Ph.D Programme

This Subject Includes

• Course No: HS 631
• Course: Ph.D Programme
• Semester:
• Title: Food and Culture in Contemporary Society
• Stream:

• Preamble / Objectives (Optional):

   

  This course will explore the relationship between food, culture and society. In times like ours,

  where the boundaries between the traditional and the modern, the local and the global and the

  urban and the rural are getting blurred, a study of food can reveal the changes and continuities in

  socio-cultural practices in society. Food offers us a window into understanding the larger social

  and the relationship of food to the economy, polity, identity, culture and media. Using a

  historical and comparative approach, this course will seek to explore the interlinkages between

  food and culture in contemporary society.

  Course Content/ Syllabus:

   

  Relationship between Food, Culture and Society: Global and local issues, Colonialism, Cultural

  imperialism, Globalization and Homogenization, Ecology and geography; Food and Mobility:

  Globalization, Migration, Culinary capital, Memory and Gastro-Nostalgia; Food and Social

  Identity: Caste, Class, Religion, Race, Region, Ethnicity and Gender; Inter-linkages between

  Food, Media and Technology: Cookbooks, Cooking shows, Digitalization and Social media.

  Books (In case UG compulsory courses, please give it as “Textbooks” and “Reference books”.

  Otherwise, give it as “References”.

  Texts: (Format: Authors, Book Title in Italics font, Volume/Series, Edition Number, Publisher,

  Year.)

  1.

  2.

  3.

  References: (Format: Authors, Book Title in Italics font, Volume/Series, Edition Number,

  Publisher, Year.)

  1. Beardsworth, Alan and Teresa Keil, Sociology on The Menu: An Invitation to The Study of Food and Society, 1st edition, Routledge: London And New York, 1996.

  2. Contois, Emily J. H. and Zenia Kish, (eds.), Food Instagram: Identity, Influence and Negotiation, Chicago: University of Illinois Press, 2022. 3. Counihan, Carole and Penny Van Esterik, (eds.), Food and Culture: A Reader, 3rd edition, New York: Routledge, 2012. 4. Deka, Dixita, Joel Rodrigues Dolly Kikon, Bengt G. Karlsson, Meenal Tula and Sanjay Barbora, Seeds and Food Sovereignty: Eastern Himalayan Experiences, Guwahati: North Eastern Social Research Centre, 2023. 5. Lupton, Deborah and Zeena Feldman, (eds.), Digital Food Cultures,1st edition, London: Routledge, 2020. 6. Malhotra, Simi, Sakshi Dogra and Kanika Sharma, Food Culture Studies in India: Consumption, Representation and Mediation, Singapore: Springer Nature, 2020. 7. Ray, Krishnendu and Tulasi Srinivas, (eds.), Curried Cultures: Globalization and South Asia, 1st edition, University of California Press, 2012. 8. Staples, James, Sacred Cows and Chicken Manchurian: The Everyday Politics of Eating Meat in India, Seattle: University of Washington Press, 2020.