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Culinary culture in colonial India : a cosmopolitan platter and the middle class / Utsa Ray.
Van Pelt Library GT2853 I5 .R39 2015
Available
LIBRA GT2853 I5 .R39 2015
Available from offsite location
- Format:
- Book
- Author/Creator:
- Ray, Utsa.
- Language:
- English
- Subjects (All):
- Food habits--India--Bengal--History.
- Food habits.
- Food habits--Social aspects--India--Bengal--History.
- Middle class--India--Bengal--History.
- Middle class.
- History.
- Food habits--Social aspects.
- Bengal (India)--Social life and customs.
- Bengal (India).
- Manners and customs.
- India--Bengal.
- Genre:
- History.
- Physical Description:
- ix, 274 pages : illustrations (black and white), maps (black and white) ; 24 cm
- Place of Publication:
- Cambridge ; New York : Cambridge University Press, 2015.
- Summary:
- "Discusses the cuisine to understand the construction of colonial middle-class in Bengal"-- Provided by publisher.
- Contents:
- Introducing 'foreign' food : changes in the gastronomic culture of colonial Bengal
- The cosmopolitan and the regional : understanding Bengali cuisine
- Aestheticizing labor? : an affective discourse of cooking in colonial Bengal
- Constructing 'Bengali' cuisine" caste, class and communal negotiations
- Fashioning the 'Bengali' middle-class : dilemma of the regional and the sub-regional.
- Notes:
- Includes bibliographical references (pages [239]-263) and index.
- ISBN:
- 9781107042810
- 110704281X
- OCLC:
- 881385755
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