In this Book

University of California Press
summary
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.

Table of Contents

  1. Cover
  2. pp. 1-1
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  1. Title Page, About the Series, Copyright, Dedication
  2. pp. ii-v
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  1. Contents
  2. pp. vii-viii
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  1. PART ONE: OPENING THE ISSUES
  2. pp. 1-1
  1. 1. Introduction
  2. pp. 3-28
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  1. 2. A Different History of the Present: The Movement of Crops, Cuisines and Globalization
  2. pp. 29-46
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  1. PART TWO: THE PRINCELY-COLONIAL ENCOUNTER AND THE NATIONALIST RESPONSE
  2. pp. 47-47
  1. 3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India
  2. pp. 49-72
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  1. 4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal
  2. pp. 73-87
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  1. PART THREE: CITIES, MIDDLE CLASSES, AND PUBLIC CULTURES OF EATING
  2. pp. 89-89
  1. 5. Udupi Hotels: Entrepreneurship, Reform, and Revival
  2. pp. 91-109
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  1. 6. Dum Pukht: A Pseudo-Historical Cuisine
  2. pp. 110-125
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  1. 7. “Teaching Modern India How to Eat”: “Authentic” Foodways and Regimes of Exclusion in Affluent Mumbai
  2. pp. 126-142
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  1. 8. “Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain
  2. pp. 143-174
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  1. 9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan
  2. pp. 175-195
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  1. 10. From Curry Mahals to Chaat Cafés: Spatialities of the South Asian Culinary Landscape
  2. pp. 196-218
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  1. 11. Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning
  2. pp. 219-236
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  1. Postscript: Globalizing South Asian Food Cultures: Earlier Stops to New Horizons
  2. pp. 237-254
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  1. References
  2. pp. 255-298
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  1. Contributors
  2. pp. 299-301
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  1. Index
  2. pp. 303-316
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  1. Other Works in the Series, Production Notes
  2. pp. 317-319
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