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A Historical Dictionary of Indian Food (Oxford India Collection), by K. T. Achaya
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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.
- Sales Rank: #1284835 in Books
- Published on: 2002-02-07
- Original language: English
- Number of items: 1
- Dimensions: 5.40" h x .90" w x 8.10" l, .75 pounds
- Binding: Paperback
- 364 pages
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.
Most helpful customer reviews
5 of 5 people found the following review helpful.
Fascinating
By dsp108
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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