This book discusses cuisine to understand the construction of the colonial middle class in Bengal, India.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Utsa Ray is assistant professor at Jadavpur University, Kolkata. She is primarily interested in looking at how taste and consumption aids in the construction of class. She has published widely in journals such as Modern Asian Studies and the Indian Economic and Social History Review.
Inhaltsangabe
List of images, maps and tables Introduction 1. Introducing 'foreign' food: changes in the gastronomic culture of colonial Bengal 2. The cosmopolitan and the regional: understanding Bengali cuisine 3. Aestheticizing labor? An affective discourse of cooking in colonial Bengal 4. Constructing 'Bengali' cuisine caste: class and communal negotiations 5. Fashioning the 'Bengali' middle class: dilemma of the regional and the subregional Conclusion Bibliography Index About the author.
List of images, maps and tables Introduction 1. Introducing 'foreign' food: changes in the gastronomic culture of colonial Bengal 2. The cosmopolitan and the regional: understanding Bengali cuisine 3. Aestheticizing labor? An affective discourse of cooking in colonial Bengal 4. Constructing 'Bengali' cuisine caste: class and communal negotiations 5. Fashioning the 'Bengali' middle class: dilemma of the regional and the subregional Conclusion Bibliography Index About the author.
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