A Historical Dictionary of Indian Food (Oxford India Collection) by Professor KT Achaya
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Oxford University Press, India - January 2003
364 pages - 121mm x 138mm x 22mm
Paperback
ISBN: 10-019565868 X and 13 978-0195658682
£30.00 plus £4.00 UK postage and packaging
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This is a dictionary in A-Z format listing 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, genetics, a huge amount of information on the food, the food culture, recipes and cuisines of India.
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 immigrants from many different cultures came together - Persians, Muslims and Europeans - creating a food culture which, enlivened by distinctive regional nuances, is among the greatest in the world. The country's oldest accounts in Sanskrit, Pali, Tamil and Kannada, have been drawn upon extensively, as have the writings of visitos 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.
