Transactions in Taste : The Collaborative Lives of Everyday Bengali Food

In a radical departure from previous ethnographies of food, this book asks how and why food is pivotal to social relations and forms of identity that emerge as normal and not-normal. It does so by describing the production, consumption, distribution, and disposal of ‘normal Bengali food’ in middle-class households that employ cooks from poor classes, and in Bengali restaurants, in contemporary Calcutta (India) and Dhaka (Bangladesh). In a rare comparative foray into Bengali Hindu and Muslim food-ways on both sides of the border, the book includes addas (‘idle-talk’) and interviews with both men and women. It initiates a dialogue that links issues of agency, place, hospitality, and ownership with a new field that places food as an ‘artefact’ at the centre of its inquiry. It invites the reader throughout to approach food afresh, as the key that unlocks the complexities of what is mundane yet profound — the everyday. The book thus analyses the constant and fraught negotiations that feed into definitions of normality, class and identity in the deeply intimate yet intensely public domain of food. Food transactions here provide a window into shifting configurations of trust, power, and conflict integral to social relationships, shaped by events such as the 1943—44 Bengal famine, the 1947 partition of India, and the 1971 Bangladesh War. Cover Half Title Title Page Copyright Page Dedication Page Contents List of Plates Foreword Preface and Acknowledgements Note on Language, Transliteration, and Translation of Bengali Words 1. Food as Agency: Introducing Normality 2. The Actants of a Normal Foodscape 3. "Like Everyday": Creating Normality 4. The Everyday Normal Sacred Kitchen 5. Of Seducing and Respectable, Hospitable and Stingy Foods: Subjectivities of Normal Food 6. Cha (tea), Gan (song), aar (and) Adda ('idle'/'care-less' talk): Making and Consuming Normal Food 'Identities' 7. Normal Food and Ownership in Contemporary Bengal 8. Postprandial Ruminations Bibliography Index Studies social practices, identities, conflicts of agency and perceived inequities in the cultural economies of food vis-a-vis production, consumption, exchange and ownership. This book examines culinary practices of Bengali Hindu and Muslim poor and middle classes in Calcutta and Dhaka.