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Author: K. T. Achaya
Publisher: Oxford University Press, USA
ISBN: 9780195658682
Category : Cooking
Languages : en
Pages : 347
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Book Description
An alphabetical listing of Indian food materials, cuisines and recipes of India, and the health aspects of the foods, which makes reference to the literature, archaeology, historical writing, botany and genetics of India.
Author: K. T. Achaya
Publisher: Oxford University Press, USA
ISBN: 9780195658682
Category : Cooking
Languages : en
Pages : 347
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Book Description
An alphabetical listing of Indian food materials, cuisines and recipes of India, and the health aspects of the foods, which makes reference to the literature, archaeology, historical writing, botany and genetics of India.
Author: Colleen Taylor Sen
Publisher: Reaktion Books
ISBN: 1780233914
Category : Cooking
Languages : en
Pages : 336
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Book Description
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Author: K.T. Achaya
Publisher: Universities Press
ISBN: 9788173712937
Category : Diet
Languages : en
Pages : 152
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Book Description
This Book Outlines The Variety Of Cuisines, Food Materials And Dishes That Collectively Form Indian Food . It Draws Upon A Range Of Sources Literature, Archeology, Epigraphic Records, Anthropology, Philology, Botanical And Genetical Studies To Trace The History Of Indian Food: Classification, Customs, Rituals And Beliefs, Including The Etymology Of Food Terms. It Shows How Our Wonderful Indian Cuisine, With All Its Regional Variants, Is The Outcome Of Food Plants Brought Into India From Numerous Directions Over Thousands Of Years. And Of A Social Ethic In Which Cleanliness Was Indeed Next To Godliness.
Author: Paul R. Hanson
Publisher: John Wiley & Sons
ISBN: 1405160837
Category : History
Languages : en
Pages : 134
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Book Description
Contesting the French Revolution provides an insightful overview of one of history’s most significant events, as well as examining the most significant historiographical debates about this period. Explores the causes, events, and consequences of the French Revolution Offers a stimulating analysis of the most controversial debates: Were the events of 1789 a social revolution or a political accident? Did they mark the rise of industrial capitalism or the birth of modern democracy? Was Napoleon Bonaparte an heir to the ideals of 1789 or a betrayer of the Revolution? Shows how historical interpretation of the French Revolution has been influenced by the changing political and social currents of the last 200 years – from the Russian Revolution to the fall of the Berlin Wall – and how historical study has shifted from a political focus to social and cultural approaches in more recent years.
Author: (Late) K.T. Achaya
Publisher: OUP India
ISBN: 9780195698442
Category : History
Languages : en
Pages : 0
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Book Description
The Illustrated Foods of India contains a wealth of information on the food materials, food ethos, cuisine, and recipes of India. Drawing up material from a range of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - the book details the history of Indian food from the prehistoric times through British rule till date. Arranged in alphabetical order, the book is profusely illustrated with line drawings and photographs.
Author: Farhad Daftary
Publisher: Scarecrow Press
ISBN: 0810879700
Category : History
Languages : en
Pages : 328
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Book Description
The Ismaili Muslims, who belong to the Shia branch of Islam, live in over 25 different countries around the world, mainly in Asia, Africa and the Middle East. Their history has typically been linked to the history of the various countries in which they live, but the worldwide community is united under Prince Karim Aga Khan, the spiritual leader and 49th Imam of the Ismaili Muslims. Few fields of Islamic studies have witnessed as drastic a change as Ismaili studies, due in part to the recent discovery of numerous historical texts, and author Farhad Daftary makes extensive use of these new sources in the Historical Dictionary of the Ismailis. This comprehensive new reference work is the first of its kind on the Ismailis and presents a summary of the findings of modern scholarship on the Ismaili Shia Muslims and different facets of their heritage. The dictionary covers all phases of Ismaili history as well as the main doctrines of the community. It includes an introductory chapter, which provides a broad historical survey of the Ismailis, followed by alphabetical entries on all major aspects of the community, such as key figures, institutions, traditions, and doctrines. It also contains a chronology, genealogical tables, a glossary, and a substantial bibliography. This book is an excellent access point for students, researchers, and anyone wanting to know more about the Ismailis.
Author: Guo Jian
Publisher: Rowman & Littlefield
ISBN: 1442251727
Category : History
Languages : en
Pages : 543
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Book Description
As the world’s only English-language historical dictionary of the Chinese Cultural Revolution (1966-1976), this book offers a comprehensive coverage of major historical figures, events, political terms, and other matters relevant to this unique period of modern Chinese history that had profound influence on social and cultural movements of the world in the 1960s and 1970s. This second edition of Historical Dictionary of the Chinese Cultural Revolution covers its history through a chronology, an introductory essay, glossary, and an extensive bibliography. The dictionary section has over 400 cross-referenced entries on important personalities, politics, economy, foreign relations, religion, and culture. This book is an excellent access point for students, researchers, and anyone wanting to know more about this important period in Chinese history.
Author: Lizzie Collingham
Publisher: Oxford University Press
ISBN: 019803850X
Category : Cooking
Languages : en
Pages : 352
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Book Description
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Author: Joyce P. Westrip
Publisher: Prospect Books (UK)
ISBN: 9780907325710
Category : Cooking
Languages : en
Pages : 0
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Book Description
From aab gosht to zeera, this is a wordlist of Hindi and regional terms for food and dishes throughout India.
Author: Michael Anthony
Publisher:
ISBN:
Category : History
Languages : en
Pages : 710
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Book Description
The small Caribbean islands of Trinidad and Tobago have been treated as a single political entity for less than one hundred years. A union of two separate colonies started by Great Britain and Spain, each island has a substantially different ethnic makeup reflecting distinct lines of development. Tobago was first claimed by the English in the 16th century. Overwhelmingly African, its few European influences are almost exclusively English and Protestant. Economically, it has been a plantation colony for most of its recorded history, but in recent years has included tourism as part of its economic structure. In contrast, Trinidad is an outstanding example of a racial and cultural kaleidoscope, with a considerably diversified economic base made up of agricultural, extractive, manufacturing, tourist, and financial industries. Annexed by the British 200 years ago, this one time Spanish colony was strongly influenced by French creole culture and has become further diversified by immigrants from British India, China, Italy, Lebanon, and the West Indies. Compiled by Michael Anthony, renowned Trinidadian writer, the Historical Dictionary of Trinidad and Tobago brings together in one volume complete and easy-to-find information on this small but fascinating Caribbean country. Its concise dictionary entries describe the important people, places, events, and institutions of the nation as well as its society, culture, and economy. The comprehensive bibliography provides scholars with an important resource for further information on the islands. Includes maps and a chronology.
