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Abdullah Al Mozahid 

First Published 24 Aug 2026. https://doi.org/10.1177/jlais.261475815
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Corresponding Author:

Abdullah Al Mozahid, Email: abdullah.ssd@puc.ac.bd; abdullahmsau@gmail.com

Creative Commons Non Commercial CC BY-NC: This article is distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 License (http://www.creativecommons.org/licenses/by-nc/4.0/) which permits non-Commercial use, reproduction and distribution of the work without further permission provided the original work is attributed.

References

Appadurai, A. (1981). Gastro-politics in Hindu South Asia. American Ethnologist, 8(3), 494?511. https://doi.org/10.1525/ae.1981.8.3.02a00050

Appadurai, A. (1988). How to make a national cuisine: Cookbooks in contemporary India. Comparative Studies in Society and History, 30(1), 3?24. https://doi.org/10.1017/S0010417500015024

Bataille, G. (1989). The accursed share. Zone Books.

Mookherjee, N. (2008). Culinary boundaries and the making of place in Bangladesh. South Asia: Journal of South Asian Studies, 31(1), 56–75. https://doi.org/10.1080/00856400701874718

Staples, J. (2016). Food, commensality and caste in South Asia. In J. A. Klein & J. L. Watson (Eds.), The handbook of food and anthropology (pp. 74–93). Bloomsbury.

 

Abdullah Al Mozahid

Department of Sociology and Sustainable Development

Premier University, Chittagong, Bangladesh

E-mails: abdullah.ssd@puc.ac.bd; abdullahmsau@gmail.com


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