A Historical Dictionary of Indian Food (paperback)

Achaya K T

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A Historical Dictionary of Indian Food Book Description

Outside India Indian food is popular the world over, from Tokyo to Telford and from Canberra to California. For centuries India has produced an unusually diverse cuisine. The food of the 17 states that make up India is as varied as the food of the countries of Europe. 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. It was on Indian soil that immigrants from many different cultures and traditions came together - Persians, Muslims, and Europeans - creating a food culture which, enlivened by distinctive regional nuances, is among the greatest in the world. This
Dictionary

provides, in A-Z format, a huge amount of information on the food, the food culture, recipes, and cuisine of India. It covers areas such as history, literature, botany, genetics, and archaeology and places Indian food in time and context. The country s oldest accounts in Sanskrit, Pali, Tamil, and Kannada, have been drawn upon extensively, as have the writings of visitors to India. Details covered include migration of food plants from the New World to India through European influences and their rapid integration into Indian cuisine. The text is extensively cross-referenced allowing readers to browse entries. In addition to the A-Z text the book contains extra material such as an index of authors, literary works, and historical people, indexes of Indian words and Latin names, and a list of headwords with page numbers.

K. T. Achaya is a leading authority on Indian food

All aspects of Indian food culture are covered, from ingredients and recipes to literary accounts of Indian cuisine

The text is fully cross-referenced to facilitate browsing

Includes extra material, such as an index to authors, literary works, and historical people, indexes of Indian words and Latin names, and a list of headwords with page numbers

This is the indispensable handbook for all interested in cooking, eating, or researching Indian food. This book will appeal to anyone who has more than a casual interest in food and a habit of using reference books - specifically food historians, food sci

Preface

List of Headwords with Corresponding Page Numbers

Main Text

References

Indexes

Author s Index with Reference Numbers

Index of Authors, Literary Works, and Historical Persons

Index of Indian Words

Index of Latin Names