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Global Food, Global Media, Global Culture: Representations of the New Indian Cuisine in Indian Media

Rohit Chopra

Rohit Chopra

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Introduction: The Food Revolution and its Media Representation in India I began and finished writing this chapter in San Francisco, a hub of the global media and technology economy and one of the prominent food cities of the world. Most...

Amaranth

Mary Karasch

Mary Karasch

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...A robust annual herb with seeds as small as mustard seeds, amaranth belongs to the genus Amaranthus of the family Amaranthaceae, with 50 to 60 species scattered throughout the world in wild and domesticated forms. Most are weeds...

Mung and the Vignas: India

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Beans : A History

Bloomsbury Academic, 2007

Book chapter

...India provides one of the few historical exceptions to the rule that beans are associated with poverty. As we have seen, there are some minor beans that are only eaten during famines or that are considered inferior, but in general...

The High and the Low: Culinary Culture in Asia and Europe

Jack Goody

Jack Goody

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Food History: Critical and Primary Sources : Classical and Postclassical Eras

Bloomsbury Academic, 2014

Book chapter

...In the traditional societies of northern Ghana there was little internal difference in the food, whether raw or cooked, of the various members. Even a state like Gonja that consisted of distinct strata organised in a hierarchy...

Rice

Te-Tzu Chang

Te-Tzu Chang

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Economic and Biological Importance of Rice Rice in Human Life...

Food, Commensality and Caste in South Asia

James Staples

James Staples

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The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...Introduction Das, a Tamil Brahmin and my sometime research assistant, was candidly recounting to me his relationship, forty years previously, with a Dalit Dalit...

The Origins and Dispersal of Rice Cultivation

Charles Higham

Charles Higham

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and

Tracey L.-D. Lu

Tracey L.-D. Lu

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Food History: Critical and Primary Sources : Origins

Bloomsbury Academic, 2014

Book chapter

...Domesticated rice (Oryza sativa) is one of the five major crops in the world and a staple food for more than 30% of the world population. Yet the question of where, when, why and how the domestication of rice originated has been, and still...

Millets

J. M. J. de Wet

J. M. J. de Wet

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The caryopses of grasses have been harvested as human food since long before the advent of agriculture. Numerous species are still regularly harvested in Africa and Asia during times of scarcity. Among the many hundreds of species harvested...

Growing a Nation: Milk Consumption in India since the Raj

Andrea S. Wiley

Andrea S. Wiley

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Making Milk : The Past, Present, and Future of Our Primary Food

Bloomsbury Academic, 2017

Book chapter

...India currently has the highest level of overall milk production and consumption of all countries, and there are cultural ideals for milk intake and beliefs about milk’s salutary effects on human bodies. Here I describe the emergence...

Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal

Jayanta Sengupta

Jayanta Sengupta

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Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Introduction Recent critical work on nationalism has tended to shift the emphasis, from long, drawn-out, anti-colonial political struggles for emancipation from political subordination, to the more complex and nuanced struggles...