A historical dictionary of Indian food
Author(s)
Bibliographic Information
A historical dictionary of Indian food
Oxford University Press, 1998
- Other Title
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Indian food
Available at / 18 libraries
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Graduate School of Asian and African Area Studies, Kyoto Universityグローバル専攻
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Note
Includes bibliographical references (p. [277]-306) and indexes
Description and Table of Contents
Description
An unusual diversity of food materials - cereals, legumes, oilseeds, spices and condiments, vegetables and greens - have been produced in India for centuries. It was in India that the Aryan cultural ethos flowered, bringing to every area of human activity, including food and dietetics, a spiritual and moral dimension. On India converged waves of culturally diverse immigrants - Persian, Muslim and European. All these elements melded, on the receptive Indian soil, to create one of the great cuisines of the world, further enlivened with distinctive regional nuances. This dictionary lists alphabetically the food materials, the food ethos, cuisines and recipes of India, as well as Indian foods in relation to health perceptions. It draws upon literature, archaeology, historical writing, botany and genetics to situate Indian foods in time and place. References are listed together at the end after which follow an author index and a comprehensive general index. Facilitating easy reference, this volume will serve as the authoritative dictionary of Indian cuisine.
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