Curried Cultures: Globalization, Food, and South Asia Volume 34 (Paperback)

Part One. Opening the Issues
1. Introduction
Krishnendu Ray and Tulasi Srinivas

2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization
Akhil Gupta

Part Two. The Princely-Colonial Encounter and the Nationalist Response
3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India
Angma D. Jhala

4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal
Jayanta Sengupta

Part Three. Cities, Middle Classes, and Public Cultures of Eating
5. Udupi Hotels: Entrepreneurship, Reform, and Revival
Stig Toft Madsen and Geoffrey Gardella

6. Dum Pukht: A Pseudo-Historical Cuisine
Holly Shaffer

7. “Teaching Modern India How to Eat”: “Authentic” Foodways and Regimes of Exclusion in Affluent Mumbai
Susan Dewey

8. “Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain
Elizabeth Buettner

9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan
Krishnendu Ray

10. From Curry Mahals to Chaat Cafes: Spatialities of the South Asian Culinary Landscape
Arijit Sen

11. Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning
Tulasi Srinivas

Postscript. Globalizing South Asian Food Cultures: Earlier Stops to New Horizons
R. S. Khare

References
Contributors
Index

Krishnendu Ray (엮은이)    정보 더보기

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