The Taste(s) of Bengal: A Culinary Journey from the Home(s) to the World as a Global Brand

Abstract

The cuisine of every geographically demarcated region has a major contribution towards its cultural history, heritage and inheritance. It becomes a mark of identity for its dwellers as well as the signifiers of identification to the rest of the world. This area-specific cuisine and culinary arts foster community feelings and their transmission over generations form an integral part of oral culture. The state of Bengal is home to a plethora of rivers and is geographically blessed with conditions suitable for the cultivation of rice. Bengalis have chiefly been looked upon as people who love their fish and rice, as well as their snacks and always have a sweet tooth for the syrupy rosogolla. All of them have undoubtedly carved a permanent niche for themselves on the global food maps. On the other
hand, they have also become the stereotypical yardsticks with which Bengaliness or Bangaliana is measured. This paper makes an endeavour to show the journey of Bengali cuisine and culinary practices from the private households to a global brand, which has carved a separate niche for itself in world cuisines.