Curried Cultures: Globalization, Food, and South Asia (California Studies in Food and Culture Book 34)

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. Contents Part One. Opening the Issues 1. Introduction 2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization Part Two. The Princely-Colonial Encounter and the Nationalist Response 3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India 4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal Part Three. Cities, Middle Classes, and Public Cultures of Eating 5. Udupi Hotels: Entrepreneurship, Reform, and Revival 6. Dum Pukht: A Pseudo-Historical Cuisine 7. “Teaching Modern India How to Eat”: “Authentic” Foodways and Regimes of Exclusion in Affluent Mumbai 8. “Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain 9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan 10. From Curry Mahals to Chaat Cafés: Spatialities of the South Asian Culinary Landscape 11. 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 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. 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.