A Historical Dictionary of Indian Food (Oxford India Collection)

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9780195658682: A Historical Dictionary of Indian Food (Oxford India Collection)

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.

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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

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Book Description Oxford University Press, United Kingdom, 2003. Paperback. Book Condition: New. Language: English . Brand New Book. Outside India Indian food is popular the world over, from Tokyo to Telford and from Canberra to California. For centuries India has produced an unusually diverse cuisine. The food of the 17 states that make up India is as varied as the food of the countries of Europe. It was in India that the Aryan cultural ethos flowered, bringing to every area of human activity, including food and dietetics, a spiritual and moral dimension. It was on Indian soil that immigrants from many different cultures and traditions came together - Persians, Muslims, and Europeans - creating a food culture which, enlivened by distinctive regional nuances, is among the greatest in the world. This Dictionary provides, in A-Z format, a huge amount of information on the food, the food culture, recipes, and cuisine of India. It covers areas such as history, literature, botany, genetics, and archaeology and places Indian food in time and context. The country s oldest accounts in Sanskrit, Pali, Tamil, and Kannada, have been drawn upon extensively, as have the writings of visitors to India. Details covered include migration of food plants from the New World to India through European influences and their rapid integration into Indian cuisine. The text is extensively cross-referenced allowing readers to browse entries. In addition to the A-Z text the book contains extra material such as an index of authors, literary works, and historical people, indexes of Indian words and Latin names, and a list of headwords with page numbers. Bookseller Inventory # AAW9780195658682

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Book Description Oxford University Press, United Kingdom, 2003. Paperback. Book Condition: New. Language: English . Brand New Book. Outside India Indian food is popular the world over, from Tokyo to Telford and from Canberra to California. For centuries India has produced an unusually diverse cuisine. The food of the 17 states that make up India is as varied as the food of the countries of Europe. It was in India that the Aryan cultural ethos flowered, bringing to every area of human activity, including food and dietetics, a spiritual and moral dimension. It was on Indian soil that immigrants from many different cultures and traditions came together - Persians, Muslims, and Europeans - creating a food culture which, enlivened by distinctive regional nuances, is among the greatest in the world. This Dictionary provides, in A-Z format, a huge amount of information on the food, the food culture, recipes, and cuisine of India. It covers areas such as history, literature, botany, genetics, and archaeology and places Indian food in time and context. The country s oldest accounts in Sanskrit, Pali, Tamil, and Kannada, have been drawn upon extensively, as have the writings of visitors to India. Details covered include migration of food plants from the New World to India through European influences and their rapid integration into Indian cuisine. The text is extensively cross-referenced allowing readers to browse entries. In addition to the A-Z text the book contains extra material such as an index of authors, literary works, and historical people, indexes of Indian words and Latin names, and a list of headwords with page numbers. Bookseller Inventory # AAW9780195658682

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