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By Utsa Ray

This ebook makes use of food to appreciate the development of the colonial heart type in Bengal who indigenized new culinary studies due to colonial modernity. This means of indigenization constructed sure social practices, together with mind's eye of the act of cooking as a vintage female act and the family kitchen as a sacred area. the method of indigenization used to be a classy selection that used to be imbricated within the higher caste and patriarchal time table of the middle-class social reform. although, in those acts of mind's eye, there have been very important parts of continuity from the pre-colonial occasions. The booklet establishes the truth that Bengali food can't be categorised as indigenist even though it by no means turned commonly commercialized. the purpose used to be to cosmopolitanize the family and but retain its tag of 'Bengaliness'. the ensuing food was once hybrid, in lots of senses like its makers.

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Culinary Culture in Colonial India: A Cosmopolitan Platter and the Middle-Class by Utsa Ray

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