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Ishita Dey is an Assistant Professor at the Department of Sociology, Faculty of Social Sciences, South Asian University, Delhi. Her research interests are food, labour, and senses. She has co-anchored an art research project on Smells of the city with a focus on Delhi supported by Kiran Nadar Museum of Art, Delhi and collaborated on an art installation Dawakhana as part of Seema Kohli’s solo show Khula Aasman. She is an editorial board member of the journal Society and Culture in South Asia (Sage), Gastronomica (University of California Press) and has published her work on food in edited volumes, Oxford Compendium to Sugar and Sweets and journals such as Contributions to Indian Sociology, South Atlantic Quarterly, The Sense and Society and Gastronomica. She has coedited a book Sustainability of Rights After Globalisation (Sage, 2011) and co-authored a book Beyond Kolkata : The Dystopia of Urban Imagination (Routledge, 2013).
The most difficult thing to do in South Asia is to cross its virulently policed borders, made worse by state-based religious fundamentalisms. This book is a rare exception that manages to cross borders, and do it not for some grandiose nationalist project, but to reveal the quotidian aspects of connected histories. As a result, Dey tells us an intimate and rarely told story about the making and consuming of sweets, the harbinger of good and bad news, unsurprisingly called sandesh, sometimes. Professor Krishnendu Ray, Professor in the Department of Nutrition and Food Studies, New York University Dey investigates the central role of sweets in Bengali culture on both sides of the political border. As she does so, she opens up new horizons into the study of foodways, using mishti (Bengali confectionary) as a compass to explore the human need for sustenance that transcends mere physical requirements. The volume is an invaluable contribution to the literature on the intersection of food, culture and society from an author with deep and expansive knowledge of her subject. Michael Krondl, food writer, culinary historian, cooking teacher and artist.
