How to Make a National Cuisine: Cookbooks in Contemporary India

Arjun Appadurai

Research output: Contribution to journalArticle

Original languageEnglish (US)
Pages (from-to)3-24
Number of pages22
JournalComparative Studies in Society and History
Volume30
Issue number1
DOIs
StatePublished - 1988

Fingerprint

India
Cookbooks
Cuisine

ASJC Scopus subject areas

  • History
  • Sociology and Political Science

Cite this

How to Make a National Cuisine : Cookbooks in Contemporary India. / Appadurai, Arjun.

In: Comparative Studies in Society and History, Vol. 30, No. 1, 1988, p. 3-24.

Research output: Contribution to journalArticle

@article{e4d87d5d11874464b00238ec6ba3c561,
title = "How to Make a National Cuisine: Cookbooks in Contemporary India",
author = "Arjun Appadurai",
year = "1988",
doi = "10.1017/S0010417500015024",
language = "English (US)",
volume = "30",
pages = "3--24",
journal = "Comparative Studies in Society and History",
issn = "0010-4175",
publisher = "Cambridge University Press",
number = "1",

}

TY - JOUR

T1 - How to Make a National Cuisine

T2 - Cookbooks in Contemporary India

AU - Appadurai, Arjun

PY - 1988

Y1 - 1988

UR - http://www.scopus.com/inward/record.url?scp=84974433632&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84974433632&partnerID=8YFLogxK

U2 - 10.1017/S0010417500015024

DO - 10.1017/S0010417500015024

M3 - Article

VL - 30

SP - 3

EP - 24

JO - Comparative Studies in Society and History

JF - Comparative Studies in Society and History

SN - 0010-4175

IS - 1

ER -