| ID | 112483 |
| Title Proper | Eating modernity |
| Other Title Information | changing dietary practices in colonial Bengal |
| Language | ENG |
| Author | Ray, Utsa |
| Publication | 2012. |
| Summary / Abstract (Note) | Colonial transformation of the relations of production contextualized the cultural articulation of a new set of values, prejudices, and tastes for the Bengali Hindu middle class. These cultural values, together with the political and economic conditions of colonialism, formed the habitus of this class. This paper tries to understand this self-fashioning by the middle class through their construction of a 'Bengali' cuisine. A distinct enthusiasm for new gastronomic possibilities defined this cuisine, and yet, at the same time, it possessed important elements of continuity from pre-colonial times, evidenced especially in the reinstitution of caste-based norms of gastronomy. The resultant cuisine was cosmopolitan yet still Bengali. |
| `In' analytical Note | Modern Asian Studies Vol. 46, No.3; May 2012: p.703-729 |
| Journal Source | Modern Asian Studies Vol. 46, No.3; May 2012: p.703-729 |
| Key Words | Bengali Hindu Middle Class ; Cultural Articulation ; Colonialism ; Economic Conditions ; India |