Journal articles on the topic 'Darjeeling town'

The Muslims of Darjeeling Himalaya an a mosaic of diverse ethnic groups. They are divided into a number of segments and social groupings, and a notion of hierarchy or social gradation on the basis of purity is observed among them; though theoretically, Islam advocates an egalitarian social order. The present paper helps us to dispel an established monolithic believe regarding the social and cultural homogeneity of the Indian Muslims, and come to prove the differences in their religious ideologies, cultural practices, and ethnic characters. The covert (i.e., Islamic ideology based on textual Islam), and overt, (i.e., local traditions or lived Islam) aspects of the society have also been examined, as an existing phenomena, as the Muslim society of Darjeeling Himalayan town is deeply fragmented into various social orders. An effort has been made here to sketch an account of the social stratification of the Himalayan Muslims through an extensive field work in the Himalayan town of Darjeeling, West Bengal.

Based on the study of Darjeeling Municipality, the paper engages with issues pertaining to understanding the matrixes of power relations involved in the supply of water in Darjeeling town in India. The discussions in the paper focuses on urbanization, the shrinking water resources, and increased demand for water on the one hand; and the role of local administration, the emergence of the water mafia, and the ‘Samaj’ (society) all contributing to a skewed and inequitable distribution of water and the assumption of proprietorship or the appropriation of water commons, culminating in the accentuation of water-rights deprivation in Darjeeling Municipal Area. HYDRO Nepal JournalJournal of Water Energy and EnvironmentIssue No: 22Page: 16-24Uploaded date: January 14, 2018

Abstract Water scarcity in mountain regions such as the Himalaya has been studied with a pre-existing notion of scarcity justified by decades of communities' suffering from physical water shortages combined by difficulties of access. The Eastern Himalayan Region (EHR) of India receives significantly high amounts of annual precipitation. Studies have nonetheless shown that this region faces a strange dissonance: an acute water scarcity in a supposedly ‘water-rich’ region. The main objective of this paper is to decipher various drivers of water scarcity by locating the contemporary history of water institutions within the development trajectory of the Darjeeling region, particularly Darjeeling Municipal Town in West Bengal, India. A key feature of the region's urban water governance that defines the water scarcity narrative is the multiplicity of water institutions and the intertwining of formal and informal institutions at various scales. These factors affect the availability of and basic access to domestic water by communities in various ways resulting in the creation of a preferred water bundle consisting of informal water markets over and above traditional sourcing from springs and the formal water supply from the town municipality.

The fossil woods described in this paper form the first report from the Himalayan foot-hills near Oodlabari, a small town on Siliguri-Guwahati Highway, Darjeeling District, West Bengal. These belong to the extant genera Baubinia Linn. and Diospyros Linn. of the families fabaceae and Ebenaceae, respectively and have been described as Baubiniumpalaeo malabaricum Prakash & Prasad and Ebenoxylon miocenicum Prakash. They indicate the prevalence of tropical humid climate in the foot-hills during Siwalik sedimentation.

Tiger Hill, a notified reserve forest is the highest point around Darjeeling town in Eastern Himalayan Hotspot. Soil nutrition of this forest area depends on nutrient recycling where phosphate solubilising microorganisms (PSM) has crucial role to play as it solubilises insoluble phosphorus salt to soluble forms. But, with rise in use of toxic chemicals these microbes are at threat. This research initiative explores isolation of PSM from Tiger hill forest soil to detect pesticide, antibiotic, antifungal and heavy metal tolerance. Soil sample from tiger hill has moisture (18.55%), pH (3.87), organic carbon (1.187%), total Nitrogen (1.02%) and Phosphorus in P2O5 form (10ppm). Isolation and screening of PSM were conducted on Pikovskaya’s agar medium. In vitro tolerance assay was performed to detect degree of tolerance in isolated PSM-consortium (PSMC). Pesticides like Fipronil, Thiomethoxame, Emamectin benzoate, Deltamethrin, Flubendiamide, Spiromesifen, Fenazaquin and Phorate exhibited complete to high degree of tolerance. PSMC was fully tolerant to antibiotic like Augmentin, Erythromycin, Chloramphenicol, Ofloxacin, Co-Trimoxazole, Cefotaxime; antifungal Itraconazole and Fluconazole. Mild tolerance towards heavy metal salts like As2O3, SnCl2, CdCl2, CuCl2, CdSO4 and CuSO4 were detected. Synergestic effect of cells present in the isolated PSMC may also be an added advantageous property to tolerate pesticides, antibiotic, antifungal and heavy metal salts.

Rainfall-induced landslides are among the most devastating natural disasters in hilly terrains and the reduction of the related risk has become paramount for public authorities. Between the several possible approaches, one of the most used is the development of early warning systems, so as the population can be rapidly warned, and the loss related to landslide can be reduced. Early warning systems which can forecast such disasters must hence be developed for zones which are susceptible to landslides, and have to be based on reliable scientific bases such as the SIGMA (sistema integrato gestione monitoraggio allerta—integrated system for management, monitoring and alerting) model, which is used in the regional landslide warning system developed for Emilia Romagna in Italy. The model uses statistical distribution of cumulative rainfall values as input and rainfall thresholds are defined as multiples of standard deviation. In this paper, the SIGMA model has been applied to the Kalimpong town in the Darjeeling Himalayas, which is among the regions most affected by landslides. The objectives of the study is twofold: (i) the definition of local rainfall thresholds for landslide occurrences in the Kalimpong region; (ii) testing the applicability of the SIGMA model in a physical setting completely different from one of the areas where it was first conceived and developed. To achieve these purposes, a calibration dataset of daily rainfall and landslides from 2010 to 2015 has been used; the results have then been validated using 2016 and 2017 data, which represent an independent dataset from the calibration one. The validation showed that the model correctly predicted all the reported landslide events in the region. Statistically, the SIGMA model for Kalimpong town is found to have 92% efficiency with a likelihood ratio of 11.28. This performance was deemed satisfactory, thus SIGMA can be integrated with rainfall forecasting and can be used to develop a landslide early warning system.

Landslides are natural disasters which can create major setbacks to the socioeconomic of a region. Destructive landslides may happen in a quick time, resulting in severe loss of lives and properties. Landslide Early Warning Systems (LEWS) can reduce the risk associated with landslides by providing enough time for the authorities and the public to take necessary decisions and actions. LEWS are usually based on statistical rainfall thresholds, but this approach is often associated to high false alarms rates. This manuscript discusses the development of an integrated approach, considering both rainfall thresholds and field monitoring data. The method was implemented in Kalimpong, a town in the Darjeeling Himalayas, India. In this work, a decisional algorithm is proposed using rainfall and real-time field monitoring data as inputs. The tilting angles measured using MicroElectroMechanical Systems (MEMS) tilt sensors were used to reduce the false alarms issued by the empirical rainfall thresholds. When critical conditions are exceeded for both components of the systems (rainfall thresholds and tiltmeters), authorities can issue an alert to the public regarding a possible slope failure. This approach was found effective in improving the performance of the conventional rainfall thresholds. We improved the efficiency of the model from 84% (model based solely on rainfall thresholds) to 92% (model with the integration of field monitoring data). This conceptual improvement in the rainfall thresholds enhances the performance of the system significantly and makes it a potential tool that can be used in LEWS for the study area.

ABSTRACT:This article posits that the hill station of Darjeeling was a unique form of colonial urbanism. It shifts historiographical interest from major urban centres in colonial India (such as Bombay or Calcutta) and instead attempts a greater understanding of smaller urban centres. In the process, it also interrogates the category of hill stations, which have been understood as exotic and scenic sites rather than as towns that were integral to the colonial economy. In arguing that hill stations, particularly Darjeeling, were not merely the scenic and healthy ‘other’ of the clamorous, dirty and diseased plains of India, it refutes suggestions that the ‘despoiling’ or overcrowding of Darjeeling was incremental to the purposes of its establishment. Instead, it suggests that Darjeeling was part of the colonial mainstream; its urbanization and inclusion into the greater colonial economy was effected from the time of its establishment. Therefore, a constant tension between its exotic and its functional elements persisted throughout.

Provision of basic services such as portable water and sanitation are vital for health and wellbeing of the society. The growing intensity of use of water in urban environment due to increasing urbanization and rapidly growing population has posed significant challenges for efficient water supply and conservation in many developing countries. Darjeeling town alike most of these developing countries struggle for the improved access of water for urban population. The urban dwellers in Darjeeling Town struggles for the improved access of water due to increasing urban population. The daily uncertainty and anxiety over the access to water has been a common sight to the people in urban Darjeeling hills. The rapidly growing urban population associated with the increasing demand for water has led to striking challenges in the management practice of water resources. Consequently, a huge imbalance has generated between the demand and supply of water in the town. The present study therefore attempts to explore the existing situation of water resources and discuss the issues and challenges around the management of water resources in the urban landscape of Darjeeling hills. The study revealed that the gradual introduction of developmental activities, faulty construction plans relating to water, political intrusion, poor governance system and lack of public awareness are some of the prominent factors for insufficient water supply and creating a situation of scarcity in Darjeeling.

Water crises is a major problem of Darjeeling, West Bengal, India where rainfall is plentiful. Darjeeling gets only one-third of its daily water requirement through municipal pipelines. The water supply network is mostly town centred so the peripheral areas are deprived of water. Private suppliers also supply water at Rs. 300/- per month per household. Darjeeling Municipality established in 1850 has a centralised water management infrastructure laid down between1910–30. The water supply system originates in Senchel Wildlife Sanctuary, located 15 kilometres upstream of Darjeeling with two lakes and a storage of 33 million gallons of water that is recharged by 26 springs. This centralised system fails to acknowledge the vibrant 90 odd natural springs in the town that people are dependent upon. These urban springs have diverse community-based management systems that have evolved over time and are now facing challenges of rapid urbanisation, market forces, upstream concretisation and contamination and reducing discharges. Due to deforestation which is leading to high runoff resulting to less recharge of groundwater. Women, are worst hit, as they have to travel miles to fetch water in this rugged terrainfor her family while their male counterpart are busy to make both ends meet. Every household maintains a kitchen garden whose water is also being procured by females through irrigation. Rooftop rainwater harvesting is the imperative way to mitigate the water crisis. Moreover, reuse, recycle and reducing wastage will help to mitigate this water crisis.

This paper analyses on the growth of Home Stays and its effect on Tourism Business in Darjeeling Hills which has lead to economic development of the region. It has also emerged as an alternative wayof generating revenues for disguisedly unemployed people. Home stay business is not a new concept but it has witnessed a rapid growth in the recent years. Today home stays have become the alternative accommodation for tourists. In India where people love to travel around, home stays have become more popular. This trend is highly seen in the hills where people have limited scope for earning revenues. At present there are more than 3000 home stays in the region and more than 400 home staysin Darjeeling town alone which are run simply by having a trade licence. The major reason for the growth of home stays in Darjeeling is the cost of accommodation, homely ambience, traditional food, greenery, location, fresh air, etc. This study tries to identify the exact growth, tourist’s perception, future growth prospects and suggestions for better operation of the home stays in Darjeeling Hills.

Darjeeling, renowned as the ‘Queen of the Himalayas’, is one of the high‐altitude towns in India, distinguished by its exceptional topography and picturesque landscape. Given the challenges posed by limited land availability, susceptibility to natural hazards, and the need for context‐specific housing interventions in such hilly terrains, understanding housing conditions becomes paramount. Thus, this research explores the spatial patterns and heterogeneity of urban housing wellness in Darjeeling's hilly urban centre. A comprehensive assessment was conducted utilizing 15 key indicators. Three principal indices were formulated: Residence Quality, Residence Essential Services, and Residence Asset & Possession, culminating in the Urban Housing Wellness Index (UHWI). The index construction employed the Geographically Weighted Principle Component Analysis (GWPCA) technique. In further analysis, Univariate Local Indicators of Spatial Association (LISA) were used to determine clustering and spatial dependence, while Moran's I was utilized to gauge the spatial autocorrelation of housing conditions. A notable clustering pattern and spatial autocorrelation was observed in the urban housing wellness of the study area. The present study offers novel insights into the intricate dynamics of housing conditions in unique hilly terrains.

This paper investigates three different spaces, that is, the bazaar (town), comman (plantations) and busty (rural areas) within Kurseong, a small town in the Darjeeling hills, India. Based on informal conversations and interviews, the paper shows how ‘aspirations’ of the dwellers of these spaces are shaped and produced in fundamentally different ways. By tracing these differences, the paper argues that aspirations have a direct connection with the organization of space on the ground. The primary objective of this exercise is not merely to point out that there are such internal differences in this town but to locate ‘aspirations’ within a set of larger processes. For instance, we show how varying aspirations of the people in these three spaces are connected by their political demand for carving out this region from West Bengal to form a separate state of ‘Gorkhaland’ within the Indian union, and consequently to projects of ‘development’ and a boom in tourism. Such larger processes significantly intersect with life aspirations of the people and take on very different forms in these three spaces.

It was a Monday morning, 23 April 1906, after several delays due to 'a terrible spell of weather' that Egerton Peters set his two young children, Lorna aged four and George aged two, on a one-way journey away from their tea planation home in Assam. The children were accommpanied by their father for the first leg of the journal by boat from remote Cachar to the nearest town, where they were put in the hands of a 'reliable man' to make the two-day journal to Ghoom, in the Darjeeling distract of Bengal, northeast India. At Ghoom they were to be met by a representative of the St Andrew's Colonial Homes, who would escort them to their destination, the tiny hill station of Kalimpong.

Introduction Food has always been an essential component of daily life. Today, thinking about food is a much more complicated pursuit than planning the next meal, with food studies scholars devoting their efforts to researching “anything pertaining to food and eating, from how food is grown to when and how it is eaten, to who eats it and with whom, and the nutritional quality” (Duran and MacDonald 234). This is in addition to the work undertaken by an increasingly wide variety of popular culture researchers who explore all aspects of food (Risson and Brien 3): including food advertising, food packaging, food on television, and food in popular fiction. In creating stories, from those works that quickly disappear from bookstore shelves to those that become entrenched in the literary canon, writers use food to communicate the everyday and to explore a vast range of ideas from cultural background to social standing, and also use food to provide perspectives “into the cultural and historical uniqueness of a given social group” (Piatti-Farnell 80). For example in Oliver Twist (1838) by Charles Dickens, the central character challenges the class system when: “Child as he was, he was desperate with hunger and reckless with misery. He rose from the table, and advancing basin and spoon in hand, to the master, said, somewhat alarmed at his own temerity–‘Please, sir, I want some more’” (11). Scarlett O’Hara in Margaret Mitchell’s Gone with the Wind (1936) makes a similar point, a little more dramatically, when she declares: “As God is my witness, I’m never going to be hungry again” (419). Food can also take us into the depths of another culture: places that many of us will only ever read about. Food is also used to provide insight into a character’s state of mind. In Nora Ephron’s Heartburn (1983) an item as simple as boiled bread tells a reader so much more about Rachel Samstat than her preferred bakery items: “So we got married and I got pregnant and I gave up my New York apartment and moved to Washington. Talk about mistakes [...] there I was, trying to hold up my end in a city where you can’t even buy a decent bagel” (34). There are three ways in which writers can deal with food within their work. Firstly, food can be totally ignored. This approach is sometimes taken despite food being such a standard feature of storytelling that its absence, be it a lonely meal at home, elegant canapés at an impressively catered cocktail party, or a cheap sandwich collected from a local café, is an obvious omission. Food can also add realism to a story, with many authors putting as much effort into conjuring the smell, taste, and texture of food as they do into providing a backstory and a purpose for their characters. In recent years, a third way has emerged with some writers placing such importance upon food in fiction that the line that divides the cookbook and the novel has become distorted. This article looks at cookbooks and cookery in popular fiction with a particular focus on crime novels. Recipes: Ingredients and Preparation Food in fiction has been employed, with great success, to help characters cope with grief; giving them the reassurance that only comes through the familiarity of the kitchen and the concentration required to fulfil routine tasks: to chop and dice, to mix, to sift and roll, to bake, broil, grill, steam, and fry. Such grief can come from the breakdown of a relationship as seen in Nora Ephron’s Heartburn (1983). An autobiography under the guise of fiction, this novel is the first-person story of a cookbook author, a description that irritates the narrator as she feels her works “aren’t merely cookbooks” (95). She is, however, grateful she was not described as “a distraught, rejected, pregnant cookbook author whose husband was in love with a giantess” (95). As the collapse of the marriage is described, her favourite recipes are shared: Bacon Hash; Four Minute Eggs; Toasted Almonds; Lima Beans with Pears; Linguine Alla Cecca; Pot Roast; three types of Potatoes; Sorrel Soup; desserts including Bread Pudding, Cheesecake, Key Lime Pie and Peach Pie; and a Vinaigrette, all in an effort to reassert her personal skills and thus personal value. Grief can also result from loss of hope and the realisation that a life long dreamed of will never be realised. Like Water for Chocolate (1989), by Laura Esquivel, is the magical realist tale of Tita De La Garza who, as the youngest daughter, is forbidden to marry as she must take care of her mother, a woman who: “Unquestionably, when it came to dividing, dismantling, dismembering, desolating, detaching, dispossessing, destroying or dominating […] was a pro” (87). Tita’s life lurches from one painful, unjust episode to the next; the only emotional stability she has comes from the kitchen, and from her cooking of a series of dishes: Christmas Rolls; Chabela Wedding Cake; Quail in Rose Petal Sauce; Turkey Mole; Northern-style Chorizo; Oxtail Soup; Champandongo; Chocolate and Three Kings’s Day Bread; Cream Fritters; and Beans with Chilli Tezcucana-style. This is a series of culinary-based activities that attempts to superimpose normalcy on a life that is far from the everyday. Grief is most commonly associated with death. Undertaking the selection, preparation and presentation of meals in novels dealing with bereavement is both a functional and symbolic act: life must go on for those left behind but it must go on in a very different way. Thus, novels that use food to deal with loss are particularly important because they can “make non-cooks believe they can cook, and for frequent cooks, affirm what they already know: that cooking heals” (Baltazar online). In Angelina’s Bachelors (2011) by Brian O’Reilly, Angelina D’Angelo believes “cooking was not just about food. It was about character” (2). By the end of the first chapter the young woman’s husband is dead and she is in the kitchen looking for solace, and survival, in cookery. In The Kitchen Daughter (2011) by Jael McHenry, Ginny Selvaggio is struggling to cope with the death of her parents and the friends and relations who crowd her home after the funeral. Like Angelina, Ginny retreats to the kitchen. There are, of course, exceptions. In Ntozake Shange’s Sassafrass, Cypress & Indigo (1982), cooking celebrates, comforts, and seduces (Calta). This story of three sisters from South Carolina is told through diary entries, narrative, letters, poetry, songs, and spells. Recipes are also found throughout the text: Turkey; Marmalade; Rice; Spinach; Crabmeat; Fish; Sweetbread; Duck; Lamb; and, Asparagus. Anthony Capella’s The Food of Love (2004), a modern retelling of the classic tale of Cyrano de Bergerac, is about the beautiful Laura, a waiter masquerading as a top chef Tommaso, and the talented Bruno who, “thick-set, heavy, and slightly awkward” (21), covers for Tommaso’s incompetency in the kitchen as he, too, falls for Laura. The novel contains recipes and contains considerable information about food: Take fusilli […] People say this pasta was designed by Leonardo da Vinci himself. The spiral fins carry the biggest amount of sauce relative to the surface area, you see? But it only works with a thick, heavy sauce that can cling to the grooves. Conchiglie, on the other hand, is like a shell, so it holds a thin, liquid sauce inside it perfectly (17). Recipes: Dishing Up Death Crime fiction is a genre with a long history of focusing on food; from the theft of food in the novels of the nineteenth century to the utilisation of many different types of food such as chocolate, marmalade, and sweet omelettes to administer poison (Berkeley, Christie, Sayers), the latter vehicle for arsenic receiving much attention in Harriet Vane’s trial in Dorothy L. Sayers’s Strong Poison (1930). The Judge, in summing up the case, states to the members of the jury: “Four eggs were brought to the table in their shells, and Mr Urquhart broke them one by one into a bowl, adding sugar from a sifter [...he then] cooked the omelette in a chafing dish, filled it with hot jam” (14). Prior to what Timothy Taylor has described as the “pre-foodie era” the crime fiction genre was “littered with corpses whose last breaths smelled oddly sweet, or bitter, or of almonds” (online). Of course not all murders are committed in such a subtle fashion. In Roald Dahl’s Lamb to the Slaughter (1953), Mary Maloney murders her policeman husband, clubbing him over the head with a frozen leg of lamb. The meat is roasting nicely when her husband’s colleagues arrive to investigate his death, the lamb is offered and consumed: the murder weapon now beyond the recovery of investigators. Recent years have also seen more and more crime fiction writers present a central protagonist working within the food industry, drawing connections between the skills required for food preparation and those needed to catch a murderer. Working with cooks or crooks, or both, requires planning and people skills in addition to creative thinking, dedication, reliability, stamina, and a willingness to take risks. Kent Carroll insists that “food and mysteries just go together” (Carroll in Calta), with crime fiction website Stop, You’re Killing Me! listing, at the time of writing, over 85 culinary-based crime fiction series, there is certainly sufficient evidence to support his claim. Of the numerous works available that focus on food there are many series that go beyond featuring food and beverages, to present recipes as well as the solving of crimes. These include: the Candy Holliday Murder Mysteries by B. B. Haywood; the Coffeehouse Mysteries by Cleo Coyle; the Hannah Swensen Mysteries by Joanne Fluke; the Hemlock Falls Mysteries by Claudia Bishop; the Memphis BBQ Mysteries by Riley Adams; the Piece of Cake Mysteries by Jacklyn Brady; the Tea Shop Mysteries by Laura Childs; and, the White House Chef Mysteries by Julie Hyzy. The vast majority of offerings within this female dominated sub-genre that has been labelled “Crime and Dine” (Collins online) are American, both in origin and setting. A significant contribution to this increasingly popular formula is, however, from an Australian author Kerry Greenwood. Food features within her famed Phryne Fisher Series with recipes included in A Question of Death (2007). Recipes also form part of Greenwood’s food-themed collection of short crime stories Recipes for Crime (1995), written with Jenny Pausacker. These nine stories, each one imitating the style of one of crime fiction’s greatest contributors (from Agatha Christie to Raymond Chandler), allow readers to simultaneously access mysteries and recipes. 2004 saw the first publication of Earthly Delights and the introduction of her character, Corinna Chapman. This series follows the adventures of a woman who gave up a career as an accountant to open her own bakery in Melbourne. Corinna also investigates the occasional murder. Recipes can be found at the end of each of these books with the Corinna Chapman Recipe Book (nd), filled with instructions for baking bread, muffins and tea cakes in addition to recipes for main courses such as risotto, goulash, and “Chicken with Pineapple 1971 Style”, available from the publisher’s website. Recipes: Integration and Segregation In Heartburn (1983), Rachel acknowledges that presenting a work of fiction and a collection of recipes within a single volume can present challenges, observing: “I see that I haven’t managed to work in any recipes for a while. It’s hard to work in recipes when you’re moving the plot forward” (99). How Rachel tells her story is, however, a reflection of how she undertakes her work, with her own cookbooks being, she admits, more narration than instruction: “The cookbooks I write do well. They’re very personal and chatty–they’re cookbooks in an almost incidental way. I write chapters about friends or relatives or trips or experiences, and work in the recipes peripherally” (17). Some authors integrate detailed recipes into their narratives through description and dialogue. An excellent example of this approach can be found in the Coffeehouse Mystery Series by Cleo Coyle, in the novel On What Grounds (2003). When the central protagonist is being questioned by police, Clare Cosi’s answers are interrupted by a flashback scene and instructions on how to make Greek coffee: Three ounces of water and one very heaped teaspoon of dark roast coffee per serving. (I used half Italian roast, and half Maracaibo––a lovely Venezuelan coffee, named after the country’s major port; rich in flavour, with delicate wine overtones.) / Water and finely ground beans both go into the ibrik together. The water is then brought to a boil over medium heat (37). This provides insight into Clare’s character; that, when under pressure, she focuses her mind on what she firmly believes to be true – not the information that she is doubtful of or a situation that she is struggling to understand. Yet breaking up the action within a novel in this way–particularly within crime fiction, a genre that is predominantly dependant upon generating tension and building the pacing of the plotting to the climax–is an unusual but ultimately successful style of writing. Inquiry and instruction are comfortable bedfellows; as the central protagonists within these works discover whodunit, the readers discover who committed murder as well as a little bit more about one of the world’s most popular beverages, thus highlighting how cookbooks and novels both serve to entertain and to educate. Many authors will save their recipes, serving them up at the end of a story. This can be seen in Julie Hyzy’s White House Chef Mystery novels, the cover of each volume in the series boasts that it “includes Recipes for a Complete Presidential Menu!” These menus, with detailed ingredients lists, instructions for cooking and options for serving, are segregated from the stories and appear at the end of each work. Yet other writers will deploy a hybrid approach such as the one seen in Like Water for Chocolate (1989), where the ingredients are listed at the commencement of each chapter and the preparation for the recipes form part of the narrative. This method of integration is also deployed in The Kitchen Daughter (2011), which sees most of the chapters introduced with a recipe card, those chapters then going on to deal with action in the kitchen. Using recipes as chapter breaks is a structure that has, very recently, been adopted by Australian celebrity chef, food writer, and, now fiction author, Ed Halmagyi, in his new work, which is both cookbook and novel, The Food Clock: A Year of Cooking Seasonally (2012). As people exchange recipes in reality, so too do fictional characters. The Recipe Club (2009), by Andrea Israel and Nancy Garfinkel, is the story of two friends, Lilly Stone and Valerie Rudman, which is structured as an epistolary novel. As they exchange feelings, ideas and news in their correspondence, they also exchange recipes: over eighty of them throughout the novel in e-mails and letters. In The Food of Love (2004), written messages between two of the main characters are also used to share recipes. In addition, readers are able to post their own recipes, inspired by this book and other works by Anthony Capella, on the author’s website. From Page to Plate Some readers are contributing to the burgeoning food tourism market by seeking out the meals from the pages of their favourite novels in bars, cafés, and restaurants around the world, expanding the idea of “map as menu” (Spang 79). In Shannon McKenna Schmidt’s and Joni Rendon’s guide to literary tourism, Novel Destinations (2009), there is an entire section, “Eat Your Words: Literary Places to Sip and Sup”, dedicated to beverages and food. The listings include details for John’s Grill, in San Francisco, which still has on the menu Sam Spade’s Lamb Chops, served with baked potato and sliced tomatoes: a meal enjoyed by author Dashiell Hammett and subsequently consumed by his well-known protagonist in The Maltese Falcon (193), and the Café de la Paix, in Paris, frequented by Ian Fleming’s James Bond because “the food was good enough and it amused him to watch the people” (197). Those wanting to follow in the footsteps of writers can go to Harry’s Bar, in Venice, where the likes of Marcel Proust, Sinclair Lewis, Somerset Maugham, Ernest Hemingway, and Truman Capote have all enjoyed a drink (195) or The Eagle and Child, in Oxford, which hosted the regular meetings of the Inklings––a group which included C.S. Lewis and J.R.R. Tolkien––in the wood-panelled Rabbit Room (203). A number of eateries have developed their own literary themes such as the Peacocks Tearooms, in Cambridgeshire, which blends their own teas. Readers who are also tea drinkers can indulge in the Sherlock Holmes (Earl Grey with Lapsang Souchong) and the Doctor Watson (Keemun and Darjeeling with Lapsang Souchong). Alternatively, readers may prefer to side with the criminal mind and indulge in the Moriarty (Black Chai with Star Anise, Pepper, Cinnamon, and Fennel) (Peacocks). The Moat Bar and Café, in Melbourne, situated in the basement of the State Library of Victoria, caters “to the whimsy and fantasy of the fiction housed above” and even runs a book exchange program (The Moat). For those readers who are unable, or unwilling, to travel the globe in search of such savoury and sweet treats there is a wide variety of locally-based literary lunches and other meals, that bring together popular authors and wonderful food, routinely organised by book sellers, literature societies, and publishing houses. There are also many cookbooks now easily obtainable that make it possible to re-create fictional food at home. One of the many examples available is The Book Lover’s Cookbook (2003) by Shaunda Kennedy Wenger and Janet Kay Jensen, a work containing over three hundred pages of: Breakfasts; Main & Side Dishes; Soups; Salads; Appetizers, Breads & Other Finger Foods; Desserts; and Cookies & Other Sweets based on the pages of children’s books, literary classics, popular fiction, plays, poetry, and proverbs. If crime fiction is your preferred genre then you can turn to Jean Evans’s The Crime Lover’s Cookbook (2007), which features short stories in between the pages of recipes. There is also Estérelle Payany’s Recipe for Murder (2010) a beautifully illustrated volume that presents detailed instructions for Pigs in a Blanket based on the Big Bad Wolf’s appearance in The Three Little Pigs (44–7), and Roast Beef with Truffled Mashed Potatoes, which acknowledges Patrick Bateman’s fondness for fine dining in Bret Easton Ellis’s American Psycho (124–7). Conclusion Cookbooks and many popular fiction novels are reflections of each other in terms of creativity, function, and structure. In some instances the two forms are so closely entwined that a single volume will concurrently share a narrative while providing information about, and instruction, on cookery. Indeed, cooking in books is becoming so popular that the line that traditionally separated cookbooks from other types of books, such as romance or crime novels, is becoming increasingly distorted. The separation between food and fiction is further blurred by food tourism and how people strive to experience some of the foods found within fictional works at bars, cafés, and restaurants around the world or, create such experiences in their own homes using fiction-themed recipe books. Food has always been acknowledged as essential for life; books have long been acknowledged as food for thought and food for the soul. Thus food in both the real world and in the imagined world serves to nourish and sustain us in these ways. References Adams, Riley. Delicious and Suspicious. New York: Berkley, 2010. –– Finger Lickin’ Dead. New York: Berkley, 2011. –– Hickory Smoked Homicide. New York: Berkley, 2011. Baltazar, Lori. “A Novel About Food, Recipes Included [Book review].” Dessert Comes First. 28 Feb. 2012. 20 Aug. 2012 ‹http://dessertcomesfirst.com/archives/8644›. Berkeley, Anthony. The Poisoned Chocolates Case. London: Collins, 1929. Bishop, Claudia. Toast Mortem. New York: Berkley, 2010. –– Dread on Arrival. New York: Berkley, 2012. Brady, Jacklyn. A Sheetcake Named Desire. New York: Berkley, 2011. –– Cake on a Hot Tin Roof. New York: Berkley, 2012. Calta, Marialisa. “The Art of the Novel as Cookbook.” The New York Times. 17 Feb. 1993. 23 Jul. 2012 ‹http://www.nytimes.com/1993/02/17/style/the-art-of-the-novel-as-cookbook.html?pagewanted=all&src=pm›. Capella, Anthony. The Food of Love. London: Time Warner, 2004/2005. Carroll, Kent in Calta, Marialisa. “The Art of the Novel as Cookbook.” The New York Times. 17 Feb. 1993. 23 Jul. 2012 ‹http://www.nytimes.com/1993/02/17/style/the-art-of-the-novel-as-cookbook.html?pagewanted=all&src=pm›. Childs, Laura. Death by Darjeeling. New York: Berkley, 2001. –– Shades of Earl Grey. New York: Berkley, 2003. –– Blood Orange Brewing. New York: Berkley, 2006/2007. –– The Teaberry Strangler. New York: Berkley, 2010/2011. Collins, Glenn. “Your Favourite Fictional Crime Moments Involving Food.” The New York Times Diner’s Journal: Notes on Eating, Drinking and Cooking. 16 Jul. 2012. 17 Jul. 2012 ‹http://dinersjournal.blogs.nytimes.com/2012/07/16/your-favorite-fictional-crime-moments-involving-food›. Coyle, Cleo. On What Grounds. New York: Berkley, 2003. –– Murder Most Frothy. New York: Berkley, 2006. –– Holiday Grind. New York: Berkley, 2009/2010. –– Roast Mortem. New York: Berkley, 2010/2011. Christie, Agatha. A Pocket Full of Rye. London: Collins, 1953. Dahl, Roald. Lamb to the Slaughter: A Roald Dahl Short Story. New York: Penguin, 1953/2012. eBook. Dickens, Charles. Oliver Twist, or, the Parish Boy’s Progress. In Collection of Ancient and Modern British Authors, Vol. CCXXIX. Paris: Baudry’s European Library, 1838/1839. Duran, Nancy, and Karen MacDonald. “Information Sources for Food Studies Research.” Food, Culture and Society: An International Journal of Multidisciplinary Research 2.9 (2006): 233–43. Ephron, Nora. Heartburn. New York: Vintage, 1983/1996. Esquivel, Laura. Trans. Christensen, Carol, and Thomas Christensen. Like Water for Chocolate: A Novel in Monthly Instalments with Recipes, romances and home remedies. London: Black Swan, 1989/1993. Evans, Jeanne M. The Crime Lovers’s Cookbook. City: Happy Trails, 2007. Fluke, Joanne. Fudge Cupcake Murder. New York: Kensington, 2004. –– Key Lime Pie Murder. New York: Kensington, 2007. –– Cream Puff Murder. New York: Kensington, 2009. –– Apple Turnover Murder. New York: Kensington, 2010. Greenwood, Kerry, and Jenny Pausacker. Recipes for Crime. Carlton: McPhee Gribble, 1995. Greenwood, Kerry. The Corinna Chapman Recipe Book: Mouth-Watering Morsels to Make Your Man Melt, Recipes from Corinna Chapman, Baker and Reluctant Investigator. nd. 25 Aug. 2012 ‹http://www.allenandunwin.com/_uploads/documents/minisites/Corinna_recipebook.pdf›. –– A Question of Death: An Illustrated Phryne Fisher Treasury. Crows Nest: Allen & Unwin, 2007. Halmagyi, Ed. The Food Clock: A Year of Cooking Seasonally. Sydney: Harper Collins, 2012. Haywood, B. B. Town in a Blueberry Jam. New York: Berkley, 2010. –– Town in a Lobster Stew. New York: Berkley, 2011. –– Town in a Wild Moose Chase. New York: Berkley, 2012. Hyzy, Julie. State of the Onion. New York: Berkley, 2008. –– Hail to the Chef. New York: Berkley, 2008. –– Eggsecutive Orders. New York: Berkley, 2010. –– Buffalo West Wing. New York: Berkley, 2011. –– Affairs of Steak. New York: Berkley, 2012. Israel, Andrea, and Nancy Garfinkel, with Melissa Clark. The Recipe Club: A Novel About Food And Friendship. New York: HarperCollins, 2009. McHenry, Jael. The Kitchen Daughter: A Novel. New York: Gallery, 2011. Mitchell, Margaret. Gone With the Wind. London: Pan, 1936/1974 O’Reilly, Brian, with Virginia O’Reilly. Angelina’s Bachelors: A Novel, with Food. New York: Gallery, 2011. Payany, Estérelle. Recipe for Murder: Frightfully Good Food Inspired by Fiction. Paris: Flammarion, 2010. Peacocks Tearooms. Peacocks Tearooms: Our Unique Selection of Teas. 23 Aug. 2012 ‹http://www.peacockstearoom.co.uk/teas/page1.asp›. Piatti-Farnell, Lorna. “A Taste of Conflict: Food, History and Popular Culture In Katherine Mansfield’s Fiction.” Australasian Journal of Popular Culture 2.1 (2012): 79–91. Risson, Toni, and Donna Lee Brien. “Editors’ Letter: That Takes the Cake: A Slice Of Australasian Food Studies Scholarship.” Australasian Journal of Popular Culture 2.1 (2012): 3–7. Sayers, Dorothy L. Strong Poison. London: Hodder and Stoughton, 1930/2003. Schmidt, Shannon McKenna, and Joni Rendon. Novel Destinations: Literary Landmarks from Jane Austen’s Bath to Ernest Hemingway’s Key West. Washington, DC: National Geographic, 2009. Shange, Ntozake. Sassafrass, Cypress and Indigo: A Novel. New York: St Martin’s, 1982. Spang, Rebecca L. “All the World’s A Restaurant: On The Global Gastronomics Of Tourism and Travel.” In Raymond Grew (Ed). Food in Global History. Boulder, Colorado: Westview Press, 1999. 79–91. Taylor, Timothy. “Food/Crime Fiction.” Timothy Taylor. 2010. 17 Jul. 2012 ‹http://www.timothytaylor.ca/10/08/20/foodcrime-fiction›. The Moat Bar and Café. The Moat Bar and Café: Welcome. nd. 23 Aug. 2012 ‹http://themoat.com.au/Welcome.html›. Wenger, Shaunda Kennedy, and Janet Kay Jensen. The Book Lover’s Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages that Feature Them. New York: Ballantine, 2003/2005.