The Story of Our Food

Front Cover
Universities Press, 2003 - Diet - 148 pages
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This Book Outlines The Variety Of Cuisines, Food Materials And Dishes That Collectively Form Indian Food . It Draws Upon A Range Of Sources Literature, Archeology, Epigraphic Records, Anthropology, Philology, Botanical And Genetical Studies To Trace The History Of Indian Food: Classification, Customs, Rituals And Beliefs, Including The Etymology Of Food Terms. It Shows How Our Wonderful Indian Cuisine, With All Its Regional Variants, Is The Outcome Of Food Plants Brought Into India From Numerous Directions Over Thousands Of Years. And Of A Social Ethic In Which Cleanliness Was Indeed Next To Godliness.
 

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Contents

How Weeds became Foodgrains
18
The Aryan Way of Life
30
Theory and Practice
39
Through Other Eyes
52
The Muslim Contribution
65
Many Regions Many Foods
75
Europe Views the Indian Scene
88
The Taste of the New World
102
More Exotic Delights
111
Glossary of Indian and NonEnglish Words
125
General Index
131
Copyright

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References to this book

Beans: A History
Ken Albala
No preview available - 2007

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