Anthropology of Sweetmeats
This work, first of its kind, is based on an empirical field work carried out in different parts of India. The book is useful for the students and researchers in the field of Anthropology, Sociology, Home Science and History
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Concepts of Sweetmeats and the Indian Sweets
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According associated Bangladesh basic ingredients becomes Bihar boiled Buxar cakes Calcutta called caste Chhena clarified butter coconut colour connected cooked culture curds diffusion district essential example factors famous festival flour fried fruits Gaya ghee given giving glucose gram guda Halwai Hindu honey important India industry interesting jaggery juice Khaza Kheer khoa kinds known Laddu Maner marriage meal meats mentioned milk mixed molasses month Morabba occasions offered origin particular Patna period persons places popular prepared present profession quantity Ranchi rank Rassogolla recipes references Regarding region respectively rice round Sandesh season served shape Shilao shops similar social sugar cane sweet sweet dishes sweetening sweetmeat syrup Table taken taste things Tilkut town traits usually varieties various West Bengal worship Zone