Curried Cultures

Indian food is one of the
world’s most popular cuisines. Even as it has transformed the contemporary
urban foodscape in this age of globalization, social scientists have paid
scant attention to the phenomenon. The essays in this book explore the
relationship between globalization and South Asia through food. Udupi
restaurants, Indian food in colonial times, dum pukht cuisine, staples of the
prepared food industry like Bangalore’s MTR Foods, Britain’s curry culture,
Indian fast food in California—these and other distinctive aspects of South
Asia’s food and culture are examined to gain new insights into subcontinental
food and the ways in which it has influenced the world around us.