Culinary Culture in Colonial India: A Cosmopolitan Platter and the Middle-Class

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The book establishes the fact that Bengali cuisine cannot be labeled as indigenist although it never became widely commercialized. The point was to cosmopolitanize the domestic and yet keep its tag of 'Bengaliness'. The resultant cuisine was hybrid, in many senses like its makers. Worked examples or Exercises. She is primarily interested in looking at how taste and consumption aids in the construction of class.

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Culture of Food in Colonial Bengal, Ray, Utsa | Colonialism | Sugar

Terms and exclusions apply; find out more from our Returns and Refunds Policy. Advertisement in Anandabazar 57 Patrika Kolkata, Advertisement in Jugantar Kolkata, A paisely motif of gahana bori. A tiara motif of gahana bori. Early Medieval Eastern India 2.

Decentering the Curry

Early twentieth century Eastern India Tables 1. Husked and unhusked rice 31 2. Gardeners rewarded for growing exotic crops 46 3.

Cultural diversity of food in India

Generous support from the Department of History, Pennsylvania State University and the Research and Graduate Studies Organization at the same institution enabled me to pursue my field work. In India, the research for this work was conducted chiefly in Calcutta.


Kamalika Mukherjee at the Centre for Studies in Social Sciences made my research there exceedingly smooth. I will never forget that this work was blessed in its infancy by none other than Stephen Mennell. I want to take this opportunity to thank the editors of these journals.

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I remain indebted to her because she still remains my biggest support in converting this dissertation into book. It was she who inspired me to write my fifth chapter on subregional influences on food.

Bibliography and External Links

Professors Joan Landes and Nancy Love have enlightened me with ideas and suggestions that transcend the field of South Asia. I am also indebted to Rochona Majumdar for her comments.

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  • I would also like to thank all my colleagues in the Department of History at Jadavpur University. Sanjeet Chowdhury has lent me his personal collection for which I am grateful. Without his help this project could never be complete. Shymal Bera has not only lent me his invaluable collection of mangalkabyas, but his invaluable insights have enabled me to think about the project in new light. Prabir Mukhopadhyay and Rajatkanti Sur have gone out of their way to help me find materials for my book. Ishita and Ishani, my compatriots in the history of food enlivened this work through their numerous suggestions.

    Despite its strengths, the book is at times repetitive. For instance, the interconnections between caste, class, gender, and religion are referenced in every chapter but could have been explained more precisely. Nee Cambridge: Harvard University Press, She has completed both undergraduate and post-graduate studies in Sociology at the University of Delhi, New Delhi.

    Culture of Food in Colonial Bengal, Ray, Utsa

    She is interested in looking at issues of culture, gender, food, and society from a sociological perspective. Download a PDF of this review. Skip to content Rituparna Patgiri Utsa Ray. Cambridge University Press, Share this: Twitter Facebook.

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