Curried Cultures

Tulasi Srinivas is Assistant Professor in the Department of Communication Studies and the Institute for Liberal Arts and Interdisciplinary Studies at Emerson College and author of Winged Faith: Rethinking Religion and Globalization through the Sathya Sai Movement (Columbia, 2009). Krishnendu Ray is Assistant Professor of Nutrition and Food Studies at New York University and author of The Migrant's Table: Meals and Memories in Bengali-American Households (Temple University, 2004).

• Part One. Opening the Issues 1. Introduction Krishnendu Ray and Tulasi Srinivas 2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization Akhil Gupta Part Two. The Princely-Colonial Encounter and the Nationalist Response 3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India Angma D. Jhala 4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal Jayanta Sengupta Part Three. Cities, Middle Classes, and Public Cultures of Eating 5. Udupi Hotels: Entrepreneurship, Reform, and Revival Stig Toft Madsen and Geoffrey Gardella 6. Dum Pukht: A Pseudo-Historical Cuisine Holly Shaffer 7. "Teaching Modern India How to Eat": "Authentic" Foodways and Regimes of Exclusion in Affluent Mumbai Susan Dewey 8. "Going for an Indian": South Asian Restaurants and the Limits of Multiculturalism in Britain Elizabeth Buettner 9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan Krishnendu Ray 10. From Curry Mahals to Chaat Cafes: Spatialities of the South Asian Culinary Landscape Arijit Sen 11. Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning Tulasi Srinivas Postscript. Globalizing South Asian Food Cultures: Earlier Stops to New Horizons R. S. Khare References Contributors Index

"A curry mouthful of academic proportions." LA Weekly