H.O.D Hotel Management, Institute of Hotel & Restaurant Management, Kolkata, West Bengal, India.
Abstract
Bengalis are often said to “live just to eat,” in contrast to people elsewhere who “eat to live” (Banerjee & Khan, 2021). Elaborate meals are a defining feature of Bengali social events, particularly weddings. This study examines the evolution of Bengali wedding menus to understand the historical, sociocultural, and economic influences shaping these culinary traditions. Renowned for their opulence, Bengali wedding feasts also reflect shifting social status, evolving tastes, and cultural assimilation. The study identifies few segments of the timeline into three distinct periods: the classical era (pre-1970s), the transitional phase (1970 to 2000), and the contemporary era (2000s–present). Every phase has been studied in terms of the ingredients, preparation methods, presentation styles, menu composition, and the effect of globalization. Historical research, menu comparative analysis, and qualitative interviews with chefs, caterers, and elders are all part of the study’s approach. Observations show that multi-cuisine meals that are professionally provided have gradually replaced ceremonial, home-cooked dinners. International cuisines and fusion cuisines have taken the place of some of the traditional dishes, such as Shorshe Ilish, Vetki Paturi, Chingri Malai Curry, Kasha Manghsho, and Mishti Doi. The paper concludes that the Bengali wedding menu not only mirrors changing food preferences but also acts as a cultural document, preserving and adapting tradition in response to modern influences.
Keywords: Bengali Cuisine, Wedding Traditions, Food Culture, Comparative Study, Culinary Evolution, Globalization, Ritual Food
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