Culinary culture in colonial India: a cosmopolitan platter and the middle-class
This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic fem...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Cambridge University Press
2015
|
| Schlagworte: | |
| Online-Zugang: | BSB01 UBG01 Volltext |
| Zusammenfassung: | This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic feminine act and the domestic kitchen as a sacred space. The process of indigenization was an aesthetic choice that was imbricated in the upper caste and patriarchal agenda of the middle-class social reform. However, in these acts of imagination, there were important elements of continuity from the pre-colonial times. The book establishes the fact that Bengali cuisine cannot be labeled as indigenist although it never became widely commercialized. The point was to cosmopolitanize the domestic and yet keep its tag of 'Bengaliness'. The resultant cuisine was hybrid, in many senses like its makers |
| Beschreibung: | Title from publisher's bibliographic system (viewed on 05 Oct 2015) |
| Beschreibung: | 1 Online Ressource (IX, 274 pages) |
| ISBN: | 9781107337503 |
| DOI: | 10.1017/CBO9781107337503 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV043695501 | ||
| 003 | DE-604 | ||
| 005 | 20180122 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 160801s2015 |||| o||u| ||||||eng d | ||
| 020 | |a 9781107337503 |c Online |9 978-1-107-33750-3 | ||
| 024 | 7 | |a 10.1017/CBO9781107337503 |2 doi | |
| 035 | |a (ZDB-20-CBO)CR9781107337503 | ||
| 035 | |a (OCoLC)906054961 | ||
| 035 | |a (DE-599)BVBBV043695501 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-473 |a DE-12 | ||
| 082 | 0 | |a 394.1/2095414 |2 23 | |
| 084 | |a LB 53385 |0 (DE-625)90569:894 |2 rvk | ||
| 100 | 1 | |a Ray, Utsa |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Culinary culture in colonial India |b a cosmopolitan platter and the middle-class |c Utsa Ray |
| 264 | 1 | |a Cambridge |b Cambridge University Press |c 2015 | |
| 300 | |a 1 Online Ressource (IX, 274 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Title from publisher's bibliographic system (viewed on 05 Oct 2015) | ||
| 505 | 8 | |a 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 | |
| 520 | |a This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic feminine act and the domestic kitchen as a sacred space. The process of indigenization was an aesthetic choice that was imbricated in the upper caste and patriarchal agenda of the middle-class social reform. However, in these acts of imagination, there were important elements of continuity from the pre-colonial times. The book establishes the fact that Bengali cuisine cannot be labeled as indigenist although it never became widely commercialized. The point was to cosmopolitanize the domestic and yet keep its tag of 'Bengaliness'. The resultant cuisine was hybrid, in many senses like its makers | ||
| 648 | 7 | |a Geschichte 1900-1955 |2 gnd |9 rswk-swf | |
| 650 | 4 | |a Alltag, Brauchtum | |
| 650 | 4 | |a Geschichte | |
| 650 | 4 | |a Gesellschaft | |
| 650 | 4 | |a Food habits / India / Bengal / History | |
| 650 | 4 | |a Food habits / Social aspects / India / Bengal / History | |
| 650 | 4 | |a Middle class / India / Bengal / History | |
| 650 | 0 | 7 | |a Mittelstand |0 (DE-588)4039713-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Essgewohnheit |0 (DE-588)4139275-9 |2 gnd |9 rswk-swf |
| 651 | 4 | |a Indien | |
| 651 | 4 | |a Bengal (India) / Social life and customs | |
| 651 | 7 | |a Bengalen |0 (DE-588)1054631026 |2 gnd |9 rswk-swf | |
| 655 | 7 | |8 1\p |0 (DE-588)4113937-9 |a Hochschulschrift |2 gnd-content | |
| 689 | 0 | 0 | |a Bengalen |0 (DE-588)1054631026 |D g |
| 689 | 0 | 1 | |a Mittelstand |0 (DE-588)4039713-0 |D s |
| 689 | 0 | 2 | |a Essgewohnheit |0 (DE-588)4139275-9 |D s |
| 689 | 0 | 3 | |a Geschichte 1900-1955 |A z |
| 689 | 0 | |8 2\p |5 DE-604 | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druckausgabe |z 978-1-107-04281-0 |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |t Culinary culture in Colonial India |z 978-1-316-22283-6 |w (DE-604)BV043613238 |
| 856 | 4 | 0 | |u https://doi.org/10.1017/CBO9781107337503 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-20-CBO | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-029108071 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 2\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 966 | e | |u https://doi.org/10.1017/CBO9781107337503 |l BSB01 |p ZDB-20-CBO |q BSB_PDA_CBO |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.1017/CBO9781107337503 |l UBG01 |p ZDB-20-CBO |q UBG_PDA_CBO |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804176473148358656 |
|---|---|
| any_adam_object | |
| author | Ray, Utsa |
| author_facet | Ray, Utsa |
| author_role | aut |
| author_sort | Ray, Utsa |
| author_variant | u r ur |
| building | Verbundindex |
| bvnumber | BV043695501 |
| classification_rvk | LB 53385 |
| collection | ZDB-20-CBO |
| 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 |
| ctrlnum | (ZDB-20-CBO)CR9781107337503 (OCoLC)906054961 (DE-599)BVBBV043695501 |
| dewey-full | 394.1/2095414 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 394 - General customs |
| dewey-raw | 394.1/2095414 |
| dewey-search | 394.1/2095414 |
| dewey-sort | 3394.1 72095414 |
| dewey-tens | 390 - Customs, etiquette, folklore |
| discipline | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| doi_str_mv | 10.1017/CBO9781107337503 |
| era | Geschichte 1900-1955 gnd |
| era_facet | Geschichte 1900-1955 |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03968nmm a2200649zc 4500</leader><controlfield tag="001">BV043695501</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20180122 </controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">160801s2015 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781107337503</subfield><subfield code="c">Online</subfield><subfield code="9">978-1-107-33750-3</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1017/CBO9781107337503</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-20-CBO)CR9781107337503</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)906054961</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043695501</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-473</subfield><subfield code="a">DE-12</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">394.1/2095414</subfield><subfield code="2">23</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LB 53385</subfield><subfield code="0">(DE-625)90569:894</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Ray, Utsa</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Culinary culture in colonial India</subfield><subfield code="b">a cosmopolitan platter and the middle-class</subfield><subfield code="c">Utsa Ray</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">Cambridge University Press</subfield><subfield code="c">2015</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online Ressource (IX, 274 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Title from publisher's bibliographic system (viewed on 05 Oct 2015)</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">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</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic feminine act and the domestic kitchen as a sacred space. The process of indigenization was an aesthetic choice that was imbricated in the upper caste and patriarchal agenda of the middle-class social reform. However, in these acts of imagination, there were important elements of continuity from the pre-colonial times. The book establishes the fact that Bengali cuisine cannot be labeled as indigenist although it never became widely commercialized. The point was to cosmopolitanize the domestic and yet keep its tag of 'Bengaliness'. The resultant cuisine was hybrid, in many senses like its makers</subfield></datafield><datafield tag="648" ind1=" " ind2="7"><subfield code="a">Geschichte 1900-1955</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Alltag, Brauchtum</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Geschichte</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Gesellschaft</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food habits / India / Bengal / History</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food habits / Social aspects / India / Bengal / History</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Middle class / India / Bengal / History</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Mittelstand</subfield><subfield code="0">(DE-588)4039713-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Essgewohnheit</subfield><subfield code="0">(DE-588)4139275-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="651" ind1=" " ind2="4"><subfield code="a">Indien</subfield></datafield><datafield tag="651" ind1=" " ind2="4"><subfield code="a">Bengal (India) / Social life and customs</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">Bengalen</subfield><subfield code="0">(DE-588)1054631026</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="8">1\p</subfield><subfield code="0">(DE-588)4113937-9</subfield><subfield code="a">Hochschulschrift</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Bengalen</subfield><subfield code="0">(DE-588)1054631026</subfield><subfield code="D">g</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Mittelstand</subfield><subfield code="0">(DE-588)4039713-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Essgewohnheit</subfield><subfield code="0">(DE-588)4139275-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="3"><subfield code="a">Geschichte 1900-1955</subfield><subfield code="A">z</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">2\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druckausgabe</subfield><subfield code="z">978-1-107-04281-0</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Online-Ausgabe</subfield><subfield code="t">Culinary culture in Colonial India</subfield><subfield code="z">978-1-316-22283-6</subfield><subfield code="w">(DE-604)BV043613238</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1017/CBO9781107337503</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-20-CBO</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-029108071</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1017/CBO9781107337503</subfield><subfield code="l">BSB01</subfield><subfield code="p">ZDB-20-CBO</subfield><subfield code="q">BSB_PDA_CBO</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1017/CBO9781107337503</subfield><subfield code="l">UBG01</subfield><subfield code="p">ZDB-20-CBO</subfield><subfield code="q">UBG_PDA_CBO</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| genre | 1\p (DE-588)4113937-9 Hochschulschrift gnd-content |
| genre_facet | Hochschulschrift |
| geographic | Indien Bengal (India) / Social life and customs Bengalen (DE-588)1054631026 gnd |
| geographic_facet | Indien Bengal (India) / Social life and customs Bengalen |
| id | DE-604.BV043695501 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:32:44Z |
| institution | BVB |
| isbn | 9781107337503 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029108071 |
| oclc_num | 906054961 |
| open_access_boolean | |
| owner | DE-473 DE-BY-UBG DE-12 |
| owner_facet | DE-473 DE-BY-UBG DE-12 |
| physical | 1 Online Ressource (IX, 274 pages) |
| psigel | ZDB-20-CBO ZDB-20-CBO BSB_PDA_CBO ZDB-20-CBO UBG_PDA_CBO |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Cambridge University Press |
| record_format | marc |
| spelling | Ray, Utsa Verfasser aut Culinary culture in colonial India a cosmopolitan platter and the middle-class Utsa Ray Cambridge Cambridge University Press 2015 1 Online Ressource (IX, 274 pages) txt rdacontent c rdamedia cr rdacarrier Title from publisher's bibliographic system (viewed on 05 Oct 2015) 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 This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic feminine act and the domestic kitchen as a sacred space. The process of indigenization was an aesthetic choice that was imbricated in the upper caste and patriarchal agenda of the middle-class social reform. However, in these acts of imagination, there were important elements of continuity from the pre-colonial times. The book establishes the fact that Bengali cuisine cannot be labeled as indigenist although it never became widely commercialized. The point was to cosmopolitanize the domestic and yet keep its tag of 'Bengaliness'. The resultant cuisine was hybrid, in many senses like its makers Geschichte 1900-1955 gnd rswk-swf Alltag, Brauchtum Geschichte Gesellschaft Food habits / India / Bengal / History Food habits / Social aspects / India / Bengal / History Middle class / India / Bengal / History 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 1\p (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 2\p DE-604 Erscheint auch als Druckausgabe 978-1-107-04281-0 Erscheint auch als Online-Ausgabe Culinary culture in Colonial India 978-1-316-22283-6 (DE-604)BV043613238 https://doi.org/10.1017/CBO9781107337503 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Ray, Utsa Culinary culture in colonial India a cosmopolitan platter and the middle-class 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 Alltag, Brauchtum Geschichte Gesellschaft Food habits / India / Bengal / History Food habits / Social aspects / India / Bengal / History Middle class / India / Bengal / History 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 / India / Bengal / History Food habits / Social aspects / India / Bengal / History Middle class / India / Bengal / History Mittelstand (DE-588)4039713-0 gnd Essgewohnheit (DE-588)4139275-9 gnd |
| topic_facet | Alltag, Brauchtum Geschichte Gesellschaft Food habits / India / Bengal / History Food habits / Social aspects / India / Bengal / History Middle class / India / Bengal / History Mittelstand Essgewohnheit Indien Bengal (India) / Social life and customs Bengalen Hochschulschrift |
| url | https://doi.org/10.1017/CBO9781107337503 |
| work_keys_str_mv | AT rayutsa culinarycultureincolonialindiaacosmopolitanplatterandthemiddleclass |