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Farm to Fingers
The Culture and Politics of Food in Contemporary India

$99.99 (C)

Kiran Bhushi, Estelle Fourat, James Staples, Dolly Kikon, Ishita Dey, Anjali Bhatia, Sucharita Sarkar, Sanjay Sharma, Deepankar Basu, Debarshi Das, Radha Gopalan
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  • Date Published: March 2018
  • availability: Available
  • format: Hardback
  • isbn: 9781108416290

$ 99.99 (C)

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About the Authors
  • This book studies food practices in contemporary India by situating them in their political, economic and socio-cultural contexts. Widespread in scope, it explores the use of food for exercising power, as a marker of difference and as a potent symbol of expression of identity; studies how food practices are intimately connected to the corporeal self and the fashioning of the self; and examines food safety and its nutritional aspects and notions of hygiene and edibility that are culturally specific. The book looks closely at the political and economic institutions that are responsible for the production and distribution of food, and the role of the state and global policies that influence agrarian policies at home. It discusses meat-eating in India; fermented food from North-East India and how it does not fall within the representation of 'Indian' food; the ideas of health and food safety that inform the making of Bengali sweets; the growing role of fast-food eateries and blog-writing as middle-class identity projects; the nature of colonial discourse on what is an adequate diet for famine victims; who should grow food; and the importance of the concept of food sovereignty.

    • Brings on board diverse perspectives on the contemporary issues of food in India
    • Addresses crucial topics like food security and global policies and their impact on agrarian culture in India
    • Looks at the much hyped presence of food bloggers (and online literature on food) on multiple digital platforms
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    Product details

    • Date Published: March 2018
    • format: Hardback
    • isbn: 9781108416290
    • length: 290 pages
    • dimensions: 240 x 158 x 24 mm
    • weight: 0.54kg
    • availability: Available
  • Table of Contents

    List of figures and Tables
    1. Introduction Kiranmayi Bhushi
    2. The making of 'edible animal source foods' and its contemporary reality in Delhi Estelle Fourat
    3. Appropriating the cow: beef and identity politics in contemporary India James Staples
    4. Eating Akhuni in India Dolly Kikon
    5. Health, standardization and 'Bengali' sweets Ishita Dey
    6. Treating children, feeding junk food: an inquiry into a middle class project Anjali Bhatia
    7. Diaspora dish: cooking, writing, and creating identities in food-blogs Sucharita Sarkar
    8. Measuring hunger: debates on 'adequate' diet in colonial North India Sanjay Sharma
    9. Managing food: India's experience with the public distribution system Deepankar Basu and Debarshi Das
    10. Food sovereignty: the future of food Radha Gopalan

  • Editor

    Kiranmayi Bhushi, Indira Gandhi National Open University
    Kiranmayi Bhushi teaches Sociology at the School of Social Sciences at Indira Gandhi National Open University, New Delhi.


    Kiran Bhushi, Estelle Fourat, James Staples, Dolly Kikon, Ishita Dey, Anjali Bhatia, Sucharita Sarkar, Sanjay Sharma, Deepankar Basu, Debarshi Das, Radha Gopalan

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