Khan, T.H. (2023) Narrating Rampur’s cuisine: cookbooks, forgotten foods, and culinary memories. Global Food History, 9 (2). pp. 149-174. ISSN 2054-9547
Abstract
Rampur, a princely state established by Rohilla Pathans in 1774, became the cultural node, or markaz, of north Indian Muslim culture under the patronage of its ruling Nawabs. This article uncovers the narrative arc of Rampur cuisine and foodways by examining archival sources from the nineteenth century on Rampur’s cuisine preserved at the Rampur Raza Library, as well as historical records and gastronomic memory of culinary practitioners and other members of society. Through a process of amalgamation and improvisation, it grew out of the Delhi and Lucknow cuisines into a distinctly Paḵẖtun (an ethnolinguistic group native to southern Afghanistan and northern Pakistan) foodway, which was adapted and textualized as a new “haute” Rampur cuisine by the Nawabs and the nobility. The study delves into the paratexts of the archived manuscripts – their language, authorship, and authorial motivation – to delineate cultural markers of this culinary journey while also recovering the intergenerational transmission of sensual memories. It interrogates how the narrative arc of Rampur cuisine reveals relationships with the past, epochal socio-political changes, and changing cultural identities with the appropriation and forgetting of foodways.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent. |
Keywords: | Culinary history; food narratives; culinary memory; culinary culture; Rampur; cuisine; foodways; forgotten foods |
Dates: |
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Institution: | The University of Sheffield |
Academic Units: | The University of Sheffield > Faculty of Arts and Humanities (Sheffield) > Department of History (Sheffield) |
Funding Information: | Funder Grant number ARTS AND HUMANITIES RESEARCH COUNCIL AH/T004401/1 |
Depositing User: | Symplectic Sheffield |
Date Deposited: | 10 May 2023 16:26 |
Last Modified: | 02 Oct 2024 10:43 |
Status: | Published |
Publisher: | Informa UK Limited |
Refereed: | Yes |
Identification Number: | 10.1080/20549547.2023.2196925 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:199078 |
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