In this Book
University of California Press
- Curried Cultures: Globalization, Food, and South Asia
- Book
- 2012
- Published by: University of California Press
- Series: California Studies in Food and Culture
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
Download Full Book
- PART ONE: OPENING THE ISSUES
- 1. Introduction
- pp. 3-28
- PART TWO: THE PRINCELY-COLONIAL ENCOUNTER AND THE NATIONALIST RESPONSE
- PART THREE: CITIES, MIDDLE CLASSES, AND PUBLIC CULTURES OF EATING
- 6. Dum Pukht: A Pseudo-Historical Cuisine
- pp. 110-125
- References
- pp. 255-298
- Contributors
- pp. 299-301
- Other Works in the Series, Production Notes
- pp. 317-319
Additional Information
ISBN
9780520952249
Related ISBN(s)
9780520270114
MARC Record
OCLC
785396248
Pages
320
Launched on MUSE
2014-01-01
Language
English
Open Access
No