Cooking, Eating, Remembering: Dynamic Histories of Food, Culture, Knowledge, and Place in South Asia
This panel calls for papers to critically explore histories of food, culture, and place that constitute and contribute toward culinary knowledge, foodways, and culinary practices of, and from South Asia, its regions, localities, and borderlands.
This panel seeks to critically explore histories of food, culture, and place that constitute and contribute toward a broad body of culinary knowledge, foodways, and culinary practices of, and from South Asia.
It invites scholars to problematize relationships, practices, and institutions that connect people, food, and place, how they are imagined and produced (Duruz, 2016). It concurs with a scholarly view that sees as nearly impossible that food cultures align with boundaries that are assigned to nations, it presents the premise that cuisines are never foods of a country, but foods of a place (Mintz, 1996). Foodways connotes historical, symbolic, political, social, religious, economic, and cultural factors that influence food choice and use, a fundamental of the cultural systems within which they are practiced (Adema, 2013); thus, cultural systems that connect to South Asia and its regions, localities, and borderlands.
The panel anticipates a series of dynamic papers that explore how interdisciplinary dialogues about a place can pose deep questions about the working of politics through attitudes to food, its laws and regulations; practices and boundaries of community, identities, and place-making around commensality, diets, cooking, and associated spaces; implicit and explicit food exclusions that coalesce around caste, gender, religion, language, and class; construction of personal and collective subjectivities and re/making cultural belonging and cultural heritage around eating, drinking, cooking, selling, buying, talking, writing, remembering food, and connected sensory, emotional, and performative elements.
- Culinary Modern: Domestic Cooking in Northern India, c.1900-1960 (Saumya Gupta)
- Delicious Tales: Food, Pleasure and Decadence in Princely Rampur (Razak Khan)
- Food and Caste: Representations in Indian Cinema (Samuel Moses Srinivas Kuntam)
- Food for Thought: A History of the Sumi Community of Nagaland (Atokali Kiba)
- Islam on the Table: Muslim and Indo-Persianate Food Heritage in Bengal (Jayanta Sengupta)
- Life Lessons Through Life Sustenance: Punjabi Children’s Tales About Food (Anshu Malhotra)
- Making of a Mughal Connoisseur: The Etiquette of Savouring Food in Early-modern Islamicate South Asia (Neha Vermani)
- Memories of food among the Bene Israel in India and Israel: Family, community, and nation (Riho Isaka)
- Narrating Rampur’s Cuisine: Cookbooks, Forgotten Foods and Emotional Memory (Tarana Khan)
- Puddings in Lahore, ‘Kabobs’ in Edinburgh: Food in Translation to and from Muslim South Asia (Siobhan Lambert-Hurley)
- Restoring Rice Biodiversity, Promoting Culinary Heritage and Food Security in 21st Century South Asia and Beyond (Jayeeta Sharma)
- Taste the Difference: Food in Fiction by Diasporic South Asian Women Writers (Claire Chambers)
- The Interpretations of Food in the Relevant Commentaries on the Early Upaniṣads (Ge Ge)
- What’s cooking? Food as a vehicle of memory within Bangladeshi diasporic communities in the UK (Jasmine Hornabrook and Clelia Clini)