Food Culture Studies In India

Author : Simi Malhotra
Publisher : Springer Nature
ISBN 13 : 9811552541
Total Pages : 173 pages
Book Rating : 4.40/5 ( download)

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Download or read book Food Culture Studies in India written by Simi Malhotra and published by Springer Nature. This book was released on 2020-12-18 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses food in the context of the cultural matrix of India. Addressing topical issues in food and food culture, it explores questions concerning the consumption, representation and mediation of food. The book is divided into four sections, focusing on food fads; food representation; the symbolic valence of food; modes and manners of resistance articulated through food. Investigating consumption practices in both public and ethnic culture, each chapter introduces a fresh approach to food across diverse literary and cultural genres. The book offers a highly readable guide for researchers and practitioners in the field of literary and cultural studies, as well as the sociological fields of food studies, body studies and fat studies.

Author : Simi Malhotra
Publisher :
ISBN 13 : 9789811552557
Total Pages : 0 pages
Book Rating : 4.5X/5 ( download)

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Download or read book Food Culture Studies in India written by Simi Malhotra and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses food in the context of the cultural matrix of India. Addressing topical issues in food and food culture, it explores questions concerning the consumption, representation and mediation of food. The book is divided into four sections, focusing on food fads; food representation; the symbolic valence of food; modes and manners of resistance articulated through food. Investigating consumption practices in both public and ethnic culture, each chapter introduces a fresh approach to food across diverse literary and cultural genres. The book offers a highly readable guide for researchers and practitioners in the field of literary and cultural studies, as well as the sociological fields of food studies, body studies and fat studies.

Author : Colleen Taylor Sen Ph.D.
Publisher : Bloomsbury Publishing USA
ISBN 13 : 031308582X
Total Pages : 228 pages
Book Rating : 4.26/5 ( download)

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Download or read book Food Culture in India written by Colleen Taylor Sen Ph.D. and published by Bloomsbury Publishing USA. This book was released on 2004-07-30 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.

Author : Utsa Ray
Publisher : Cambridge University Press
ISBN 13 : 110704281X
Total Pages : 285 pages
Book Rating : 4.10/5 ( download)

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Download or read book Culinary Culture in Colonial India written by Utsa Ray and published by Cambridge University Press. This book was released on 2015-01-05 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Discusses the cuisine to understand the construction of colonial middle-class in Bengal"--

Author : Chitrita Banerji
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1596917121
Total Pages : 292 pages
Book Rating : 4.25/5 ( download)

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Download or read book Eating India written by Chitrita Banerji and published by Bloomsbury Publishing USA. This book was released on 2008-12-10 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.

Author : Krishnendu Ray
Publisher : Univ of California Press
ISBN 13 : 0520952243
Total Pages : 328 pages
Book Rating : 4.49/5 ( download)

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Download or read book Curried Cultures written by Krishnendu Ray and published by Univ of California Press. This book was released on 2012-05-01 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Jessica Martell
Publisher : University Press of Florida
ISBN 13 : 0813052491
Total Pages : 337 pages
Book Rating : 4.96/5 ( download)

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Download or read book Modernism and Food Studies written by Jessica Martell and published by University Press of Florida. This book was released on 2019-01-09 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Transnational in scope, this much-needed volume explores how modernist writers and artists address and critique the dramatic changes to food systems that took place in the early twentieth century. During this period, small farms were being replaced with industrial agriculture, political upheavals exacerbated food scarcity in many countries, and globalization opened up new modes of distributing culinary commodities. Looking at a unique variety of art forms by authors, painters, filmmakers, and chefs from Ireland, Italy, France, the United States, India, the former Soviet Union, and New Zealand, contributors draw attention to modernist representations of food, from production to distribution and consumption. They consider Oscar Wilde’s aestheticization of food, Katherine Mansfield’s use of eggs as a feminist symbol, Langston Hughes’s use of chocolate as a redemptive metaphor for blackness, hospitality in William Faulkner’s Sanctuary, Ernest Hemingway’s struggles with gender and sexuality as expressed through food and culinary objects, Futurist cuisine, avant-garde cookbooks, and the impact of national famines on the work of James Joyce, Viktor Shklovsky, and Tarashankar Bandyopadhyay. Less celebrated topics of putrefaction and waste are analyzed in discussions of food as both a technology of control and a tool for resistance. The diverse themes and methodologies assembled here underscore the importance of food studies not only for the literary and visual arts but also for social transformation. The cultural work around food, the editors argue, determines what is produced, who has access to it, and what can or will change. A milestone volume, this collection uncovers new links between seemingly disparate spaces, cultures, and artistic media and demystifies the connection between modernist aesthetics and the emerging food cultures of a globalizing world. Contributors: Giles Whiteley | Aimee Gasston | Randall Wilhelm | Bradford Taylor | Sean Mark | Céline Mansanti | Shannon Finck

Author : Phillip Joy
Publisher : Taylor & Francis
ISBN 13 : 1000779165
Total Pages : 243 pages
Book Rating : 4.65/5 ( download)

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Download or read book Queering Nutrition and Dietetics written by Phillip Joy and published by Taylor & Francis. This book was released on 2022-10-28 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents experiences of LGBTQ+ people relating to food, bodies, nutrition, health, wellbeing, and being queer through critical writing and creative art. The chapters bring LGBTQ+ voices into the spotlight through arts-based scholarship and contribute to experiential learning, allowing for more understanding of the lives of LGBTQ+ people within the dietetic profession. Divided into three parts, the first explores eating, food, and bodies; the second discusses communities, connections, and celebrations; and the final part covers care in practice. Topics include body image, eating disorders, weight stigma, cooking and culinary journeys, queer food culture, queer practices in nutrition counseling, and gendered understandings of nutrition. Exploring not only experiences of marginalization, homophobia, transphobia, and cisheteronormativity within dietetics and nutritional healthcare, this collection also dives into the positive connections and supportive communities that food can create. Special attention is paid to the intersections of oppression, colonialism, social justice, and politics. This book will be beneficial to all health professionals, educators, and students creating and fostering safer, more inclusive, and more accepting environments for their LGBTQ+ clients.

Author : Lawrence Grossberg
Publisher : Routledge
ISBN 13 : 1134719019
Total Pages : 188 pages
Book Rating : 4.13/5 ( download)

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Download or read book Cultural Studies 11.2 written by Lawrence Grossberg and published by Routledge. This book was released on 2005-08-04 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Papers featured in this issue offer an in-depth examination of the interaction of ethnicity, identity, and 'multiculturalism' with contemporary culture.

Author : Kiranmayi Bhushi
Publisher : Cambridge University Press
ISBN 13 : 1108666337
Total Pages : 296 pages
Book Rating : 4.36/5 ( download)

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Download or read book Farm to Fingers written by Kiranmayi Bhushi and published by Cambridge University Press. This book was released on 2018-03-09 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book studies food practices in contemporary India by situating them in their political, economic and socio-cultural contexts. Widespread in scope, it explores the use of food for exercising power, as a marker of difference and as a potent symbol of expression of identity; studies how food practices are intimately connected to the corporeal self and the fashioning of the self; and examines food safety and its nutritional aspects and notions of hygiene and edibility that are culturally specific. The book looks closely at the political and economic institutions that are responsible for the production and distribution of food, and the role of the state and global policies that influence agrarian policies at home. It discusses meat-eating in India; fermented food from North-East India and how it does not fall within the representation of 'Indian' food; the ideas of health and food safety that inform the making of Bengali sweets; the growing role of fast-food eateries and blog-writing as middle-class identity projects; the nature of colonial discourse on what is an adequate diet for famine victims; who should grow food; and the importance of the concept of food sovereignty.