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This book contains a wealth of information on the food materials, food ethos, cuisine, and recipes of India. It traces the gastronomic history of India, drawing on archaeology, historical writing, botany, genetics, and the country’s oldest literatures in Sanskrit, Pali, Tamil, and Kannada. Arranged in alphabetical order, the dictionary – situates Indian foods in time and place; offers fascinating information on the migration of food plants from the New ...
This Companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term 'Indian food'. Drawing upon material from a range of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - the book chronologically details the history of Indian food, beginning with prehistoric times and ending with British rule. Achaya discusses the various regional cuisines, ...
We eat several times a day. It is therefore important that we know what our foods contain, and what happens to this food. We should also know why we need the constituents of foods. This book helps us to choose better the foods we eat. We eat food every day, but what the food contains and what happens to it is known only to a few. Some very fascinating aspects like what a balanced diet means, how food is digested in the digestive system, some common food fads and ...