Food and Cultures from the Global South

Usually, the narratives around food habits and culinary practices are structured around individual tastes. Historically, it has been observed that individual and collective food habits and culinary practices are driven by various social, cultural, gendered, sexual, racial, caste, geographical, commercial, and political factors. These factors provoke us to go beyond the stereotypical scientific narratives of consumption and unpack the various social dynamics and power structures that are associated with our daily food habits and culinary practices. With respect to these arguments, this series will generate an interwoven, multidisciplinary, and planetary archive on critical food studies.

Series Editors
Dr. Sayan Dey, Bayan College. Oman
Dr. Guprinder Singh Lalli, University of Wolverhampton, UK

Editorial Advisory Board:
Claire Chambers, Professor, University of York, UK.
Colleen Taylor Sen, Food Historian, Canada.
Lewis R. Gordon, Professor and Chair, University of Connecticut, US.
Bashir Munye, Chef, Educator, and Food Advocate, Somalia and Toronto.
Kritika Bannerjee, Senior Communications Manager, Solidaridad Asia.
Andrea Borghini, Associate Professor, University of Milan, Italy.
Kanchan Mukhopadhyay, Anthropologist, India.
Myron Beasley, Professor, Bates College, US.
Dilip Menon, Professor, University of Witwatersrand, South Africa.
Ishita Dey, Assistant Professor, South Asian University, India.
Rozena Maart, Professor, University of KwaZulu Natal, South Africa.
Rituparna Patgiri, Assistant Professor, IIT Guwahati, India.