The Changing Popular Culture of Indian Food: Preliminary Notes

South Asia Research

Volumn 24, Issue 1, 2004, Pages 9-19

  Nandy, Ashis ^a  

^a CENTRE FOR THE STUDY OF DEVELOPING SOCIETIES   (India)

Author keywords

cosmopolitanism; cultural survival; culture; ethnic cuisines; food; global market

Indexed keywords

EID: 84996181390     PISSN: 02627280     EISSN: 17413141     Source Type: Journal    
DOI: 10.1177/0262728004042760     Document Type: Article

References (10)

1. Achaya, K.T. (1998 a) A Historical Dictionary of Indian Food. New Delhi: Oxford University Press.
2. Achaya, K.T. (1998 b) Indian Food: A Historical Companion. New Delhi: Oxford University Press.
3. Appadurai, Arjun (1988) ‘ How to Make a National Cuisine: Cookbooks in Contemporary India ’, Comparative Studies 30 (1): 13 – 24.
4. Bose, Pradip (1997) ‘Adarsha Parivare Adarsha Randhanpranali’ [Ideal Recipes in Ideal Families], Anushtup 32 (2): 14 – 40.
5. Chakrabarty, Dipesh (1996) ‘ Remembered Villages: Representation of Hindu-Bengali Memories in the Aftermath of the Partition ’, Economic and Political Weekly 10 August: 2143 – 2151.
6. Jacob, Thankamma (1985) ‘ Food and the Consumer ’, India International Centre Quarterly 12 (2): 227 – 238.
7. Jaffrey, Madhur (1986) A Taste of India. London: Pavilion.
8. McMichael, Philip (forthcoming) ‘ Food ’ in Vinay Lal and Ashis Nandy (eds), The Twenty-First Century Dictionary: The Future of Knowledge and Culture. New Delhi: Penguin.
9. Nandy, Ashis (2001) ‘ The Invisible Holocaust and the Journey as an Exodus: The Poisoned Village and the Stranger City ’, in Ashis Nandy, An Ambiguous Journey to the City: The Village and Other Odd Ruins of the Self in the Indian Imagination (pp. 98 – 139). New Delhi: Oxford University Press.
10. Nandy, Ashis (2004) ‘ Ethnic Food ’, in Vinay Lal and Ashis Nandy (eds) The Twenty-First Century Dictionary: The Future of Knowledge and Culture. New Delhi: Penguin. (forthcoming).