Curried cultures : Indian food in the age of globalization / edited by Krishnendu Ray and Tulasi Srinivas

By:

edited by Ray, Krishnendu

Contributor(s):

Srinivas, Tulasi

Material type: Text

TextPublication details: India Aleph Book Company 2017Description: 316 pISBN:

9789384067328

Subject(s):

DDC classification:

394.1209 RAY-K

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Shelving location	Call number	Status	Date due	Barcode	Item holds
Books	BITS Pilani Hyderabad	390	General Stack (For lending)	394.1209 RAY-K (Browse shelf(Opens below))	Available		36040

Total holds: 0

Indian food is one of the world’s most popular cuisines. Even as it has transformed the contemporary urban foodscape in this age of globalization, social scientists have paid scant attention to the phenomenon. The essays in this book explore the relationship between globalization and South Asia through food. Udupi restaurants, Indian food in colonial times, dum pukht cuisine, staples of the prepared food industry like Bangalore’s MTR Foods, Britain’s curry culture, Indian fast food in California—these and other distinctive aspects of South Asia’s food and culture are examined to gain new insights into subcontinental food and the ways in which it has influenced the world around us.

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