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Curried Cultures Globalization, Food, and South Asia

ISBN-10: 0520270126
ISBN-13: 9780520270121
Edition: 2012
List price: $34.95 Buy it from $32.21
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Description: Although South Asian cookery has transformed contemporary urban food consumption, anthropologists have paid little attention to this process. This wide-ranging collection of essays explores the relationship between globalization and South Asian  More...

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Book details

List price: $34.95
Copyright year: 2012
Publisher: University of California Press
Publication date: 5/1/2012
Binding: Paperback
Pages: 299
Size: 6.00" wide x 9.25" long x 0.75" tall
Weight: 0.946
Language: English

Although South Asian cookery has transformed contemporary urban food consumption, anthropologists have paid little attention to this process. This wide-ranging collection of essays explores the relationship between globalization and South Asian history through food, covering the cuisine of colonialism and its material and symbolic meanings.Curried Culturesassumes a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book's contributors look at food to comment on a range of cultural activities,, and argue that the practice of cooking matters as an important way of knowing the world and acting on it.

Tulasi Srinivasis Assistant Professor in the Department of Communication Studies and the Institute for Liberal Arts and Interdisciplinary Studies at Emerson College and author ofWinged Faith: Rethinking Religion and Globalization through the Sathya Sai Movement(Columbia, 2009).Krishnendu Rayis Assistant Professor of Nutrition and Food Studies at New York University and author ofThe Migrant's Table: Meals and Memories in Bengali-American Households(Temple University, 2004).

Opening the Issues
Introduction
A Different History of the Present: The Movement of Crops, Cuisines, and Globalization
The Princely-Colonial Encounter and The Nationalist Response
Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India
Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal
Cities, Middle Classes, and Public Cultures of Eating
Udupi Hotels: Entrepreneurship, Reform, and Revival
Dum Pukht: A Pseudo-Historical Cuisine
"Teaching Modern India How to Eat": "Authentic" Foodways and Regimes of Exclusion in Affluent Mumbai
"Going for an Indian": South Asian Restaurants and the Limits of Multiculturalism in Britain
Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan
From Curry Mahals to Chaat Cafes: Spatialities of the South Asian Culinary Landscape
Masala Matters: Globalization, Female Food 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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