A Historical Dictionary of Indian Food

Front Cover
Oxford University Press, 1998 - Cooking - 347 pages
With its enormous variety of cuisines, food materials, and dishes, Indian food has become popular all over the world. The dominant flavor of this gastronomic Companion is historical, and drawing on a variety of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - it offers a gamut of 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. his companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term "Indian food."

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Contents

Text
1
References
277
Indexes
307
and Historical Persons
313
Copyright

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About the author (1998)

About the Author:
K.T. Achaya is a renowned nutritionist who has written several other books on the history and culture of food in India.

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