کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8588958 | 1564804 | 2017 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Creation of Indian-Chinese cuisine: Chinese food in an Indian city
ترجمه فارسی عنوان
ایجاد غذاهای هند و چینی: غذای چینی در یک شهر هندی
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کلمات کلیدی
غذای چینی در هند، غذاهای چینی هندو، رستورانهای هند، هندی سازی غذا،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This paper discusses two aspects of Chinese food served in India, based on data collected from fieldwork in Dharavi, Mumbai along with the data gathered from online restaurant reviews, food ordering portals, and blogs. First it discusses different forms of Indianizations in Chinese food served in India. Second part discusses how Chineseness is created through exhibits in and out of the restaurants, and how it communicates 'Chinese' in the menu through these symbols. One Major observation was that Indian Chinese restaurants mostly use Indian spices, flavors, and materials to make Chinese food, in which the main flavors are spicy, and pungent. The cooked food is served in a bowl, and eaten with spoon, and fork. Some symbolic elements are frequently exhibited in Chinese restaurants. Predominant use of red color, random Chinese scripts, images of Chinese temples, paintings or statues of Buddha, symbols of wok, picture of fat Chinese chef, picture of dragon, symbols of bowl and chopsticks are such representations. The study concludes that the Chinese food served in India is intrinsically Indianized Chinese food, and there are certain Indian expectations of what Chinese foods are, and a Chineseness is created in Chinese restaurants to give Chinese feel during the eat out. The author argues that the Indian imagination of Chinese food creates a new cuisine category Indian-Chinese cuisine which is neither Indian, nor Chinese.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Ethnic Foods - Volume 4, Issue 4, December 2017, Pages 268-273
Journal: Journal of Ethnic Foods - Volume 4, Issue 4, December 2017, Pages 268-273
نویسندگان
Amal Sankar,