A Historical Dictionary of Indian Food

Price: 445.00 INR

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ISBN:

9780195658682

Publication date:

28/11/2001

Paperback

364 pages

Price: 445.00 INR

We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.

ISBN:

9780195658682

Publication date:

28/11/2001

Paperback

364 pages

K.T. Achaya (1923–2002)

Suitable for: This is the indispensable handbook for all interested in cooking, eating, or researching Indian food. This book will appeal to anyone who has more than a casual interest in food and a habit of using reference books - specifically food historians, food sci

Rights:  World Rights

K.T. Achaya (1923–2002)

Description

"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."

K.T. Achaya (1923–2002)

K.T. Achaya (1923–2002)

Features

  • K. T. Achaya is a leading authority on Indian foodAll aspects of Indian food culture are covered, from ingredients and recipes to literary accounts of Indian cuisineThe text is fully cross-referenced to facilitate browsingIncludes extra material, such as an index to authors, literary works, and historical people, indexes of Indian words and Latin names, and a list of headwords with page numbers

K.T. Achaya (1923–2002)

K.T. Achaya (1923–2002)

Description

"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."

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