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Curried Cultures: Globalization, Food, and South Asia by University of California Press (Paperback, 2012)

Although South Asian cookery and gastromy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phemen. 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 gastromy 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 kwing the world and acting on it.

Place of Publication
Berkerley
Spine
12mm
Edited by
Tulasi Srinivas, Krishnendu Ray
Series Part/Volume Number
34
Series Title
California Studies in Food and Culture
Content Note
5 B/w Photographs, 4 Line Illustrations
Author Biography
Tulasi Srinivas is Assistant Professor in the Department of Communication Studies and the Institute for Liberal Arts and Interdisciplinary Studies at Emerson College and author of Winged Faith: Rethinking Religion and Globalization through the Sathya Sai Movement (Columbia, 2009). Krishnendu Ray is Assistant Professor of Nutrition and Food Studies at New York University and author of The Migrant's Table: Meals and Memories in Bengali-American Households (Temple University, 2004).
Date of Publication
27/04/2012
Genre
Cultural Studies
Country of Publication
United States

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