Roy, Parama (Author)
In Alimentary Tracts Parama Roy argues that who eats and with whom, who starves, and what is rejected as food are questions fundamental to empire, decolonization, and globalization. In crucial ways, she suggests, colonialism reconfigured the sensorium of colonizer and colonized, generating novel experiences of desire, taste, and appetite as well as new technologies of the embodied self. For colonizers, Indian nationalists, diasporic persons, and others in the colonial and postcolonial world orders, the alimentary tract functioned as an important corporeal, psychoaffective, and ethicopolitical contact zone, in which questions of identification, desire, difference, and responsibility were staged. Interpreting texts that have addressed cooking, dining, taste, hungers, excesses, and aversions in South Asia and its diaspora since the mid-nineteenth century, Roy relates historical events and literary figures to tropes of disgust, abstention, dearth, and appetite. She analyzes the fears of pollution and deprivation conveyed in British accounts of the so-called Mutiny of 1857, complicates understandings of Mohandas K. Gandhi's vegetarianism, examines the famine fictions of the novelist-actor Mahasweta Devi, and reflects on the diasporic cookbooks and screen performances of Madhur Jaffrey. This account of richly visceral global modernity furnishes readers with a new idiom for understanding historical action and cultural transformation.
...MoreReview Forman, Ross G. (2013) Review of "Alimentary Tracts: Appetites, Aversions, and the Postcolonial". Victorian Studies (p. 131).
Article
Gaard, Greta;
(2013)
Toward a Feminist Postcolonial Milk Studies
(/isis/citation/CBB001201819/)
Book
Veit, Helen Zoe;
(2013)
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
(/isis/citation/CBB001201323/)
Article
Morton, Timothy;
(1998)
The Pulses of the Body: Romantic Vegetarianism and Its Contexts
(/isis/citation/CBB000952598/)
Book
Mary C. Neuburger;
(2022)
Ingredients of Change: The History and Culture of Food in Modern Bulgaria
(/isis/citation/CBB858226528/)
Book
Guy Crosby Ph.D;
(2019)
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
(/isis/citation/CBB401051280/)
Article
Erdheim, Cara;
(2013)
Naturalism's Dietary Discourse: From Fasting Fads to Sinclair's Social Reforms
(/isis/citation/CBB001320896/)
Book
Charmaine O'Brien;
(2016)
The Colonial Kitchen: Australia 1788-1901
(/isis/citation/CBB391005155/)
Article
Assael, Brenda;
(2013)
Gastro-Cosmopolitanism and the Restaurant in Late Victorian and Edwardian London
(/isis/citation/CBB001201192/)
Article
Julia Reed;
(2021)
Mechanica Medicina Sacra: Biblical Vegetarianism in Philippe Hecquet’s Theological Medicine
(/isis/citation/CBB336717345/)
Book
Cozzi, Annette;
(2010)
The Discourses of Food in Nineteenth-Century British Fiction
(/isis/citation/CBB001201391/)
Book
Wallach, Jennifer Jensen;
(2013)
How America Eats: A Social History of U.S. Food and Culture
(/isis/citation/CBB001202133/)
Article
Elly McCausland;
(2021)
From the Plant of Life to the Throat of Death: Freakish Flora and Masculine Forms in Fin de Siècle Lost World Novels
(/isis/citation/CBB380386690/)
Chapter
Thoms, Ulrike;
(2014)
The Introduction of Frozen Foods in West Germany and Its Integration into the Daily Diet
(/isis/citation/CBB001500413/)
Article
Shapin, Steven;
(2014)
“You are what you eat”: Historical Changes in Ideas about Food and Identity
(/isis/citation/CBB001202088/)
Book
Nadja Durbach;
(2020)
Many Mouths: The Politics of Food in Britain from the Workhouse to the Welfare State
(/isis/citation/CBB693159750/)
Article
Anita Guerrini;
(2020)
A Natural History of the Kitchen
(/isis/citation/CBB901631997/)
Article
Adriana Novoa;
(2020)
Science, Sensibility and Gender in Argentina, 1820–1852
(/isis/citation/CBB412579624/)
Article
Couto, Cristiana;
(2014)
Doenças no Brasil Oitocentista: alimentação como prevenção na produção médica da Faculdade de Medicina do Rio de Janeiro (1832--1889)
(/isis/citation/CBB001510470/)
Book
Zofia Rzeźnicka;
Maciej Kokoszko;
(2021)
Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD)
(/isis/citation/CBB843150469/)
Article
Anne Meneley;
(2020)
The olive and imaginaries of the Mediterranean
(/isis/citation/CBB941685489/)
Be the first to comment!