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Cooking Cultures
Convergent Histories of Food and Feeling


Ishita Banerjee-Dube, Duncan Brown, Nir Avieli, Erica J. Peters, Cecilia Leong-Salobir, Jon D. Holtzman, Xu Wu, Maria Guadalupe Aguilar Escobedo, Arianna Huhn, Jean Duruz, Sarah Bakgeller
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  • Date Published: July 2016
  • availability: In stock
  • format: Hardback
  • isbn: 9781107140363
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About the Authors
  • This volume offers a study of 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, and also the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of food and cuisine. Tracking such blends in different societies and continents developed from trans-cultural flows of goods and peoples, colonial encounters, adventure and adaptation, and change in attitude and taste, Cooking Cultures makes a novel argument about convergent histories of the globe brought about by food and cooking.

    • Opens a novel panorama of 'convergent histories' of large parts of the globe through food, cooking and cuisine
    • Includes a rich variety of themes, perspectives and approaches from history, anthropology, literary studies and cultural studies
    • A perceptive introduction provides critical reflections on food and identity, gender and personhood, nostalgia and hybridity, and power and creativity in the configurations of cultures through cooking
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    12th Oct 2018 by Guapi

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    Product details

    • Date Published: July 2016
    • format: Hardback
    • isbn: 9781107140363
    • length: 270 pages
    • dimensions: 239 x 160 x 22 mm
    • weight: 0.51kg
    • availability: In stock
  • Table of Contents

    Introduction: culinary cultures and convergent histories Ishita Banerjee-Dube
    Part I. Food, Pride, Power:
    1. Trout still on the menu? Indigeneity and cuisine Duncan Brown
    2. The hummus wars: local food, Guinness Records and the Palestinian-Israeli gastropolitics Nir Avieli
    3. Rice, pork and power in the Vietnamese village Erica J. Peters
    Part II. Cooking, Cuisine, Gender:
    4. Mem and Cookie: the colonial kitchen in Malaysia and Singapore Cecilia Leong-Salobir
    5. Modern menus: family, food, health and gender in colonial Bengal Ishita Banerjee-Dube
    6. Sweetness, gender, and identity in Japanese culinary culture Jon D. Holtzman
    Part III. Food, Identity, Personhood:
    7. Local foods in contemporary China: the case of southwest Hubei Xu Wu
    8. From the market to the kitchen and table: food and its many meanings in Dakar Maria Guadalupe Aguilar Escobedo
    9. What is human?: Food taboo and anthropophagy in northwest Mozambique Arianna Huhn
    Part IV. Food, Myth, Nostalgia:
    10. Global mixed race and culinary cultures: interethnic exchanges of food and love at Addis Ababa Café Jean Duruz
    11. The culinary myths of the Mexican nation Sarah Bakgeller.

  • Editor

    Ishita Banerjee-Dube, El Colegio de Mexico
    Ishita Banerjee-Dube is Professor of History at the Centre for Asian and African Studies, El Colegio de México, Mexico City. She is the author of Divine Affairs (2001), Religion, Law, and Power (2007), A History of Modern India (Cambridge, 2015) and, in Spanish, Fronteras del Hinduismo (2007).


    Ishita Banerjee-Dube, Duncan Brown, Nir Avieli, Erica J. Peters, Cecilia Leong-Salobir, Jon D. Holtzman, Xu Wu, Maria Guadalupe Aguilar Escobedo, Arianna Huhn, Jean Duruz, Sarah Bakgeller

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