A Historical Dictionary of Indian Food - Hardcover

Achaya, K. T.

Hardcover

ISBN 10: 0195642546 ISBN 13: 9780195642544

Publisher: Oxford University Press, 1998

Synopsis

With its enormous variety of cuisines, food materials, and dishes, Indian food has become popular all over the world. The dominant flavor of this gastronomic Companion is historical, and drawing on a variety of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - it offers a gamut of interesting facts pertaining to the origins and evolution of Indian food. There are separate chapters on prehistoric cooking methods, regional cuisines, the theories and classification of foods, as codified by ancient Indian doctors, customs and rituals, the etymology of food-words, and the shift towards vegetarianism with the advent of Buddhism and Jainism. This companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term Indian food.

About this title

About the Author:

K. T. Achaya is a leading authority on Indian food. He has pursued scientific research in the areas of oilseeds, vegetable oils, processed foods, and nutrition. He is the author of several books on nutrition.

Review:

Anyone who cares about food history, especially Indian food history, will be hard oressed to put it down. Achaya's knowledge is encyclopedic and ranges across several languages, making this a very rich work. -- R.W. Lucky, The Asian Foodbookery, Summer 1999

About this edition

• Publisher: Oxford University Press
• Publication date: 1998
• ISBN 10: 0195642546
• ISBN 13: 9780195642544
• Binding: Hardcover
• Number of pages: 364