Indian food : a historical companion
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書誌事項
Indian food : a historical companion
Oxford University Press, 1994
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注記
Bibliography: p. [239]-259
Includes indexes
内容説明・目次
内容説明
With its enormous variety of cuisines, food materials and dishes, Indian food has become popular all over the world. This gastronomic companion draws on a variety of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - to provide interesting facts pertaining to the origins and evolution of Indian food. There are separate chapters on prehistoric cooking methods, regional cuisines, the theories and classification of foods, as codified by ancient Indian doctors, customs and rituals, the etymology of food-words, and the shift towards vegetarianism with the advent of Buddhism and Jainism.
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