Author: A. S. Panchapakesa Ayyar
Publisher:
ISBN:
Category : Hindi wit and humor
Languages : en
Pages : 596

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Author:
Publisher: Atlantic Publishers & Dist
ISBN: 9788171569984
Category : Anglo-Indian fiction
Languages : en
Pages : 492

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Endeavouring To Accomplish An Intract-Able Tight Rope Walking, Indian English Literature Seeks To Incorporate Indian Themes And Experience In A Blend Of Indian And Western Aesthetics. What The Diverse Dimensions Of The Indian Experience And The Evolving Literary Form Are And Whether The Former Reconciles With The Latter Or Not Is Sought To Be Examined In The Present Volume Of This Anthology. A Strikingly Fresh Perspective On The Hitherto Unexplored Areas Of Old Works. A Bold And Incisive Critique Of New Works.

Author: Linda Murray Berzok
Publisher: Bloomsbury Publishing USA
ISBN: 031306072X
Category : Social Science
Languages : en
Pages : 246

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This, the first, in-depth survey of Native American Indian foodways is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. A number of their foodways have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be made edible and what foods could be combined with others, developed unique processing and preparation methods, and learned how to preserve and store foods. An intimate relationship existed between them and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or preserved for lean winters. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops, such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. Other traditions have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The scope is comprehensive, covering the six major regions, from prehistory until today. Chapters on the foodways history, foodstuffs, food preparation, preservation, and storage, food customs, food and religion, and diet and nutrition reveal the American Indians' heritage as no history can do alone. Examples from many individual tribes are used, and quotations from American Indians and white observers provide perspective. Recipes are provided as well, making this a truly indispensable source for student research and general readers.

Author: Saloni M F Blah, Vibha Mitra, Ishrat Ali Lalljee, Minali Sehdev, Kuntala Bhattacharya, Akshita Bhatt, Sudip Bose, Suneet Paul, Tulika Majumder, Animesh Goswami, Sujit Banerjee, Lakshmi Ramesh, Shaik Maqsood, Nishant Andrews, Nivedita Dang, Shanthala Veigas, Madhura Biswas, Debanjali Nag
Publisher: Ukiyoto Publishing
ISBN: 9355970544
Category : Fiction
Languages : en
Pages : 289

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Book Description
“India will reveal to you the places in your heart that must be purified” ― Erin Reese

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:
Publisher:
ISBN:
Category : Christian life
Languages : en
Pages : 496

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Author: Colleen Taylor Sen
Publisher: Reaktion Books
ISBN: 1780233914
Category : Cooking
Languages : en
Pages : 351

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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: Chitrita Banerji
Publisher: Bloomsbury Publishing USA
ISBN: 1596917121
Category : Cooking
Languages : en
Pages : 292

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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: Sushil Kumar Jain
Publisher:
ISBN:
Category : Folklore
Languages : en
Pages : 86

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Author: K. R. Srinivasa Iyengar
Publisher:
ISBN:
Category : Indic literature (English)
Languages : en
Pages : 872

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