Abstract
AbstractThis article identifies and examines Persian-language culinary manuals that were produced in South Asia between the sixteenth and the eighteenth centuries. In doing so, it centres three empirical loci: the definition of food as it was conceptualised during the period under study; the impetus for the textualisation and standardisation of culinary knowledge; and core principles that undergird the cuisine of the Mughal elite. Engaging with these themes, the article privileges the intersection between the discourses on body, food, and ethical self-fashioning as the key site of analysis.
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