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  3. Culinary Culture in Colonial India
  • Cited by 28
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    • Publisher:
      Cambridge University Press
      Publication date:
      18 December 2014
      05 January 2015
      ISBN:
      9781107337503
      9781107042810
      DOI:
      https://doi.org/10.1017/CBO9781107337503
      Dimensions:
      (234 x 156 mm)
      Weight & Pages:
      0.61kg, 280 Pages
      Dimensions:
      Weight & Pages:
      • Subjects:
      Social and Population History, Area Studies, South Asian History, Asian Studies, History
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    Subjects:
    Social and Population History, Area Studies, South Asian History, Asian Studies, History
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    Book description

    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.

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