Vermani, N. orcid.org/0000-0002-6872-5759 (2023) Spread of bounties: culinary manuals and knowledge in Mughal South Asia. Journal of the Royal Asiatic Society, 33 (4). pp. 1175-1192. ISSN 1356-1863
Abstract
This article identifies and examines Persian-language culinary manuals that were produced in South Asia between the sixteenth and the eighteenth centuries. In doing so, it centres three empirical loci: the definition of food as it was conceptualised during the period under study; the impetus for the textualisation and standardisation of culinary knowledge; and core principles that undergird the cuisine of the Mughal elite. Engaging with these themes, the article privileges the intersection between the discourses on body, food, and ethical self-fashioning as the key site of analysis.
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 Cambridge University Press on behalf of The Royal Asiatic Society. |
Keywords: | Food history; early modern South Asia; Mughal cookbooks; Mughal cuisine |
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) |
Depositing User: | Symplectic Sheffield |
Date Deposited: | 23 Jan 2024 08:51 |
Last Modified: | 23 Jan 2024 08:51 |
Status: | Published |
Publisher: | Cambridge University Press (CUP) |
Refereed: | Yes |
Identification Number: | 10.1017/s1356186323000354 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:208093 |