How to Make a National Cuisine: Cookbooks in Contemporary India

@article{Appadurai1988HowTM,
  title={How to Make a National Cuisine: Cookbooks in Contemporary India},
  author={Arjun Appadurai},
  journal={Comparative Studies in Society and History},
  year={1988},
  volume={30},
  pages={3 - 24}
}
  • A. Appadurai
  • Published 1 January 1988
  • Art
  • Comparative Studies in Society and History
Cookbooks, which usually belong to the humble literature of complex civilizations, tell unusual cultural tales. They combine the sturdy pragmatic virtues of all manuals with the vicarious pleasures of the literature of the senses. They reflect shifts in the boundaries of edibility, the proprieties of the culinary process, the logic of meals, the exigencies of the household budget, the vagaries of the market, and the structure of domestic ideologies. The existence of cookbooks presupposes not… 

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