Search Results for culinary-culture-in-colonial-india

History

Culinary Culture in Colonial India

"Discusses the cuisine to understand the construction of colonial middle-class in Bengal"--

Author: Utsa Ray

Publisher: Cambridge University Press

ISBN: 9781107042810

Category: History

Page: 285

View: 715

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"Discusses the cuisine to understand the construction of colonial middle-class in Bengal"--
2015-01-05 By Utsa Ray
History

The Emergence of Brand Name Capitalism in Late Colonial India

Princeton: Princeton University Press, 2017. Ray, Utsa. Culinary Culture in Colonial India: A Cosmopolitan Platter and the Middle-Class. Delhi: Cambridge University Press, 2015. Reed, Stanley. The India I Knew, 1897–1947.

Author: Douglas E. Haynes

Publisher: Bloomsbury Publishing

ISBN: 9781350278066

Category: History

Page: 316

View: 635

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This book examines the emergence of professional advertising in western India during the interwar period. It explores the ways in which global manufacturers advanced a 'brand-name capitalism' among the Indian middle class by promoting the sale of global commodities during the 1920s and 1930s, a time when advertising was first introduced in India as a profession and underwent critical transformations. Analysing the cultural strategies, both verbal and visual, used by foreign businesses in their advertisements to capture urban consumers, Haynes argues that the promoters of various commodities crystalized their campaigns around principles of modern conjugality. He also highlights the limitations of brand-name capitalism during this period, examining both its inability to cultivate markets in the countryside or among the urban poor, and its failure to secure middle-class customers. With numerous examples of illustrated advertisements taken from Indian newspapers, the book discusses campaigns for male sex tonics and women's medicines, hot drinks such as Ovaltine and Horlicks, soaps such as Lifebuoy, Lux and Sunlight, cooking mediums such as Dalda and electrical household technologies. By examining the formation of 'brand-name capitalism' and two key structures that accompanied it- the advertising agency and the field of professional advertising- this book sheds new light on the global consumer economy in interwar India, and places developments in South Asia into a larger global history of consumer capitalism.
2022-09-22 By Douglas E. Haynes
History

The Biscuit

26 Ray, Culinary Culture in Colonial India, p.23. 27 Collingham, Imperial Bodies, p.186. 28 Gandhi, The Collected Works, p.22. 29 Collingham, Curry, pp.201–4. 30 Tandon, Punjabi Century, p.78. 31 Ibid. 32 Collingham, Curry, pp.194–7.

Author: Lizzie Collingham

Publisher: Random House

ISBN: 9781473573468

Category: History

Page: 320

View: 710

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Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.
2020-10-29 By Lizzie Collingham
Social Science

Routledge Handbook of the History of Colonialism in South Asia

Ray, Culinary Culture in Colonial India. 55. Sam Goodman, 'Unpalatable truths: Food and drink as medicine in colonial British India', Journal of the History of Medicine and Allied Sciences, 73 (2), 2018, ...

Author: Harald Fischer-Tiné

Publisher: Routledge

ISBN: 9780429774690

Category: Social Science

Page: 534

View: 133

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The Routledge Handbook of the History of Colonialism in South Asia provides a comprehensive overview of the historiographical specialisation and sophistication of the history of colonialism in South Asia. It explores the classic works of earlier generations of historians and offers an introduction to the rapid and multifaceted development of historical research on colonial South Asia since the 1990s. Covering economic history, political history, and social history and offering insights from other disciplines and ‘turns’ within the mainstream of history, the handbook is structured in six parts: Overarching Themes and Debates The World of Economy and Labour Creating and Keeping Order: Science, Race, Religion, Law, and Education Environment and Space Culture, Media, and the Everyday Colonial South Asia in the World The editors have assembled a group of leading international scholars of South Asian history and related disciplines to introduce a broad readership into the respective subfields and research topics. Designed to serve as a comprehensive and nuanced yet readable introduction to the vast field of the history of colonialism in the Indian subcontinent, the handbook will be of interest to researchers and students in the fields of South Asian history, imperial and colonial history, and global and world history.
2021-08-30 By Harald Fischer-Tiné
History

The Provisions of War

Buchanon-Hamilton, “Appendix of Statistical Tables,” in Eastern India, ed. ... Utsa Ray, Culinary Culture in Colonial India: A Cosmopolitan Platter and the Middle-Class (New Delhi: Cambridge University Press, 2015): 155, 176–77, 183.

Author: Justin Nordstrom

Publisher: University of Arkansas Press

ISBN: 9781682261750

Category: History

Page: 298

View: 612

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"This collection of essays examines how food and its absence have been used both as a destructive weapon and a unifying force in establishing governmental control and cultural cohesion during times of conflict"--
2021-08-13 By Justin Nordstrom
Business & Economics

Feeding the People

Prain, Gordon, Sam Fujisaka and Michael Warren, eds., Biological and Cultural Diversity: The Role of Indigenous ... Ray, Utsa, Culinary Culture in Colonial India: A Cosmopolitan Platter and the MiddleClass, Cambridge University Press ...

Author: Rebecca Earle

Publisher: Cambridge University Press

ISBN: 9781108484060

Category: Business & Economics

Page: 321

View: 110

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Almost no one knew what a potato was in 1500. Today they are the world's fourth most important food. How did this happen?
2020-06-25 By Rebecca Earle
Cooking

Food Heritage and Nationalism in Europe

Ray, U. (2015) Culinary Culture in Colonial India: A Cosmopolitan Platter and the Middle-Class, Delhi: Cambridge University Press. Sammells, C.A. (2014) “Haute traditional cuisines: how UNESCO's List of Intangible Heritage links the ...

Author: Ilaria Porciani

Publisher: Routledge

ISBN: 9781000729931

Category: Cooking

Page: 222

View: 617

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Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes, and institutional practices within political and cultural domains, this volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history.
2019-11-28 By Ilaria Porciani
Social Science

Mapping Appetite

Essays on Food, Fiction and Culture Jopi Nyman, Gallardo, Pere ... 23 The cultural stereotypes and biased descriptions perpetuated by the ... To European colonialism , India responded with a culinary form of imperialism .

Author: Jopi Nyman

Publisher: Cambridge Scholars Pub

ISBN: STANFORD:36105124073789

Category: Social Science

Page: 172

View: 694

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As recent years have witnessed a strong interest in the cultural representation of the culinary, ranging from analyses of food representation in film and literature to cultural readings of recipes, menus, national cuisines and celebrity chefs, the study of food narratives amidst contemporary consumer culture has become increasingly more important. This book seeks to respond to the challenge by presenting a series of case studies dealing with the representation of food and the culinary in a variety of cultural texts including post-colonial and popular fiction, womenâ (TM)s magazines and food writing. The contributors to the first part of the volume explore the various functions of food in post-colonial writing ranging from Salman Rushdie and Anita Desai to Zadie Smith and Maggie Gee in the context of globalization and multiculturalism. In the second part of the volume the focus is on two genres of popular fiction, the romantic novel and science fiction. While the romantic novels of Joanne Harris, for instance, link food and cooking with female empowerment, in science fiction food is connected with power and technology. The essays in the third part of the book explore the role of food in travel writing, womenâ (TM)s magazines and African American cookery books, showing how issues of gender, nation and race are present in food narratives.
2007 By Jopi Nyman
Social Science

Western Women and Imperialism

While the economic system created by memsahibs served their own interests , it also had the effect of popularizing colonial material culture in their society at home . Since the 1850s , India had become synonymous with the " empire " to ...

Author: Nupur Chaudhuri

Publisher:

ISBN: UVA:X002107222

Category: Social Science

Page: 296

View: 415

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Explores what Western women did, thought, and felt about the colonies in Africa and India, areas that have been presented, both at the time and in subsequent scholarship, as 'no place for a white woman'. This volume analyzes Western women's complicity in, as well as their resistance to, the cultural values dominant during an imperialist era.
1992 By Nupur Chaudhuri
Biography & Autobiography

The Postcolonial Careers of Santha Rama Rau

... a drink they had adopted from the Moghul courts of North India.32 Though she ends up concluding that “ they were ... if unwittingly , enmeshed in an expansively regional rather than an exclusively local culinary culture , one with ...

Author: Antoinette Burton

Publisher: Duke University Press Books

ISBN: UOM:39015074305981

Category: Biography & Autobiography

Page: 240

View: 957

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Antoinette Burton uses a mid-twentieth-century Indian-American authors career to analyze broader issues of postwar Americas understanding of itself and the wider world.
2007-09-26 By Antoinette Burton

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