Cooking Cultures
Convergent Histories of Food and Feeling
Herausgeber: Banerjee-Dube, Ishita
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This volume studies food, cooking and cuisine in different societies and cultures over different periods of time. It highlights the intimate connections of food, identity, gender, power, personhood and national culture, as well as the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of food and cuisine.
