OCTOBER 2014
Contents
ACADEMIC
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History Culinary Culture in Colonial India A Cosmopolitan Platter and the Middle Class Utsa Ray 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 the 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 anticolonial 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 some things, rejection of some others and in Pierre Bourdieu’s apt phrase ‘disgust for other tastes.’ HB 9781107042810
Cambridge University Press India Private Limited
A 284pp
` 695.00
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