The Bloomsbury Handbook of Indian Cuisine PDF Download
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Author: Colleen Taylor Sen
Publisher:
ISBN: 1350128635
Category : Cooking
Languages : en
Pages : 0
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Book Description
This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
Author: Colleen Taylor Sen
Publisher:
ISBN: 1350128635
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
Author: Colleen Taylor Sen
Publisher: Bloomsbury Publishing
ISBN: 1350128643
Category : Social Science
Languages : en
Pages : 457
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Book Description
This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
Author: Kathleen Lebesco
Publisher: Bloomsbury Publishing
ISBN: 147429622X
Category : Social Science
Languages : en
Pages : 369
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Book Description
The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
![Food Cultures of the World Encyclopedia [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/p7rOEAAAQBAJ?fife=w80-h100)
Author: Ken Albala
Publisher: Bloomsbury Publishing USA
ISBN: 0313376271
Category : Social Science
Languages : en
Pages : 1566
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Book Description
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
Author: Fabio Parasecoli
Publisher: Berg
ISBN: 1845207610
Category : Social Science
Languages : en
Pages : 176
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Book Description
Food is not only something we eat, it is something we use to define ourselves. This title considers the ways in which popular culture reveals our relationship with food and our own bodies and how these have become an arena for political and ideological ba.
Author: Samantha L. Martin-McAuliffe
Publisher: Bloomsbury Publishing
ISBN: 1472520211
Category : Social Science
Languages : en
Pages : 305
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Book Description
Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.
Author: Arindam Chakrabarti
Publisher: Bloomsbury Publishing
ISBN: 1472524306
Category : Philosophy
Languages : en
Pages : 445
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Book Description
The Bloomsbury Research Handbook of Indian Aesthetics and the Philosophy of Art provides an extensive research resource to the burgeoning field of Asian aesthetics. Featuring leading international scholars and teachers whose work defines the field, this unique volume reflects the very best scholarship in creative, analytic, and comparative philosophy. Beginning with a philosophical reconstruction of the classical rasa aesthetics, chapters range from the nature of art-emotions, tones of thinking, and aesthetic education to issues in film-theory and problems of the past versus present. As well as discussing indigenous versus foreign in aesthetic practices, this volume covers North and South Indian performance practices and theories, alongside recent and new themes including the Gandhian aesthetics of surrender and self-control and the aesthetics of touch in the light of the politics of untouchability. With such unparalleled and authoritative coverage, The Bloomsbury Research Handbook of Indian Aesthetics and the Philosophy of Art represents a dynamic map of comparative cross-cultural aesthetics. Bringing together original philosophical research from renowned thinkers, it makes a major contribution to both Eastern and Western contemporary aesthetics.
Author: Kyri W. Claflin
Publisher: Berg
ISBN: 0857852175
Category : Social Science
Languages : en
Pages : 410
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Book Description
The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Author: Albena Shkodrova
Publisher: Bloomsbury Publishing
ISBN: 1350132322
Category : History
Languages : en
Pages : 282
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Book Description
How did people exist and resist in their daily lives under Soviet control in the Cold War period? Shkodrova's monograph shows how in communist Bulgaria many women passionately exchanged recipes with friends and strangers, to build substantial and impressive private collections of recipes. This activity was borderline contraband in going against the general disapproval of home cooking that formed part of the ideology of communism, in which home cooking was considered household slavery and an agent of patriarchalism. Private recipe collections were by far the preferred written source of culinary information, more popular than the state-approved commercial cookbooks. Shkodrova shows how these recipe collections held many different meanings for the women who collected them, from helping to navigate the communist economy, to enabling new friendships to be developed while engaging safely in power relations, and cultivating a sense of individual identity in a society where collective existence was prioritised and exalted. Drawing on primary sources including scrapbook cookbooks and working from the establishment of cookery classes before communism and their obliteration thereafter, Shkodrova presents a structured outline of the meanings of recipes exchange and home cooking for Bulgarian women under communism.
Author: Shyam Ranganathan
Publisher: Bloomsbury Publishing
ISBN: 1472587766
Category : Philosophy
Languages : en
Pages : 444
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Book Description
Featuring leading scholars from philosophy and religious studies, The Bloomsbury Research Handbook of Indian Ethics dispels the myth that Indian thinkers and philosophers were uninterested in ethics. This comprehensive research handbook traces Indian moral philosophy through classical, scholastic Indian philosophy, pan-Indian literature including the Epics, Ayurvedic medical ethics, as well as recent, traditionalist and Neo-Hindu contributions. Contrary to the usual myths about India (that Indians were too busy being religious to care about ethics), moral theory constitutes the paradigmatic differentia of formal Indian philosophy, and is reflected richly in popular literature. Many of the papers make this clear by an analytic explication that draws critical comparisons and contrasts between classical Indian moral philosophy and contemporary contributions to ethics. By critically addressing ethics as a sub-discipline of philosophy and acknowledging the mistaken marginalization of Indian moral philosophy, this handbook reveals how Indian contributions can illuminate contemporary philosophical research on ethics. Unlike previous approaches to Indian ethics, this volume is organized in accordance with major topics in moral philosophy. The volume contains an extended introduction, exploring topics in moral semantics, the philosophy of thought, (metaethical and normative) ethical theory, and the politics of scholarship, which serve to show how the diversity of Indian moral philosophy is a contribution to the discipline of ethics. With an overview of Indian moral theory, and a glossary, this is a valuable guide to understanding the past, present and future research directions of a central component of Indian philosophy.
