| Description |
1 online resource (286 pages) |
| Contents |
Cover; Title; Copyright; Contents; List of Images, Maps and Tables; Preface; Introduction; SELF-FASHIONING THE MIDDLE-CLASS; SITUATING BENGALI CUISINE; HIERARCHICAL COSMOPOLITANISM; SOURCES AND STRUCTURE; 1 Introducing 'Foreign' Food: Changes in the Gastronomic Culture of Colonial Bengal; EXPERIMENTS WITH FOOD: 'COLUMBIAN EXCHANGE'?; AGRICULTURAL POLICIES OF THE COLONIAL STATE; CAROLINA RICE EXPERIMENTATIONS IN COLONIAL BENGAL: 'RATIONAL' AND 'MODERN?'; INTRODUCTION OF 'NEW' FOOD: IMPROVEMENT AND AESTHETICS; RESPONSES TO COLONIAL POLITICAL ECONOMY: CRITIQUE AND APPROPRIATION. |
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CONSUMING PASSION: NEW EATING PLACES AND THE SEDUCTION OF BISCUITS2 The Cosmopolitan and the Regional: Understanding Bengali Cuisine; WHAT'S IN A NAME? MAKING OF A 'NEW' CUISINE; SITUATING THE BENGALI COSMOPOLITAN; REGIONAL COSMOPOLITANISM: DOMESTICITY OF BENGALI CUISINE; MAKING 'BENGALI' CUISINE: REGIONAL VERSUS COSMOPOLITAN; THE COSMOPOLITAN/REGIONAL: THE COLONSER AND THE COLONISED; 3 Aestheticizing Labor?: An Affective Discourse of Cooking in Colonial Bengal; THE PEDAGOGY OF COOKING: THE CHANGING CURRICULUM OF THE 'NEW' WOMAN. |
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THE MALE COOK VERSUS THE LADY OF THE HOUSE: PAID LABOUR CONTRA LABOUR OF LOVETHE POLITICS OF AESTHETICIZING WOMEN'S COOKING; PLEASURES OF CAPITALISM: RETHINKING FEMINIST HISTORIOGRAPHY; 4 Constructing 'Bengali' Cuisine: Caste, Class and Communal Negotiations; FOOD: A MARKER OF THE 'OTHER'; 'OTHER' TASTES; 'OLD' AND 'NEW'FOOD: REFORMULATING THE RHETORIC OF CASTE; MUSLIM 'OTHER'; 'OTHER' RETURNS THE GAZE; MYTH OF THE SELF-SUSTAINING VILLAGE COMMUNITY; 5 Fashioning the 'Bengali' Middle-Class: Dilemma of the Regional and the Subregional; BENGALI CUISINE: SUBREGIONAL VARIATIONS. |
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SUBREGIONAL HISTORIESTHE SUBREGIONAL 'OTHER'; GAHANA BORI OF MEDINIPUR: A CASE OF UNIVERSAL AESTHETIC; Conclusion; IMPLICATIONS OF THE STUDY; EPILOGUE; Political Economy of Gastronomic Culture; Select Bibliography; GOVERNMENT DOCUMENTS; (A) Archival Materials; (B) Published Materials; Primary Sources (Bangla and Urdu); Primary Sources (English); Secondary Sources; Articles and Books (Vernacular); Unpublished Dissertations; Index. |
| Summary |
This book discusses cuisine to understand the construction of the colonial middle class in Bengal, India. |
| Bibliography |
Includes bibliographical references (pages 239-263) and index. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food habits -- India -- Bengal -- History.
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Food habits -- Social aspects -- India -- Bengal -- History.
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Middle class -- India -- Bengal -- History.
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Bengal (India) -- Social life and customs.
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| Genre/Form |
Electronic books.
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History.
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| Other Form: |
Print version: Ray, Utsa. Culinary Culture in Colonial India : A Cosmopolitan Platter and the Middle-Class. Cambridge : Cambridge University Press, ©2015 9781107042810 |
| ISBN |
9781316222874 |
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131622287X |
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9781107337503 |
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110733750X |
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9781316227503 |
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1316227502 |
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9781107042810 |
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110704281X |
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