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Globalization, Food, and South Asia
(California Studies in Food and Culture, #34)
by Krishnendu Ray, Tulasi Srinivas
- ISBN: 9780520270114 (0520270118)
- Format: hardcover, 328 pages
- Genres: food, india, cooking
- Author: Krishnendu Ray, Tulasi Srinivas
- Language: english
- Release date: May 1, 2012
- Publisher: University of California Press
- Series: California Studies in Food and Culture, #34
About The Book
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.
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