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. This companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term Indian food.
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Book Description
Editorial Reviews
Review
Anyone who cares about food history, especially Indian food history, will be hard oressed to put it down. Achaya's knowledge is encyclopedic and ranges across several languages, making this a very rich work. -- R.W. Lucky, The Asian Foodbookery, Summer 1999
About the Author
K. T. Achaya is a leading authority on Indian food. He has pursued scientific research in the areas of oilseeds, vegetable oils, processed foods, and nutrition. He is the author of several books on nutrition.
--This text refers to an out of print or unavailable edition of this title.
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This review is from: A Historical Dictionary of Indian Food (Oxford India Collection) (Paperback)
Fascinating and hard to find information. It is clearly a labour of love for the author. The kind of book you will pick up and refer to again and again.
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First Sentence:
achar Word for pickle in Urdu and Hindi, commonly thought to have a Persian or Arabic origin, but stated by Rumphius in AD 1750 to derive from terms like axi or achi used for the chilli (see also pickles, chilli). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
urad flour, palm jaggery, coconut gratings, urad dhal, pungent mustard oil, mahua flowers, sugarcane products, ash gourd, liquid curry, ayurvedic terms, banana leaf packet, coconut shreds, rice batter, round pepper, rice grits, sweetened coconut milk, hot ghee, puffed grains, crushing devices, souring agent, sweet items, sour curd, betel quid, parched rice, palmyra palm Key Phrases - Capitalized Phrases (CAPs): (learn more)
Xuan Zang, Indus Valley, Ibn Battuta, South America, New World, Edward Terry, King Someshwara, Garcia da Orta, Tamil Sangam, Tamil Nadu, Francois Bernier, Sir Thomas Roe, Sri Lanka, Domingo Paes, Middle East, Chandragupta Maurya, Amir Khusrau, Lord Shiva, Varanaka Samuchaya, West Indies, Charaka Samhitd, Father Monserrate, Niccolao Manucci, Uttar Pradesh, Gurulinga Desika New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
achar Word for pickle in Urdu and Hindi, commonly thought to have a Persian or Arabic origin, but stated by Rumphius in AD 1750 to derive from terms like axi or achi used for the chilli (see also pickles, chilli). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
urad flour, palm jaggery, coconut gratings, urad dhal, pungent mustard oil, mahua flowers, sugarcane products, ash gourd, liquid curry, ayurvedic terms, banana leaf packet, coconut shreds, rice batter, round pepper, rice grits, sweetened coconut milk, hot ghee, puffed grains, crushing devices, souring agent, sweet items, sour curd, betel quid, parched rice, palmyra palm Key Phrases - Capitalized Phrases (CAPs): (learn more)
Xuan Zang, Indus Valley, Ibn Battuta, South America, New World, Edward Terry, King Someshwara, Garcia da Orta, Tamil Sangam, Tamil Nadu, Francois Bernier, Sir Thomas Roe, Sri Lanka, Domingo Paes, Middle East, Chandragupta Maurya, Amir Khusrau, Lord Shiva, Varanaka Samuchaya, West Indies, Charaka Samhitd, Father Monserrate, Niccolao Manucci, Uttar Pradesh, Gurulinga Desika New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 73
books:
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6
books
cite this book:
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- Pulse Crops (Grain Legumes) by B. Baldev in Back Matter (1), and Back Matter (2)
- Ancient India by R.C. Majumdar in Back Matter (1), and Back Matter (2)
- Encyclopaedia of Indian Medicine Volume 2: Basic Concepts by Ramachandra S. K. Rao in Back Matter (1), and Back Matter (2)
- History of Kerala by K. P. Padmanabha in Back Matter
- Hindu Mythology: Vedic and Puranic (Deluxe Paper Edition) by W.J. Wilkins in Back Matter
See all 73 books this book cites
- The Myth of the Holy Cow by D. N. Jha on 4 pages
- Von Abalone bis Zuckerwurz: Exotisches für Gourmets, Hobbyköche und Weltenbummler (German Edition) by Erich Lück in Back Matter
- Everyone Eats: Understanding Food and Culture by E.N. Anderson in Back Matter
- Star of India: The Spicy Adventures of Curry by Jo Monroe in Back Matter
- The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights (Routledge Studies in South Asia) by Norah M. Titley on page 111
See all 6 books citing this book
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