 $aBerkeley $cUniversity of California Press$dc2012 215 $a1 online resource (328 p.) 225 1 $aCalifornia studies in food and culture ;$v34 300 $aDescription based upon print version of record. 311 $a0-520-27011-8 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $t1. Introduction -- $t2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization -- $t3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India -- $t4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal -- $t5. Udupi Hotels: Entrepreneurship, Reform, and Revival -- $t6. Dum Pukht: A Pseudo-Historical Cuisine -- $t7. "Teaching Modern India How to Eat": "Authentic" Foodways and Regimes of Exclusion in Affluent Mumbai -- $t8. "Going for an Indian": South Asian Restaurants and the Limits of Multiculturalism in Britain -- $t9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan -- $t10. From Curry Mahals to Chaat Cafés: Spatialities of the South Asian Culinary Landscape -- $t11. Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning -- $tPostscript. Globalizing South Asian Food Cultures: Earlier Stops to New Horizons -- $tReferences -- $tContributors -- $tIndex 330 $aAlthough South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures-a wide-ranging collection of essays-explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book's established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it. 410 0$aCalifornia studies in food and culture ;$v34. 606 $aFood$xSocial aspects$zSouth Asia 606 $aFood habits$zSouth Asia 606 $aCosmopolitanism$zSouth Asia 606 $aNationalism$zSouth Asia 606 $aGlobalization$xSocial aspects 615 0$aFood$xSocial aspects 615 0$aFood habits 615 0$aCosmopolitanism 615 0$aNationalism 615 0$aGlobalization$xSocial aspects. 676 $a394.1/20954 701 $aRay$b Krishnendu$01753867 701 $aSrinivas$b Tulasi$01605096 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910828659503321 996 $aCurried cultures$94189919 997 $aUNINA