4.3 Udipi restarauters

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4.3 Udipi restarauters

  1. 1. SOCIAL RESTRUCTURATION, GASTRONOMIC TRANSITION AND SOCIAL MOBILITY A CASE OF UDUPI RESTAURATEURS - Ganesha Somayaji, Goa University
  2. 2. WHO WERE UDUPI RESTAURATEURS? <ul><li>Originally keepers of vegetarian restaurants from the erstwhile Dakshina Kannada District of Karnataka State </li></ul><ul><li>Pioneer Keepers/Proprietors were from various Brahmana sub-jatis. </li></ul><ul><li>Public eating houses selling food are referred to in Kannada as hotels. </li></ul><ul><li>Hence, Udupi Restaurants were also popular as Udupi Hotels </li></ul>
  3. 3. WHO WERE UDUPI RESTAURATEURS? <ul><li>Initially they were invariably Brahmins due to jati ranking and rules of food acceptance – In karnataka, Hotel names categorically mentioned ‘Udupi Brahmanara Phalahara Mandira’ </li></ul><ul><li> Brahmin is the one from whom any body can accept cooked food. </li></ul><ul><li>Their enterprise in food is novel and the result of gastronomic transition and migration </li></ul><ul><li>Out-migration from the erstwhile Dakahina Kannada District started and continued due to various reasons since the dawn of 20 th century </li></ul>
  4. 4. WHO ARE UDUPI RESTAURATEURS? <ul><li>Now there is jati diversification among proprietors </li></ul><ul><li>The Udupi food chain has almost become a sought after place by the vegetarian tourists and has not only spread in the length and breadth of India but also extended abroad. </li></ul><ul><li>The Udupi restaurant food chain is very diversified due to transformations of many kinds </li></ul><ul><li>Given the magnitude of the Udupi food chain this presentation is a case study of a micro-region in the Udupi district of Karnataka. </li></ul>
  5. 5. BROAD SCHEME OF PRESENTATION <ul><li>Udupi restaurateurs and my sociological interest in them </li></ul><ul><li>The Context: The Great Universe of Kota, Feasts and Public feedings, and Udupi Restaurants </li></ul><ul><li>Gastronomic transition: Anna Dana and Anna Vikraya </li></ul><ul><li>Food chain, Mobility, and Community wellbeing </li></ul><ul><li>Consuming Modernity, Second gastronomic transition, and Community pressure </li></ul><ul><li>Re-orientation to Tradition and reasserting community identity </li></ul>

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