Curried Cultures Globalization, Food, and South Asia

Name: Curried Cultures Globalization, Food, and South Asia
Price: 12.88 USD
Availability: InStock
ISBN: 9780520270121

ISBN-10: 0520270126

ISBN-13: 9780520270121

Edition: 2012

Authors: Krishnendu Ray, Tulasi Srinivas

List price: $34.95

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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 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.

Book details

List price: $34.95
Copyright year: 2012
Publisher: University of California Press
Publication date: 5/1/2012
Binding: Paperback
Pages: 328
Size: 6.00" wide x 9.00" long x 0.90" tall
Weight: 0.946
Language: English

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