We make it, eat it, love it, capture it, share it. But do we know the history of it? The origins of it? Why do we make a certain dish in a certain way and why is the same dish a little different in other cultures?
Get to know this and much more at ArchaeoBroma.

India’s first-ever nationwide conference on the archaeology, anthropology and sociology of food, will be held in Mumbai, on May 5 and 6, 2018. The conference titled “ArchaeoBroma” is India’s first-ever national meet on “food as culture”. It will be organised by the India Study Centre Trust (INSTUCEN Trust) and the Centre for Extra-Mural Studies (CEMS) of the University of Mumbai. Topics like concepts in food studies will focus on creating an academic framework for examining food from the point of view of history, archaeology and sociology.

A huge line up of some really great people and academic papers has been scheduled to bring out the history and culture of Indian food.

Indian food practices related to cereals, pulses, meats and fats will also be discussed.

Role played by tea and coffee in modern Indian culture is another topic to be covered at the seminar.

One of the sections will examine the traditions of food selection, preparation and consumption among a group of communities – the Kolis, the Pathare Prabhus, the Gaud Saraswat Brahmins, the East Indians and the Konkani Muslims, the organisers said.

The concept note prepared by Prof. Kurush F Dalal and Raamesh Raghavan, states, “Amongst the most popular books are cookbooks and they are continuously flying off the shelves. The restaurant business is one of the most romanticised and most gritty. Food shows on TV and other media have greater TRPs than many a soap. Yet there is very little serious academic research into food. Not food as nutrition. Not food as farm produce. But food as an expression of culture, of cultural values, as the stuff that has determined who we are and why we are what we are, food has rarely received meticulous study of its cultural aspects. And finally, there is very little if no research on the history of the various foods that we take for granted in our Indian kitchens.”

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