Curried Cultures: Globalization, Food, and South Asia

Contents

Contents Part One Opening the Issues 1 • Introduction 3 Krishnendu Ray and Tulasi Srinivas 2 • A Different History of the Present: The Movement of Crops, Cuisines, and Globalization 29 Akhil Gupta Part Two The Princely-Colonial Encounter and the Nationalist Response 3 • Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India 49 Angma D. Jhala 4 • Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal 73 Jayanta Sengupta Part Three Cities, Middle Classes, and Public Cultures of Eating 5 • Udupi Hotels: Entrepreneurship, Reform, and Revival 91 Stig Toft Madsen and Geoffrey Gardella 6 • Dum Pukht: A Pseudo-Historical Cuisine 110 Holly Shaffer 7 • “Teaching Modern India How to Eat”: “Authentic” Foodways and Regimes of Exclusion in Affluent Mumbai 126 Susan Dewey 8 • “Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain 143 Elizabeth Buettner 9 • Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan 175 Krishnendu Ray 10 • From Curry Mahals to Chaat Cafés: Spatialities of the South Asian Culinary Landscape 196 Arijit Sen 11 • Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning 219 Tulasi Srinivas Postscript • Globalizing South Asian Food Cultures: Earlier Stops to New Horizons 237 R.S. Khare References 255 Contributors 299 Index 303 ...