CULTURAL IDENTITY & IDEOLOGY - II

FOOD & DRINKS

TMYS Review September 2022

in collaboration with

 

 

 

and

                                                    

 

 

For the year 2022-23  TMYS Review will be working on the theme of CULTURAL IDENTITY & IDEOLOGY. 

Under this context, TMYS Review September 2022 will explore the role of FOOD AND DRINKS in shaping cultural identity and ideology, focussing on three sub-themes:

  1. Religious History of Food Consumption
  2. Culture, Ritual and Home-made Food
  3. Drinks in Culture and the Culture of Drinks

 

Call for Submissions   

Stories, Poems and Essays on

FOOD & DRINKS shaping CULTURAL IDENTITY & IDEOLOGY

Based on any of the three sub-themes defined above.

contributions selected for the issue will be published as ebook and paperback copies.

 

 

INTRODUCTION

Food consumption behaviour has evolved across the world mostly on the basis of the geophysical requirements and availability of natural resources. The geographical diversity of India pertaining to the topographical proximity of its various parts to oceans, rivers, hills, and even deserts has not only enriched this sub-continent culturally but has definitely contributed towards the amplification of the multifaceted culinary experience throughout the state. It rendered some obvious and distinguishing generic associations like the renown of the Bengalis for their love for fish, North Indians with Mughlai dishes, people from the hilly regions with bamboo shoots, ‘momo’ or ‘thukpa’. Moreover, the coexistence of ethnographically, anthropologically and sociologically diverse communities posits one with the challenge of defining “Indian” food. Historically too, India can boast of its rich heritage of exchanging culinary experiences with foreigners shaping both the economical and political course of the subcontinent, e.g. through trade of spices. Hence, food and drink habits in India, if seen from the meticulous lens of the researcher, can be explored to reveal a lot about the historiographical development of communities and cultures.

Apart from landscape, climate and immigration/trade patterns other key concerns such as race, class, caste, religion, gender etc. also play pivotal roles in influencing the physical realities around food consumption practices. In fact, to quote CNN Travel “[A]cross the country, the diversity spans more than nine religions, all of which influence the relationship with food. For example, Hindus eschew beef, Muslims avoid pork and Jains practice strict vegetarianism”. Examples are abundant of cuisines prepared on particular religious festivals for their ritualistic relevance such as ‘bhog’ for puja, ‘modak’ for Chaturthi, Biryani for Eid or cake for Christmas etc. Likewise, there are food and drink habits that are very much culture specific like ‘peethey’ for Sankranti, ‘kadhi’/’phirni’ for Baisakhi, ‘payesh’ for birthday etc. Drinks and beverages contribute no less in this formation and celebration of food culture. So if there are festive drinks like ‘bhang’ associated mainly with Holi, then there is ritual of drinking from the Kapala practiced in Tibetan Buddhism. Moreover, drinking alcohol is an integral part of any festivity or celebration for Christians or Jews whereas it is prohibited in Islam. In a nutshell one can easily conclude that in India food consumption behaviour not only is influenced by the rituals be that either celebration or mourning but also instrumental in determining identity attributes.

It will probably not be hyperbolic to state that in the last few years, people in India are experiencing a food revolution. With the increase in dining out culture, introduction of home delivery systems, outstanding results of fusion food the food consumption pattern is going through an unprecedented transformation. Blogs and vlogs on various social media platforms informing global audience about unexplored places and food items and recipes being shared by not only the professional chefs but also by people from the remotest places using social media platforms have only broadened the scope of research about the religious history of food, evolving of food consumption on the basis of ritualistic practices, and the culture of drinks. Further exploration is also pertinent given the conceptualisation of Indian food is constantly transforming on the basis of constant engagement with the foreign perception in the post-globalisation era. On the one hand there is an increasing interest in traditional Indian food or Ayurvedic drinks and on the other, quite contrarily, the usage of plenty of spices in Indian cuisines is now perceived to be ‘unhealthy’.

In view of this, TMYS Review September, 2022 aims at engaging with scholars to explore the history of food consumption in India and the contribution of religion and other key social issues in the formation and development of Indian food culture. TMYS Review September, 2022, under the theme of “Religion, Food and Drink”, seeks to engage in discussions on the multifaceted nuances of the relationship between religion and food/drinks within the Indian cultural scenario, focusing on three main sub-themes, namely:

  1. Religious History of Food-Consumption
  2. Culture, Ritual and Home-made Food
  3. Drinks in Culture and the Culture of Drinks

While food studies remain undoubtedly an interdisciplinary field, the panel discussions organized under this general theme choose to limit themselves to an investigation of the complex dynamics between religion, food and drinks within the context of the Indian culture. Experts will be invited to deliberate upon this subject from their crucial vantage points, thereby shedding light on religious and culinary experiences and their role in negotiating with the structures of meaning and identity in society.


Under the scope of the project, we will organize PANEL DISCUSSIONS (listed below) with senior scholars, professors, researchers, authors, journalists and other professionals who have worked extensively on such contexts falling under the three sub-themes listed above and have minutely studied their history, culture, occurrence, circumstances and more. This project endeavours to add to the existing body of study materials on this subject, from the contemporary perspective.

 

OBJECTIVES OF THE PROJECT:

1. Youth engagement with a network of entities that have researched or contributed towards exposing the hidden and/or understanding the complicated dimensions of the theme (and sub-themes).

2. To curate critical insights for global learning and inspiration on the social, political and personal dynamics of Food and Drinks shaping Cultural Identity & Ideology.

3. Invite attention towards the historical and contemporary practices that have influenced generations, impacted the society, the economy, the present and future of countries. 

 

THE PROJECT ARCHITECTURE:

1. TMYS Review September 2022 invites essays, short stories or poems on the mentioned theme; the submission must cater to one of the sub-themes.

2. Solo and panel discussions on the sub-themes will be hosted live on TMYS social media.  

Please scroll below for DIGITAL CONVERSATIONS for the titles and the delegate speakers.

3. Submissions citing one or more discussions from the DIGITAL CONVERSATION/S for information and inputs will carry additional weightage.

4.  A selection of short stories, essays and poems will be published in TMYS Review September 2022. The issue will be available in ebook and paperback formats across the world, distributed via Amazon.

5. Three winning contributions will receive a Certificate of Excellence from York Center for Asian Research (YCAR), York University.

 

THE DIGITAL CONVERSATIONS

TMYS Facebook LIVE with global thought-leaders. Topics are listed below.

 

(I) RELIGIOUS HISTORY OF FOOD CONSUMPTION

  1. Religious Practices/Beliefs and their Influence on Food Consumption Behaviour.

A socio-cultural perspective on religiosity and food choices.

Delegate Speakers: Sayan Dey  Abhishek Parui   Richard Schwartz

Date & Time: 29 May 7.00pm ISt - 4.30pm Israel, 3.30pm SAST

2. Fasting and Feasting Practices across Various Religious Faiths

Fasting, feasting and their impact on market availability patterns. 

Delegate Speakers:  Sameena Tabassum Ranita Chakraborty Dasgupta Richard J. Bloomer

Date & Time: 20 June 7.30pm

3. Dietary Laws within Religious Groups and Practices of Abstinence.

Religious compulsions, food taboos and health considerations in food preferences of local cultures.

Delegate Speakers: Bisma Tirmizi  Patrick Olivelle

Date & Time: 18 June 8pm IST -  9:30 am Austin, 5:30 pm Lebanon & 7:30 am Las Vegas

4. Food Sharing Practices among Religious Congregations

Social identity formation through sharing of meals.

Delegate Speakers:  Simi Malhotra Aqeel Ihsan Kalyan Kumar Das

Date & Time: 22May 7.30pm IST - 10.00am EST

5. Gendered Subjectivities Governing Nutrition Patterns

Religious faith and gender politics subsumed in the diets of women during marriage, pregnancy, breast-feeding, infancy, widowhood, etc.

Delegate Speakers:  Nishita Chandra Somrita Urni Ganguly  Sarmila Paul

Date & Time: 5 June 7.00pm

6. Preparation of Religious Offerings and Embedded Biases

Who is cooking? Prejudices based on the public-private divide.                  

Delegate Speakers:  Ananya Mukherjee  Bhaswati Ghosh  Saikat Das

Date & Time: 25June 6pm IST -   8:30AM ONTARIO.  8.30pm Singapore

 

(II). CULTURE, RITUAL AND HOME-MADE FOOD

 

  1. Homecooking the Self from Hunger to Hope: a Survivalist Intervention

The sociodemographic and psychological variables.

Delegate Speakers:  Ranjini Rao Bhupesh Kumar Atul Gokhale

Date & Time: 19 June 6pm

2. Cooking up a Storm and the Pandemic

How homecooking has emerged as a sustainable business, creating identities during the pandemic.

Delegate Speakers: Subhadip Majumder Bonophool Banerjee  Luna Chatterjee

Date & Time: TBD

3. Nutri-lizing the Homecooking Sphere: Food Redefined from the Western Lens

A qualitative study of nutrition-education and behaviour: global outlook on India's ritualistic delicacies.

Delegate Speakers:  Anubhav Sapra Rohhaan Gawde Shobna Nijhawan

Date & Time: 25May 8.00pm IST

4. Death, Dirge, and Delicacies: Forbidden Food post Death

The food of mourning and the restrictions on consumption.

Delegate Speakers:  Mini Ribeiro Sabita Radhakrishna Vernika Awal

Date & Time: 4 June 6pm IST

5. Preserving the Indigenous: Tribal Food Rituals

The customs, the ingredients and the resources of tribal food; also the lack of them.

Delegate Speakers:  Mita Kapur Sweta Biswal Bhogtohram Mawroh Phorum Pandya

Date & Time: 28May 6.00pm IST

6. Intercultural Adaption and Adoption of Food Rituals

Celebrations, cultural exchange, intercommunity marriages etc. resulting in mixed recipes and globally popular ritualistic innovations.

Delegate Speakers:  Gautam Mehrishi Michael Swamy Kiranmayi Bhushi

Date & Time: 3June 6pm IST

 

(III.) DRINKS IN CULTURE AND THE CULTURE OF DRINKS

 

  1. Traditional Ayurvedic Drinks and Ancient Wisdom

Globalization of turmeric latte, kadha for immunity and suchlike for holistic health, dry-fruit drinks of Ramadan.

Delegate Speakers:  Sanjeev Rastogi Rekha Sarin Megha  Gurmeet Singh

Date & Time: 23 June 6pm

2. Tradition of Alcohol Consumption

From Vedic period, Maurya to post-Gupta period and the Mughal Period, Tantric rituals and Dark Arts.

Delegate Speakers:  Sumedha Verma Ojha Harini Srinivasan  Nandini Sengupta  Rishiraj Pal

Date & Time: 10July 7pm

3. Cultural differences in Drinks across Religion, Caste and Communities

Wine for Christians. Bhang during Holi. Locally produced Tribal Drinks. Disparity in popular and religious narratives like Shiva’s endorsement of Intoxicants.

Delegate Speakers:  James Mchugh Erica Wald  Marion Demossier 

Date & Time: 9 July 8.30pm IST - 8am PDT, 4pm BST

4. Prohibition on or Taboo of Alcohol Consumption across Cultures and Religions

Sura and Soma in Hindu Texts. The prohibition in Islam. The social & gender bias regarding alcohol consumption.

Delegate Speakers:  H.K. Sharma Victoria Vanstone Mustapha Sheikh

Date & Time: TBD

5. Rituals and Utensils Associated with Non Alcoholic Drinks And the Faith Around Them

The significance of Tibetan skull cups, Shiva's kamandalu, kalasha, silver and brass utensils considered auspicious.

Delegate Speakers:  Subhadeep Paul   Pranshu Samdarshi  Imsuchila Kichu

Date & Time: 26 June 7.30pm

6. The Elixir of Life Across History and Cultures

Variations of the concept of the elixir: Ambrosia, Ichor, Nectar, Amrit, Soma, Haoma, Ojas, Tejas – from mythical alchemic potion to herbs, natural medicines. The drinks that were generically called “the drink of the Gods”.

Delegate Speakers:  Suhas G. kshirsagar  Adina Riposan-Taylor  Mona Verma

Date & Time: TBD

 

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SUBMISSION GUIDELINES:

 

1. TMYS Review invites short stories, poems or essays on the above-mentioned theme. All submissions to TMYS Review that do not follow the guidelines will be rejected.

2. The submissions MUST justify either or more of the sub-themes mentioned above. The content doesn't need to restrict to Indian situations. We welcome contributions on and from other parts of the world.

3. Selected submissions will be published in TMYS Review September 2022. The issue will be available in ebook and paperback formats across the world, distributed via Amazon.

4. The contributors are free to refer to our digital conversations with the delegates (details above). At the end of the submission files, the citation must mention the referred talks if consulted. (Submissions with such citations will carry greater weightage for selection/recognition.)

(Submissions with such citations will carry greater weightage for selection/recognition.)

5. The short stories could be fiction or nonfiction, 1200-2000 words.

The essays should be 2500-3000 words.  Essay submissions should be accompanied by an Abstract (no more than 300 words). Works cited in essays should follow MLA8 format.

Submission upto 5 poems will be accepted against each registration.

7. All submissions should be accompanied with the bio-brief (around 150 words, written in third person) and photograph of the author. Mentioning the social media links (Facebook/Linkedin/Twitter/Instagram) of the contributors in the email body is encouraged; it will help us to tag when we promote the submissions.

8. All submissions should be word files, attached and emailed to tmysreview@gmail.com; while making a submission, mention in the subject line <the title of the essay/story/poem, name of the delegate speaker in citation (if it applies) and June 2022.

9. All submissions should use Calibri/Times New Roman, font size 12; font size 16 for headings and font size 14 for sub headings if any. Line spacing : 1.5.

10. Only original and previously unpublished work will be considered. The contributors must agree that if selected for publication, then their work cannot be sent out elsewhere for any other kind of virtual, print or social media publication.

11. Last date of submission: 20 July 2022

12. A participation fee of INR 200/- (USD 5 for contributors outside India) will be charged per contribution. 

This is a  non-refundable fee, but we will do our best to cooperate in case you have made an error that can be corrected to help you resubmit.  In each such case, our decision will be final.

Tell Me Your Story OPC Pvt. Ltd.
A/c no : 059685800000177, Yes Bank.  Branch - Shankardhan Plaza Junction, MM Road, Mulund West, Mumbai 400080, IFS Code : YESB0000596.

Contributors outside India can send us an email and we shall raise a Paypal link for them.

Post making the payment, please send a mail at tmysreview@gmail.com to register yourself.

***Registration doesn't guarantee publication*** 

13. Simultaneous/multiple submissions are accepted, with the same fee for each submission.

14. Decision of the Project Delegate/s, the Project Team and the Editors will be final.

15. Contact for Queries : write QUERIES in subject line and send us an email at tmysreview@gmail.com; we apologise in advance for not responding to obvious or irrelevant queries.

 

 

 

PROJECT TEAM

 

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