Krishnendu Ray
Dados Biográficos
| ID | 3640940 |
|---|---|
| NOME | Krishnendu Ray |
| PRENOMES | Krishnendu |
| SOBRENOME | Ray |
| ASSINATURA | RAY K |
| AFILIAÇÕES | New York University |
| ORCID | 0000-0002-3947-8111 |
| VERIFICADO | Sim |
| TOTAL DE OBRAS | 35 |
| TOTAL DE CITAÇÕES | 41 |
| TOTAL COMO AUTOR | 35 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 1998 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2025 |
| ÍNDICE H | 4 |
How the US Federal Government Saved the Independent Restaurant
The American restaurant was saved by the United States government through the COVID-19 pandemic. That is rarely acknowledged by those who want to focus on the disproportionate aid siphoned off by corporate chains and those on the neoliberal right who do not want to give credit where it is due. As a result, one of the biggest lessons of the pandemic—that good governance makes a difference in the lives and livelihoods of poor people— is lost
A Gastronomica Roundtable
This roundtable with members of the Gastronomica Editorial Collective was edited and adapted from an episode that first aired on the Gastronomica podcast on HRN (Episode 43, March 24, 2024). To listen to the episode or find other episodes from the series, look for Gastronomica on your favorite podcast app or visit this site: https://heritageradionetwork.org/series/gastronomicaAs members of the editorial collective, we feel well positioned to have…
Touching food
This article wrestles with the question of the relationship between the digits of our hands and the digital in a dispersed but connected world. What can be held and what fails our grasp in such a universe? How the everyday and habitual skills of cooking and cleaning come into consciousness or vanish into habit, in a constant choreography of remembering and forgetting, with the digital as aid or hindrance. In the process of thinking through postur…
Food in the Indian Ocean World
Food in the Indian Ocean World: Mobility, Materiality, and Cultural Exchange Krishnendu Ray (bio), Kathleen Burke (bio), and Stephanie Jolly (bio) the indian ocean world has emerged as a major area of research over the last half century, although compared to the Atlantic, it is less visible to nonspecialists (Pearson 2012). Historiographically, the writings of Annales historians on the Mediterranean and the subsequent work of Atlantic historians …
Translating Foods of the World
On December 14, 2021, the roundtable discussion “Translating the Foods of the World” took place virtually with the support of Gastronomica: The Journal for Food Studies, the Culinaria Research Center at the University of Toronto, and the Center for East Asian Studies at the University of Kansas. The event was hosted by Daniel Bender, the director of the Culinaria Research Center, and moderated by Krishnendu Ray, professor of Food Studies at New Y…
Gastropolitics
Editorial| August 01 2021 Gastropolitics: Speaking in Tongues Krishnendu Ray Krishnendu Ray Gastronomica Editorial Collective, New York, May 2021 Krishnendu Ray is associate professor and chair of the Department of Nutrition and Food Studies at New York University. He is the author of The Ethnic Restaurateur (Bloomsbury Academic, 2016) and The Migrant’s Table (Temple University Press, 2004). He co-edited Curried Cultures (University of California…
Area Characteristics and Consumer Nutrition Environments in Restaurants
Hispanics in the USA, particularly those of Caribbean descent, experience high levels of diet-related diseases and dietary risk factors. Restaurants are an increasingly important yet understudied source of food and may present opportunities to positively influence urban food environments. We sought to explore food environments further, by examining the association between neighborhood characteristics and restaurant consumer nutrition environments…
Mobilizing the streets
This paper introduces a special issue on food vending in the city. It contextualizes a collection of papers on street food and markets across time and global space that authors submitted before the 2020 pandemic. Focusing specifically on the mobilization of urban space for food provisioning and microenterprise, we theorize markets beyond the singular narrative of capital accumulation. Given the particular moment of its publication – which comes a…
The Social Significance of Dining Out
Soas Address
“What is at stake here?” asks Krishnendu Ray urgently, examining the past, present, and future of marketplaces and street vendors. What lessons can be learned from cities in the Global South—from Sidi Bouzid, Tunisia, where the desperate actions and activism of a street vendor helped launch the Arab Spring, to Durban, South Africa, where women street vendors forced their way into urban planning by organizing? Ray, a member of the Gastronomica Edi…
The Approaching Apocalypse
Research Article| August 01 2020 The Approaching Apocalypse Krishnendu Ray Krishnendu Ray Krishnendu Ray is Associate Professor and Chair of the Department of Nutrition and Food Studies at New York University. He is the author of The Ethnic Restaurateur (Bloomsbury Academic, 2016) and The Migrant's Table (Temple University Press, 2004). He co-edited Curried Cultures (University of California Press, 2012). He was a faculty member and Associate Dea…
Ethnic Restaurant Nutrition Environments and Cardiovascular Health
Our application of the NEMS-R to HC restaurants in NYC revealed areas for potential future interventions to improve food offerings and environmental cues to encourage healthful choices
Engaging Ethnic Restaurants to Improve Community Nutrition Environments
This study used interviews with New York City Hispanic Caribbean (HC) restaurant owners, managers, and cooks/chefs (n=19) to examine perceptions concerning the healthfulness of the HC diet and diet-related disparities in the HC community, and document factors potentially influencing their engagement in community nutrition interventions. The interviews revealed high awareness of diet-related issues. Respondents had mixed notions concerning their r…
Vernacular Taste and Urban Transformation
The pleasure of street food provides an opening into the politics and poetics of vernacular taste. Mazaa in cheap viands such as chaat, kebabs and vada pao has the potential to decolonise the palatal and philosophical expectations of gastronomy that are dominant today. Viewed from the bottom up, much street food is a study of mazaa and poor people’s livelihoods in a matrix of cross-class interests. This paper takes the case of popular food cultur…
ASFS presidential address 2018
At this moment of great peril for democracies across the world, scholars must not only be critical but develop affective investment in common people’s lives so as to be able to engage in the democratic process more successfully. That entails paying attention to common joys and pleasures as much as to suffering
Culinary Culture in Colonial India. A Cosmopolitan Platter and the Middle-Class
Utsa Ray’s Culinary Culture in Colonial India provides a robust historiography of Bengali cuisine that allows for productive new conceptualizations on cuisine and territory. There are three kinds o
The practice of eating
Alan Warde is arguably the most systematic thinker working today on the sociology of eating. I have learned much from his previous work on culinary antinomies of novelty and tradition, change and c
Street-food, class, and memories of masculinity
Streets and sidewalks are often read as mere targets of urban development schemes, rarely acknowledged for their importance to various forms of everyday life. Western notions of public space as designed green places of relief from urbanity, or as the imagined public plazas and agoras of civic discussions, are inadequate theoretical frames that cannot account for the sidewalk, the paan-shop, or the tea-stall, as sites of commensality, conviviality…
Uncertain Truths
As anti-globalization and anti-science rhetoric become central to right-wing agendas, the study of food allows social scientists and humanities-oriented scholars to rethink their posture towards both. After “question everything” becomes a fact-free, alt-right, call to arms, we are forced to learn new lessons in how radical doubt could be a socially dubious thing. We can no longer return to the metaphysical question of truth with certainty. Nevert…
Bringing the immigrant back into the sociology of taste
The Ethnic Restaurateur
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become establ…
ASFS Presidential Address 2015 , Chatham University
Productive new openings can be found in food studies through provincializing European and American conceptualizations of the aesthetics of good taste and the ethics of foodwork. The liberal arts can be reinvigorated for the twenty-first century by drawing on feminism and everyday Hinduism of care-work and devotion, in part by using the immigrant body not merely as an object of analysis but as a tool kit to open up the epistemological discussion o…
Global Cities, Local Streets
Soft Soil, Black Grapes. The Birth of Italian Winemaking in California
A Review of
My affinity for black culture is skin-deep and ideological. Long before I came to the U.S. I had winnowed a few things about African American culture from the visual lexicon of the Civil Rights mov...
Global Cities, Local Streets
Dreams of Pakistani Grill and Vada Pao in Manhattan
The theoretical discussion of taste is overwhelmingly shaped by concerns about distinction and omnivorousness from the perspective of the white, anglophone consumer. The scholarship on what customers get out of eating ethnic food is substantial, yet it dismisses any volition or aspiration on the part of the immigrant producer of food outside of economic necessity. This paper inserts the habits, memories, work and dreams of immigrant entrepreneurs…
Mobilizing the streets
This paper introduces a special issue on food vending in the city. It contextualizes a collection of papers on street food and markets across time and global space that authors submitted before the 2020 pandemic. Focusing specifically on the mobilization of urban space for food provisioning and microenterprise, we theorize markets beyond the singular narrative of capital accumulation. Given the particular moment of its publication – which comes a…
Bringing the immigrant back into the sociology of taste
Street-food, class, and memories of masculinity
Streets and sidewalks are often read as mere targets of urban development schemes, rarely acknowledged for their importance to various forms of everyday life. Western notions of public space as designed green places of relief from urbanity, or as the imagined public plazas and agoras of civic discussions, are inadequate theoretical frames that cannot account for the sidewalk, the paan-shop, or the tea-stall, as sites of commensality, conviviality…
The Immigrant Restaurateur and the American City
I invert the dominant perspective of the consumer in academic work on ethnic food by inserting the habits, memories, work and dreams of immigrant entrepreneurs in an examination of taste in an American city. Although such a perspective has been ignored in most theoretical discussions, taste has for long been co-produced by immigrants and natives in American cities. Taste is transactional in a number of ways, minimally between producers, consumers…
Touching food
This article wrestles with the question of the relationship between the digits of our hands and the digital in a dispersed but connected world. What can be held and what fails our grasp in such a universe? How the everyday and habitual skills of cooking and cleaning come into consciousness or vanish into habit, in a constant choreography of remembering and forgetting, with the digital as aid or hindrance. In the process of thinking through postur…
Food in the Indian Ocean World
Food in the Indian Ocean World: Mobility, Materiality, and Cultural Exchange Krishnendu Ray (bio), Kathleen Burke (bio), and Stephanie Jolly (bio) the indian ocean world has emerged as a major area of research over the last half century, although compared to the Atlantic, it is less visible to nonspecialists (Pearson 2012). Historiographically, the writings of Annales historians on the Mediterranean and the subsequent work of Atlantic historians …
Vernacular Taste and Urban Transformation
The pleasure of street food provides an opening into the politics and poetics of vernacular taste. Mazaa in cheap viands such as chaat, kebabs and vada pao has the potential to decolonise the palatal and philosophical expectations of gastronomy that are dominant today. Viewed from the bottom up, much street food is a study of mazaa and poor people’s livelihoods in a matrix of cross-class interests. This paper takes the case of popular food cultur…
Nation and Cuisine. The Evidence From American Newspapers Ca. 1830–2003
It has been argued that cuisine happens when cooking leaves the kitchen, in the first instance when it escapes the domestic kitchen, and in the second instance, when it spreads onto the print media to give durability to the talk about taste. This article seeks to measure the talk about restaurants in American newspapers from its first appearance around 1830 up to the present, so as to reach some conclusions on claims about American cuisine. Does …
Ethnic succession and the new American restaurant cuisine
Meals, Migration, and Modernity
(1998). Meals, Migration, and Modernity: Domestic Cooking and Bengali Indian Ethnicity in the United States. Amerasia Journal: Vol. 24, No. 1, pp. 105-128
Ethnic Succession
There is a clear process of ethnic succession in the American food business. Ethnic groups cluster for a generation or two in a particular niche of the business and then they concede ground to others. Germans and Swiss were replaced by Italians and Eastern European Jews, who were replaced by Greeks, Mexicans, Koreans, Bangladeshis etc. Why are there such patterns of succession? How can we explain them? I try to answer those questions by way of a …
Invisible trumpet in the unseen marketplace.” Food in three media
Ethnic succession and the new American restaurant cuisine
Nation and Cuisine. The Evidence From American Newspapers Ca. 1830–2003
It has been argued that cuisine happens when cooking leaves the kitchen, in the first instance when it escapes the domestic kitchen, and in the second instance, when it spreads onto the print media to give durability to the talk about taste. This article seeks to measure the talk about restaurants in American newspapers from its first appearance around 1830 up to the present, so as to reach some conclusions on claims about American cuisine. Does …
Dreams of Pakistani Grill and Vada Pao in Manhattan
The theoretical discussion of taste is overwhelmingly shaped by concerns about distinction and omnivorousness from the perspective of the white, anglophone consumer. The scholarship on what customers get out of eating ethnic food is substantial, yet it dismisses any volition or aspiration on the part of the immigrant producer of food outside of economic necessity. This paper inserts the habits, memories, work and dreams of immigrant entrepreneurs…
Sociology of Food
The study of food, an area associated with domesticity and women's work, has been neglected in sociology for decades. Folklorists and anthropologists in the past already recognized the importance of food in the development of cultures, religions, group dynamics, symbolism, communication, and other sources of meaning in human life. Sociologists, however, have been reluctant to focus on food. Even today, when food is already a major component of st…
Alimentary Tracts
The Immigrant Restaurateur and the American City
I invert the dominant perspective of the consumer in academic work on ethnic food by inserting the habits, memories, work and dreams of immigrant entrepreneurs in an examination of taste in an American city. Although such a perspective has been ignored in most theoretical discussions, taste has for long been co-produced by immigrants and natives in American cities. Taste is transactional in a number of ways, minimally between producers, consumers…
Taste, Toil and Ethnicity
En examinant les habitus, les mémoires, le travail et les rêves des entrepreneurs immigrants et en analysant la formation de leur goût, cet article renverse la perspective académique dominante concernant la vision du consommateur dans le champ de la nourriture ethnique. Bien que cette perspective soit ignorée de la plupart des discussions théoriques, le goût apparaît comme le resultat d'un processus de co-production de la ville américaine. Le goû…
Soft Soil, Black Grapes. The Birth of Italian Winemaking in California
The Ethnic Restaurateur
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become establ…
ASFS Presidential Address 2015 , Chatham University
Productive new openings can be found in food studies through provincializing European and American conceptualizations of the aesthetics of good taste and the ethics of foodwork. The liberal arts can be reinvigorated for the twenty-first century by drawing on feminism and everyday Hinduism of care-work and devotion, in part by using the immigrant body not merely as an object of analysis but as a tool kit to open up the epistemological discussion o…
Global Cities, Local Streets
The practice of eating
Alan Warde is arguably the most systematic thinker working today on the sociology of eating. I have learned much from his previous work on culinary antinomies of novelty and tradition, change and c
Street-food, class, and memories of masculinity
Streets and sidewalks are often read as mere targets of urban development schemes, rarely acknowledged for their importance to various forms of everyday life. Western notions of public space as designed green places of relief from urbanity, or as the imagined public plazas and agoras of civic discussions, are inadequate theoretical frames that cannot account for the sidewalk, the paan-shop, or the tea-stall, as sites of commensality, conviviality…
Uncertain Truths
As anti-globalization and anti-science rhetoric become central to right-wing agendas, the study of food allows social scientists and humanities-oriented scholars to rethink their posture towards both. After “question everything” becomes a fact-free, alt-right, call to arms, we are forced to learn new lessons in how radical doubt could be a socially dubious thing. We can no longer return to the metaphysical question of truth with certainty. Nevert…
Bringing the immigrant back into the sociology of taste
Culinary Culture in Colonial India. A Cosmopolitan Platter and the Middle-Class
Utsa Ray’s Culinary Culture in Colonial India provides a robust historiography of Bengali cuisine that allows for productive new conceptualizations on cuisine and territory. There are three kinds o
ASFS presidential address 2018
At this moment of great peril for democracies across the world, scholars must not only be critical but develop affective investment in common people’s lives so as to be able to engage in the democratic process more successfully. That entails paying attention to common joys and pleasures as much as to suffering
Soas Address
“What is at stake here?” asks Krishnendu Ray urgently, examining the past, present, and future of marketplaces and street vendors. What lessons can be learned from cities in the Global South—from Sidi Bouzid, Tunisia, where the desperate actions and activism of a street vendor helped launch the Arab Spring, to Durban, South Africa, where women street vendors forced their way into urban planning by organizing? Ray, a member of the Gastronomica Edi…
The Approaching Apocalypse
Research Article| August 01 2020 The Approaching Apocalypse Krishnendu Ray Krishnendu Ray Krishnendu Ray is Associate Professor and Chair of the Department of Nutrition and Food Studies at New York University. He is the author of The Ethnic Restaurateur (Bloomsbury Academic, 2016) and The Migrant's Table (Temple University Press, 2004). He co-edited Curried Cultures (University of California Press, 2012). He was a faculty member and Associate Dea…
Ethnic Restaurant Nutrition Environments and Cardiovascular Health
Our application of the NEMS-R to HC restaurants in NYC revealed areas for potential future interventions to improve food offerings and environmental cues to encourage healthful choices
Engaging Ethnic Restaurants to Improve Community Nutrition Environments
This study used interviews with New York City Hispanic Caribbean (HC) restaurant owners, managers, and cooks/chefs (n=19) to examine perceptions concerning the healthfulness of the HC diet and diet-related disparities in the HC community, and document factors potentially influencing their engagement in community nutrition interventions. The interviews revealed high awareness of diet-related issues. Respondents had mixed notions concerning their r…
Vernacular Taste and Urban Transformation
The pleasure of street food provides an opening into the politics and poetics of vernacular taste. Mazaa in cheap viands such as chaat, kebabs and vada pao has the potential to decolonise the palatal and philosophical expectations of gastronomy that are dominant today. Viewed from the bottom up, much street food is a study of mazaa and poor people’s livelihoods in a matrix of cross-class interests. This paper takes the case of popular food cultur…
Sociology (24 obras) · Culinary Culture and Tourism (22 obras) · Political science (16 obras) · Psychology (15 obras) · Law (14 obras) · Anthropology (11 obras) · Ethnic group (10 obras) · Taste (10 obras) · History (9 obras) · Art (8 obras)