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This book is about production, distribution and consumption of food and impediments to these due to natural and political forces since nineteenth centuary in Mizoram to the present. While the focus is on Mizo food consumption practices, this study is a broad negotiation with colonial and post-colonial and post-colonial modernity, where in bakery products, milk and restaurants etc. reprssented sites of such modernity with which the Mizo people transacted and construct ed a Mizo version of modernity. About the Author: Jagdish Lal Dawar founder head of the department of History & Ethnography, Mizoram University, Aizawl was Dean, School of social Science before retiring from Mizoram University in October,2015. He has guided PhD scholars bothin Arunchal University(Rajiv Gandhi University, Itanagar) and Mizoram University. He was visiting Scholar at the Rachel Carsom Centre for Environment and History, Ludwing Maximilians University, Munchen Germany form june to july,2011. He has been a Fellow of the indian institute of advanced study shimla from may 2016 to april 2018. He has presented papers in various conferences in india and abroad. Besides contributing papers to various journals and as chapters in edited books, he has also written cultural identity of tribes of Northeast India: Movement for cultural identity among th Adis of Arunachal Pradesh.