Culinary culture in colonial India: a cosmopolitan platter and the middle-class
Discusses the cuisine to understand the construction of colonial middle-class in Bengal
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
Delhi
Cambridge University Press
2015
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Zusammenfassung: | Discusses the cuisine to understand the construction of colonial middle-class in Bengal |
| Beschreibung: | Literaturverzeichnis Seite 239-263 |
| Beschreibung: | IX, 274 Seiten Illustrationen, Karten 24 cm |
| ISBN: | 9781107042810 |
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Datensatz im Suchindex
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| adam_text | Contents
List of Images, Maps and Tables v
Preface vii
Introduction 1
1. Introducing ‘Foreign’ Food: Changes in the Gastronomic 23
Culture of Colonial Bengal
2. The Cosmopolitan and the Regional: Understanding 62
Bengali Cuisine
3. Aestheticizing Labor? An Affective Discourse of Cooking 106
in Colonial Bengal
4. Constructing ‘Bengali’ Cuisine: Caste, Class and 149
Communal Negotiations
5. Fashioning the ‘Bengali’ Middle-Class: Dilemma of 192
the Regional and the Subregional
Conclusion 229
Select Bibliography 239
Index 265
This book utilizes the idea of cuisine to understand the construction of the
colonial middle-class in Bengal. Colonial transformation contextualized the
cultural articulation of a new set of values, prejudices and tastes for the
colonial middle-class. This middle-class ensured that cuisine was not
commoditized and remained domestic and embedded in the material culture
of Bengal. One of the chief arguments of this book is that the middle-class in
colonial Bengal indigenized new culinary experiences that came with
colonialism. This process of indigenization was an aesthetic choice imbricated
in the upper caste and patriarchal agenda of middle-class social reform.
While enabling the middle-class to soak in new culinary pleasures, the
process of indigenization also made possible certain social practices, including
imagination of the act of cooking as a classic feminine act and the domestic
kitchen as a sacred space. In these acts of imagination, there were important
elements of continuity from the pre-colonial times, especially evidenced in
the reinstitution of caste-based norms of gastronomy. The process of
indigenizing new gastronomic practices was at the same time anti-colonial
yet capitalist, cosmopolitan yet gendered and caste based. Thus, the idea of a
refined taste that was so integrally associated with the formation of the
middle-class in colonial Bengal became a marker of standards of good and
bad, acceptance of certain things, rejection of some others and in Pierre
Bourdieu s apt phrase disgust for other tastes.1
Utsa Ray teaches at the Department of History, Jadavpur University, Kolkata.
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| spelling | Ray, Utsa Verfasser aut Culinary culture in colonial India a cosmopolitan platter and the middle-class Utsa Ray Delhi Cambridge University Press 2015 IX, 274 Seiten Illustrationen, Karten 24 cm txt rdacontent n rdamedia nc rdacarrier Literaturverzeichnis Seite 239-263 Dissertation Pennsylvania State University Discusses the cuisine to understand the construction of colonial middle-class in Bengal Geschichte 1900-1955 gnd rswk-swf Alltag, Brauchtum Geschichte Gesellschaft Food habits / History / India / Bengal Food habits / Social aspects / History / India / Bengal Middle class / History / India / Bengal Mittelstand (DE-588)4039713-0 gnd rswk-swf Essgewohnheit (DE-588)4139275-9 gnd rswk-swf Indien Bengal (India) / Social life and customs Bengalen (DE-588)1054631026 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Bengalen (DE-588)1054631026 g Mittelstand (DE-588)4039713-0 s Essgewohnheit (DE-588)4139275-9 s Geschichte 1900-1955 z DE-604 Erscheint auch als Online-Ausgabe Culinary culture in Colonial India 978-1-316-22283-6 (DE-604)BV043613238 Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028893490&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028893490&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext |
| spellingShingle | Ray, Utsa Culinary culture in colonial India a cosmopolitan platter and the middle-class Alltag, Brauchtum Geschichte Gesellschaft Food habits / History / India / Bengal Food habits / Social aspects / History / India / Bengal Middle class / History / India / Bengal Mittelstand (DE-588)4039713-0 gnd Essgewohnheit (DE-588)4139275-9 gnd |
| subject_GND | (DE-588)4039713-0 (DE-588)4139275-9 (DE-588)1054631026 (DE-588)4113937-9 |
| title | Culinary culture in colonial India a cosmopolitan platter and the middle-class |
| title_auth | Culinary culture in colonial India a cosmopolitan platter and the middle-class |
| title_exact_search | Culinary culture in colonial India a cosmopolitan platter and the middle-class |
| title_full | Culinary culture in colonial India a cosmopolitan platter and the middle-class Utsa Ray |
| title_fullStr | Culinary culture in colonial India a cosmopolitan platter and the middle-class Utsa Ray |
| title_full_unstemmed | Culinary culture in colonial India a cosmopolitan platter and the middle-class Utsa Ray |
| title_short | Culinary culture in colonial India |
| title_sort | culinary culture in colonial india a cosmopolitan platter and the middle class |
| title_sub | a cosmopolitan platter and the middle-class |
| topic | Alltag, Brauchtum Geschichte Gesellschaft Food habits / History / India / Bengal Food habits / Social aspects / History / India / Bengal Middle class / History / India / Bengal Mittelstand (DE-588)4039713-0 gnd Essgewohnheit (DE-588)4139275-9 gnd |
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