Ishita Dey on Crafting Doi: Placemaking, Ecology, and Labor in Bangladesh
11/06/22 • 37 min
How does a food come to be linked to a place when there is movement and change? In this episode, food anthropologist Ishita Dey talks with Gastronomica’s Krishnendu Ray about placemaking amidst historical, political, and ecological change in Bangladesh. Ishita shares stories and insights on the craft of sweetmaking from her research into Bogurar doi, bridging ecologies of dairy and fermentation with human geographies of migration, labor, and caste.
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How does a food come to be linked to a place when there is movement and change? In this episode, food anthropologist Ishita Dey talks with Gastronomica’s Krishnendu Ray about placemaking amidst historical, political, and ecological change in Bangladesh. Ishita shares stories and insights on the craft of sweetmaking from her research into Bogurar doi, bridging ecologies of dairy and fermentation with human geographies of migration, labor, and caste.
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Photo courtesy of Drzazga Photography.
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