Sweet Excess

Crafting Mishti in Bengal
1. Auflage 2025
ISBN: 978-1-041-11320-1
Verlag: Taylor & Francis Ltd

Buch, Englisch, 210 Seiten, Format (B × H): 156 mm x 234 mm

Reihe: Ethnographic Innovations, South Asian Perspectives

This book is an ethnographic work on excess. Based on a decade-long field work of a single food substance — sweets — it follows sweet-making in sweetshops, domestic spaces, fairs, festivals and its representation in recipe books to understand how caste, religion, science and law inform the life of a food item with an extremely short shelf life. It shows how food items of conspicuous consumption find a meaning in everyday lives of people through its socio-cultural meanings - ritual, pride of craftsmanship, heritage and cultural identity. It also shows how sweets continue to be a ubiquitous part of ‘Bengali’ diet in a geography that has been witness to acute hunger, starvation, food movements and social welfare programmes to ensure food security.  A multi-sited ethnography on sweetness in diverse settings and its associated meanings in West Bengal and Bangladesh, this book explores everyday workplace hierarchies between artisans reveal how caste and religion inform the choice of who is hired into this line of work. It also highlights how discourses on food safety and the overpowering presence of World Trade Organisation has affected the life of the Bengali mishti.

The volume will be of great interest to scholars and researchers of ethnography, sociology, history, and South Asian studies. And if you, dear reader, love mishti, you will love this, too!

Zielgruppe

Postgraduate

Autoren/Hrsg.

Dey, Ishita

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Regionalwissenschaften, Regionalstudien
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Stadt- und Regionalsoziologie
• Sozialwissenschaften Soziologie | Soziale Arbeit Soziologie Allgemein

Inhaltsverzeichnis

1. Sweetness as Excess  2. Following Sweetness  3. Mapping Sweetness  4. Making Sweets  5. Navigating work 6. Regulating Sweets  7. Authorship  8. Value and Excess

Über Autor(innen)

Ishita Dey is an Assistant Professor at the Department of Sociology, Faculty of Social Sciences, South Asian University, Delhi. Her research interests are food, labour, and senses. She has co-anchored an art research project on Smells of the city with a focus on Delhi supported by Kiran Nadar Museum of Art, Delhi and collaborated on an art installation Dawakhana as part of Seema Kohli’s solo show Khula Aasman.

She is an editorial board member of the journal Society and Culture in South Asia (Sage), Gastronomica (University of California Press) and has published her work on food in edited volumes, Oxford Compendium to Sugar and Sweets and journals such as Contributions to Indian Sociology, South Atlantic Quarterly, The Sense and Society, Gastronomica. She has coedited a book Sustainability of Rights After Globalisation (Sage, 2011) and co-authored a book Beyond Kolkata: The Dystopia of Urban Imagination (Routledge, 2013).