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First published May 2004

The Changing Popular Culture of Indian Food: Preliminary Notes

Abstract

Culinary changes and modes of public dining are undergoing rapid changes in India and have begun to reflect some of the new strands in the culture of Indian politics. A national cuisine may not have emerged but some pan-Indian trends are visible. Even a rudimentary fast food culture is crystallising out of familiar regional preparations. Simultaneously, new concepts of what kind of food can be served on formal occasions and of cuisines that can or cannot provide effective restaurant fare are changing the relationships between different regional cuisines.

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References

Achaya, K.T. ( 1998a ) A Historical Dictionary of Indian Food . New Delhi : Oxford University Press .
Achaya, K.T. ( 1998b ) Indian Food: A Historical Companion . New Delhi : Oxford University Press .
Appadurai, Arjun ( 1988 ) ‘ How to Make a National Cuisine: Cookbooks in Contemporary India ’, Comparative Studies 30 ( 1 ): 13 – 24 .
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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 .
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 .
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).

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Published In

Article first published: May 2004
Issue published: May 2004

Keywords

  1. cosmopolitanism
  2. cultural survival
  3. culture
  4. ethnic cuisines
  5. food
  6. global market

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© 2004.
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Ashis Nandy
Centre for the Study of Developing Societies, Delhi [email protected]

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