abstract

This article focuses on the uses of spice as a method of healing in selected dishes within a Durban Indian foodscape. Beyond its culinary potential (taste, flavour, seasoning), the article motivates spice as having particular utilities and meanings that have bearing upon social, cultural and gender issues pertinent to food preparation as well as consumption which ultimately influences health and well-being. Methodologically it engages conceptual insights from the critical literature on food, including its gendered parameters, and frames a description of a few pertinent dishes drawn from five interviews in a larger project on food focused on its materiality and visceral dimensions.

摘要

本文重点介绍在德班印度美食景观中使用香料作为特定菜肴的治疗方法。除了其烹饪潜力（味道、风味、调味料）之外，本文还认为香料具有特殊的用途和意义，这些用途和意义与食品准备和消费相关的社会、文化和性别问题有关，最终影响健康和福祉。在方法论上，它吸收了关于食物的批判文献中的概念性见解，包括其性别参数，并从一个更大的食物项目中的五次采访中提取了一些相关菜肴的描述，重点关注其物质性和内在维度。