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Author: C. Pieruccini
Publisher:
ISBN: 9788867055432
Category :
Languages : en
Pages : 352
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Book Description
Author: C. Pieruccini
Publisher:
ISBN: 9788867055432
Category :
Languages : en
Pages : 352
Get Book Here
Book Description
Author: Himanshu Prabha Ray
Publisher: Taylor & Francis
ISBN: 1000785815
Category : Religion
Languages : en
Pages : 688
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Book Description
This handbook is a comprehensive study of the archaeology, social history and the cultural landscape of the Hindu temple. Perhaps the most recognizable of the material forms of Hinduism, temples are lived, dynamic spaces. They are significant sites for the creation of cultural heritage, both in the past and in the present. Drawing on historiographical surveys and in-depth case studies, the volume centres the material form of the Hindu temple as an entry point to study its many adaptations and transformations from the early centuries CE to the 20th century. It highlights the vibrancy and dynamism of the shrine in different locales and studies the active participation of the community for its establishment, maintenance and survival. The illustrated handbook takes a unique approach by focusing on the social base of the temple rather than its aesthetics or chronological linear development. It fills a significant gap in the study of Hinduism and will be an indispensable resource for scholars of archaeology, Hinduism, Indian history, religious studies, museum studies, South Asian history and Southeast Asian history. Chapters 1, 4 and 5 of this book are available for free in PDF format as Open Access from the individual product page at www.routledge.com. They have been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.
Author: Colleen Taylor Sen Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN: 031308582X
Category : Social Science
Languages : en
Pages : 228
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Book Description
The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.
Author: Marcus Milwright
Publisher: Taylor & Francis
ISBN: 1003832768
Category : History
Languages : en
Pages : 401
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Book Description
Providing an introduction to the artistic and architectural traditions of the Islamic world, A Story of Islamic Art explores fifty case studies, taken from different regions of the Islamic world and from the seventh to the twenty-first centuries. The novel aspect of these case studies is that they are presented as fictional narratives, allowing the reader to imagine art and architecture, either in their original cultural settings or at some later point in their histories. These stories are supported by a scholarly framework that allows the reader to continue their exploration of the chosen artefacts and their historical context. The fifty case studies take the form of short stories, each of which focuses on one or more object from the Islamic world. These encompass portable items in a wide variety of media, book illustrations, calligraphy, photographs, architectural decoration, buildings, and archaeological sites. The book also provides a detailed introduction, maps, timeline, glossary, and guides for further reading. This book offers accessible answers to key questions in the scholarship on Islamic art and architecture from its earliest times to the present. The issues dealt with in each of the stories include iconography, attitudes towards representation, the role of script, the elaboration of geometric decoration, the creation of sacred and secular spaces in architecture, and the socio-cultural context of art production and consumption. Artistic interactions between the Islamic world and other regions including Europe and China are also discussed in this book. A Story of Islamic Art is an engaging and informative introduction for interested readers and students of Islamic art, history, and architecture.
Author: Ruth N. Davidar
Publisher:
ISBN: 9788186852798
Category : Cookery, Indic
Languages : en
Pages : 0
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Book Description
Indian Food Sense , designed to appeal to the health conscious gourmet, brings together the nutritional expertise and culinary abilities of Ruth N Davidar, who firmly believes that sound nutrition is not about eating poorly prepared, tasteless food merely because it s good for you . The book is divided into three parts. The first highlights the rudiments of nutrition, and is meant to dispel notions on food and health that are often inaccurate, inadequate, contradictory or just plain confusing. It also provides valuable insight into the culinary wisdom of ancient India which is today established in scientific fact. The second section is a compilation of traditional Indian recipes with emphasis on low-fat cooking, a celebration of taste drawn from regional cuisine. The recipes are written in easy-to-follow steps so that even a beginner can attempt to cook Indian food. It is for people who care about what they eat and why. It is a gastronomic experience that takes the worry out of making a prudent choice. It is all about eating wisely and well.
Author: Paul Fieldhouse
Publisher: London : Chapman and Hall
ISBN:
Category : Cooking
Languages : en
Pages : 284
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Book Description
Whilst all people have to eat to live, what they eat is largely determined by their cultural influences. Through developing an appreciation of the central role that food plays in people's lives, professionals concerned with nutrition education may increase both the relevance and effectiveness of what they do. This long awaited second edition focuses on the social and biocultural uses of food in ancient and contemporary societies throughout the world. Food and Nutrition will be an invaluable resource for all professionals and students in health related disciplines, such as dietetics, nutrition, nursing and health education.
Author: Simi Malhotra
Publisher: Springer
ISBN: 9789811552564
Category : Social Science
Languages : en
Pages : 163
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Book Description
This book discusses food in the context of the cultural matrix of India. Addressing topical issues in food and food culture, it explores questions concerning the consumption, representation and mediation of food. The book is divided into four sections, focusing on food fads; food representation; the symbolic valence of food; modes and manners of resistance articulated through food. Investigating consumption practices in both public and ethnic culture, each chapter introduces a fresh approach to food across diverse literary and cultural genres. The book offers a highly readable guide for researchers and practitioners in the field of literary and cultural studies, as well as the sociological fields of food studies, body studies and fat studies.
Author: Paul Fieldhouse
Publisher: London ; Dover, N.H. : Croom Helm
ISBN:
Category : Medical
Languages : en
Pages : 264
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Book Description
Abstract: A reference text for advanced college students majoring in nutrition or dietetics integrates food-culture associations documented throughout the nutritional anthropology, sociology, and psychology literature. Following an overview on biocultural perspectives on nutrition (including food choice models), the text addresses various specific factors involved in food selections. Topics include: sociocultural values placed on foods; ceremonial foods; vegetarian practices; myths, taboos, and superstitions; and psychological aspects of food choices. Literature citations are appended to each of the 6 text chapters.
Author: Priya Basil
Publisher: Knopf
ISBN: 052565786X
Category : Cooking
Languages : en
Pages : 144
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Book Description
A thought-provoking meditation on food, family, identity, immigration, and, most of all, hospitality--at the table and beyond--that's part food memoir, part appeal for more authentic decency in our daily worlds, and in the world at large. Be My Guest is an utterly unique, deeply personal meditation on what it means to tend to others and to ourselves--and how the two things work hand in hand. Priya Basil explores how food--and the act of offering food to others--are used to express love and support. Weaving together stories from her own life with knowledge gleaned from her Sikh heritage; her years spent in Kenya, India, Britain, and Germany; and ideas from Derrida, Plato, Arendt, and Peter Singer, Basil focuses an unexpected and illuminating light on what it means to be both a host and a guest. Lively, wide-ranging, and impassioned, Be My Guest is a singular work, at once a deeply felt plea for a kinder, more welcoming world and a reminder that, fundamentally, we all have more in common than we imagine.
Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231137907
Category : Cooking
Languages : en
Pages : 166
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Book Description
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
