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Author: Chitrita Banerji
Publisher: Bloomsbury Publishing USA
ISBN: 1596917121
Category : Cooking
Languages : en
Pages : 292
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Book Description
Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.
Author: Chitrita Banerji
Publisher: Bloomsbury Publishing USA
ISBN: 1596917121
Category : Cooking
Languages : en
Pages : 292
Get Book
Book Description
Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.
Author: Stefan Ecks
Publisher: NYU Press
ISBN: 0814724760
Category : Medical
Languages : en
Pages : 234
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Book Description
A Hindu monk in Calcutta refuses to take his psychotropic medications. His psychiatrist explains that just as his body needs food, the drugs are nutrition for his starved mind. Does it matter how—or whether—patients understand their prescribed drugs? Millions of people in India are routinely prescribed mood medications. Pharmaceutical companies give doctors strong incentives to write as many prescriptions as possible, with as little awkward questioning from patients as possible. Without a sustained public debate on psychopharmaceuticals in India, patients remain puzzled by the notion that drugs can cure disturbances of the mind. While biomedical psychopharmaceuticals are perceived with great suspicion, many non-biomedical treatments are embraced. Stefan Ecks illuminates how biomedical, Ayurvedic, and homeopathic treatments are used in India, and argues that pharmaceutical pluralism changes popular ideas of what drugs do. Based on several years of research on pharmaceutical markets, Ecks shows how doctors employ a wide range of strategies to make patients take the remedies prescribed. Yet while metaphors such as "mind food" may succeed in getting patients to accept the prescriptions, they also obscure a critical awareness of drug effects. This rare ethnography of pharmaceuticals will be of key interest to those in the anthropology and sociology of medicine, pharmacology, mental health, bioethics, global health, and South Asian studies.
Author: David Hooper
Publisher:
ISBN:
Category : Pica (Pathology).
Languages : en
Pages : 36
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Book Description
Author: Joan B. Peterson
Publisher:
ISBN: 9780977680115
Category : Travel
Languages : en
Pages : 0
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Book Description
"A travel guide for food lovers"--Cover.
Author:
Publisher: Gorakhpur : Gita Press
ISBN:
Category : Animal Science
Languages : en
Pages : 238
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Book Description
Author: Naben Ruthnum
Publisher: Coach House Books
ISBN: 177056523X
Category : Cooking
Languages : en
Pages : 126
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Book Description
No two curries are the same. This Curry asks why the dish is supposed to represent everything brown people eat, read, and do. Curry is a dish that doesn't quite exist, but, as this hilarious and sharp essay points out, a dish that doesn't properly exist can have infinite, equally authentic variations.By grappling with novels, recipes, travelogues, pop culture, and his own background, Naben Ruthnum depicts how the distinctive taste of curry has often become maladroit shorthand for brown identity. With the sardonic wit of Gita Mehta's Karma Cola and the refined, obsessive palette of Bill Buford's Heat, Ruthnum sinks his teeth into the story of how the beloved flavour calcified into an aesthetic genre that limits the imaginations of writers, readers, and eaters. Following in the footsteps of Salman Rushdie's Imaginary Homelands, Curry cracks open anew the staid narrative of an authentically Indian diasporic experience.
Author: Edgar Thurston
Publisher: Madras, Printed by the superintendent, Government Press
ISBN:
Category : Ethnology
Languages : en
Pages : 680
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Book Description
Author: Timothy A. Wise
Publisher: The New Press
ISBN: 1620974231
Category : Political Science
Languages : en
Pages : 296
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Book Description
"A powerful polemic against agricultural technology." —Nature A major new book that shows the world already has the tools to feed itself, without expanding industrial agriculture or adopting genetically modified seeds, from the Small Planet Institute expert Few challenges are more daunting than feeding a global population projected to reach 9.7 billion in 2050—at a time when climate change is making it increasingly difficult to successfully grow crops. In response, corporate and philanthropic leaders have called for major investments in industrial agriculture, including genetically modified seed technologies. Reporting from Africa, Mexico, India, and the United States, Timothy A. Wise's Eating Tomorrow discovers how in country after country agribusiness and its well-heeled philanthropic promoters have hijacked food policies to feed corporate interests. Most of the world, Wise reveals, is fed by hundreds of millions of small-scale farmers, people with few resources and simple tools but a keen understanding of what and how to grow food. These same farmers—who already grow more than 70 percent of the food eaten in developing countries—can show the way forward as the world warms and population increases. Wise takes readers to remote villages to see how farmers are rebuilding soils with ecologically sound practices and nourishing a diversity of native crops without chemicals or imported seeds. They are growing more and healthier food; in the process, they are not just victims in the climate drama but protagonists who have much to teach us all.
Author: Chitrita Banerji
Publisher: Penguin UK
ISBN: 9780143063094
Category : Cooking, Indic
Languages : en
Pages : 352
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Book Description
'Banerji [Is] One Of The Most Evocative Of Indian Food Writers, Blending An Exact Understanding Of Techniques With An Abiding Curiosity About The Many Human Stories Behind The Art Of Food' &Mdash;India Today In Eating India, Award-Winning Food Writer Chitrita Banerji Takes Us On An Extraordinary Journey Through A National Cuisine Formed By Generations Of Arrivals, Assimilations And Conquests. Traveling Across The Length And Breadth Of The Country&Mdash;From Bengal To Goa And Karnataka, Via The Grand Trunk Road, Then Northwards To Amritsar, Lucknow And Varanasi, On To Bombay And Kerala&Mdash;Banerji Discovers A Civilization With An Insatiable Curiosity, One That Consumes The Old And The New With Eager Voracity. Weaving Together Myths And Folklore Associated With Food, The People And Their Culture, The Author Narrates Captivating Accounts Of Life In The Subcontinent: The Legend Behind The Weeklong Harvest Festival Of Onam; The Strictly Observed Rules Of Kosher In The Jewish Households Of Cochin; The Best Benarasi Thandai That Has A Dollop Of Bhang In It; And The Food And Culture Of The Indigenous People Who Hover On The Edges Of Mainstream Consciousness, Among Others. Eating India Is Also Peppered With Fascinating Titbits From India'S History: The Use Of 'Shali' Rice To Make Pilafs During The Mughal Period; The Advent Of Chillies With The Arrival Of The Portuguese; British, Apart From Goan, Influence On Parsi Society That Prompted The Parsis To Open The First Girls' School In India In 1849; And The Medieval Movable Feast That Unfolded On The Travellers' Platter As They Moved From East To West On Sher Shah Suri'S Sarak-I-Azam. At Different Points In Her Journey, Banerji Shows Us How Restructuring Old Customs And Making Innovations Is What India Is All About: Food In India Has Always Been And Still Is Fusion&Mdash;One That Is Forever Evolving. Certain To Enchant Anyone Enamoured Of Indian Food And Culture, Eating India Is A Heady Blend Of Travelogue And Food Writing. &Nbsp;
Author: E. Ajaikumar Reddy
Publisher:
ISBN:
Category : Tiger
Languages : en
Pages : 316
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Book Description
Man-eating Tigers of Central India brings Ajai Kumar Reddy's remote, roadless Bastar of the 1950s and 60s alive once more. Meandering through secluded villages and sooty campsites, to the sometimes mysterious and otherwise riotous and noisy jungles abuzz with tigers, leopards, pythons as well as their humble prey like deer, wild pigs, and peafowl, this is far more than just a narrative about killing beautiful but deadly tigers. When a mellowing or wounded tiger can no longer hunt other animals, it begins to prey on innocent villagers, sometimes dragging them from their huts at night. Professional hunters, such as Reddy, were then asked to step-in for the rescue act.
