My essay Discomfort Food in Dhaka Tribune looks at food from caste and class angles through the lens of literature.
The first time the appearance of food in a book shook me was when I read Om Prakash Valmiki’s Joothan more than a decade ago. I read the book in English translation, which retained Valmiki’s original Hindi title. This wasn’t, in all probability, merely a stylistic decision; it seems to have been a necessary one. For, the word joothan, like its Bengali equivalent eNthho, does not have a satisfactory English translation. The closest word that describes it — leftovers — is way too short of what joothan actually means — scraps of food left on one’s plate after a meal meant to be thrown in trash. In the autobiographical book, Valmiki describes how members of the Chuhra community — the caste he belonged to — would be served joothan by their upper caste masters as wages for manual labour. Valmiki describes, in excruciating detail, how the Chuhras would collect the remains of the meals left behind from an upper caste wedding, dry the bits of pooris they collected in the sun, and how he had to guard those pieces from crows, hens, and dogs. These dried bits, half-eaten by other people, would be saved for the rainy season, when they would be soaked in water and boiled, to be had with chili powder and salt or jaggery.
Bhaswati Ghosh 