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How big is the difference between sitting and standing? A cultural universe, when you examine posture in the context of food preparation. In the kitchens of the West, the cook stands at a table or counter and uses a knife. But mention a kitchen to a Bengali, or evoke a favorite dish, and more often than not an image will surface of a woman seated on the floor, cutting, chopping, or cooking. In the Indian subcontinent, especially in its eastern region of Bengal, this is the typical posture.
For centuries, the Bengali cook and her assistant have remained firmly grounded on the kitchen floor, a tradition reflecting the paucity of furniture inside the house. A bed for both sleeping and sitting was usually the most important piece of furniture, but outside the bedroom people sat or rested on mats spread out on the floor, or on squares of carpet called asans.
In the kitchen they often sat on small rectangular or square wooden platforms called pinris or jalchoukis , which raised them an inch or so above the floor. From this closeness to the earth evolved the practice of sitting down both to prepare and to cook food. Enter the bonti , a protean cutting instrument on which generations of Bengali women have learned to peel, chop, dice, and shred.
Despite the recent incursion of knives, peelers, graters, and other modern, Western-style kitchen utensils, the bonti is still alive and well in the rural and urban kitchens of Bengal. A Bengali lexicon compiled by Jnanendramohan Das reveals that although the term bonti has been in the Bengali language for many years, it actually derives from the language of the ancient tribal inhabitants of the eastern regions of the subcontinent.