About the Author
Chitrita Banerji grew up in Calcutta, received her master’s degree from Harvard University, and now lives in Cambridge, Massachusetts. She spent many years as a journalist, editor and translator. Her other books include Bengali Cooking: Seasons and Festivals and Life and Food in Bengal.
Her articles, columns and short fiction have appeared in Granta, Gourmet, Gastronomica, Boston Globe, American Prospect, Calyx, Petits Propos Culinaires, Phoenix, and Boston Magazine, and she has received awards for her papers at the Oxford Symposium of Food and Cookery.
Contents
THE HOUR OF THE GODDESS
1
FEEDING THE GODS
11
PATOLER MA
27
A DOSE OF BITTERS
35
FOOD AND DIFFERENCE
47
CROSSING THE BORDERS
59
THE BONTI OF BENGAL
75
FIVE LITTLE SEEDS
85
WHAT BENGALI WIDOWS CANNOT EAT
95
HOW BENGAL DISCOVERED CHHANA
105
FOOD, RITUAL AND ART IN BENGAL
125
REFERENCES
143
ACKNOWLEDGEMENTS
145
Hindu (906)
Agriculture (121)
Ancient (1084)
Archaeology (766)
Architecture (550)
Art & Culture (906)
Biography (703)
Buddhist (522)
Cookery (169)
Emperor & Queen (532)
Islam (221)
Jainism (309)
Literary (841)
Mahatma Gandhi (369)
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