Abstract
Kolkata’s cultural landscape can be defined by the existing foodscape. The heritage hotels and eateries existing in the city are an amalgamation of the historical diffusion between the cultural communities that reside in the city. Food remains one of the most flexible components reflecting cultural exchanges between the groups, deterritorializing of borders, and amalgamations across cultures. This paper explores the concept of traditional food regions of Kolkata through the theory of hybridity which is useful to understand how the grey zones of this food culture in Kolkata disturb the colonial presence and authority through subversion and appropriation. The study of food becomes especially interesting to understand how hybrid cultures successfully transcended territorial boundaries.
Presenters
Anandita PanAssistant Professor, Department of Humanities and Social Sciences, Indian Institute of Science Education and Research, Bhopal, Madhya Pradesh, India
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
KEYWORDS
Food, Hybridity, Cultural diffusion, Borders, Deterritorialization
