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Author: K. T. Achaya
Publisher: Oxford University Press, USA
Published: 2002
Total Pages: 347
ISBN-13: 9780195658682
DOWNLOAD EBOOKAn alphabetical listing of Indian food materials, cuisines and recipes of India, and the health aspects of the foods, which makes reference to the literature, archaeology, historical writing, botany and genetics of India.
Author: K. T. Achaya
Publisher: Oxford University Press, USA
Published: 1998
Total Pages: 372
ISBN-13:
DOWNLOAD EBOOKThis Dictionary Contains A Health Of Information On The Food Materials, Food Ethos, Cuisine And Recipes Of India.
Author: Colleen Taylor Sen
Publisher: Reaktion Books
Published: 2014-11-15
Total Pages: 351
ISBN-13: 1780233914
DOWNLOAD EBOOKFrom dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Author: K.T. Achaya
Publisher: Universities Press
Published: 2003-11
Total Pages: 152
ISBN-13: 9788173712937
DOWNLOAD EBOOKThis Book Outlines The Variety Of Cuisines, Food Materials And Dishes That Collectively Form Indian Food . It Draws Upon A Range Of Sources Literature, Archeology, Epigraphic Records, Anthropology, Philology, Botanical And Genetical Studies To Trace The History Of Indian Food: Classification, Customs, Rituals And Beliefs, Including The Etymology Of Food Terms. It Shows How Our Wonderful Indian Cuisine, With All Its Regional Variants, Is The Outcome Of Food Plants Brought Into India From Numerous Directions Over Thousands Of Years. And Of A Social Ethic In Which Cleanliness Was Indeed Next To Godliness.
Author: Jeffery D. Long
Publisher: Scarecrow Press
Published: 2011-09-09
Total Pages: 391
ISBN-13: 0810879603
DOWNLOAD EBOOKThe Historical Dictionary of Hinduism relates the history of Hinduism through a chronology, an introductory essay, photos, an extensive bibliography, and over 1,000 cross referenced dictionary entries on Hindu terminology, names of major historical figures and movements, gods and goddesses, prominent temples, terms for items used in Hindu practice, major texts, philosophical concepts, and more. This book is an excellent access point for students, researchers, and anyone wanting to know more about Hinduism.
Author: (Late) K.T. Achaya
Publisher: OUP India
Published: 2009-03-05
Total Pages: 0
ISBN-13: 9780195698442
DOWNLOAD EBOOKThe Illustrated Foods of India contains a wealth of information on the food materials, food ethos, cuisine, and recipes of India. Drawing up material from a range of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - the book details the history of Indian food from the prehistoric times through British rule till date. Arranged in alphabetical order, the book is profusely illustrated with line drawings and photographs.
Author: Youru Wang
Publisher: Rowman & Littlefield
Published: 2017-06-27
Total Pages: 387
ISBN-13: 1538105527
DOWNLOAD EBOOKThe popular name for Chan Buddhism, in the West, is Zen Buddhism, as it was Japanese scholars who first introduced Chan Buddhism to the West with this translation. Indeed, chan is a shortened form of the Chinese word channa, rendered from the Sanskrit word dhyāna, which denotes practices of the concentration of the mind through meditation or contemplation. Although rooted in the Indian tradition of yoga, which aims at the unification of the individual with the divine, meditative concentration became integrated into the Buddhist path to enlightenment as one of the three learnings (sanxue) of Buddhism. Early Buddhist (or the so-called Hinayana Buddhist) scriptures include the teachings on four stages of meditation, four divine abodes, four formless meditations, the tranquility (samatha) and insight (vipassanā) meditations, and so on. Early Buddhist communities commonly practiced these meditations, along with the moral disciplines and the study of the scriptures and doctrines. Mahayana Buddhism, in India and East Asia, continued the practice of meditation as one of the six perfections (or virtues) of the bodhisattva path. In this general context, some eminent monks might have composed scriptures/treatises for the training of meditation or have become more famed with meditation. However, the school of Chan is more than just a group of meditation practitioners. As one of the Chinese Buddhist schools, it involves its own ideology, its own community, and its own genealogical history, serving to establish its own identity. The Historical Dictionary of Chan Buddhism contains a chronology, an introduction, and an extensive bibliography. The dictionary section has over 400 cross-referenced entries on important personalities, schools, texts, vocabularies, doctrines, rituals, temples, events, and other practices. This book is an excellent resource for students, researchers, and anyone wanting to know more about Chan Buddhism.
Author: Lizzie Collingham
Publisher: Oxford University Press
Published: 2006-02-06
Total Pages: 353
ISBN-13: 019803850X
DOWNLOAD EBOOKCurry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Author: Sujata Massey
Publisher: Simon and Schuster
Published: 2013-08-20
Total Pages: 529
ISBN-13: 1476703256
DOWNLOAD EBOOKFrom an award-winning novelist, a stunning portrait of late Raj India—a sweeping saga and a love story set against a background of huge political and cultural upheaval. YOU ASK FOR MY NAME, THE REAL ONE, AND I CANNOT TELL. IT IS NOT FOR LACK OF EFFORT. In 1930, a great ocean wave blots out a Bengali village, leaving only one survivor, a young girl. As a maidservant in a British boarding school, Pom is renamed Sarah and discovers her gift for languages. Her private dreams almost die when she arrives in Kharagpur and is recruited into a secretive, decadent world. Eventually, she lands in Calcutta, renames herself Kamala, and creates a new life rich in books and friends. But although success and even love seem within reach, she remains trapped by what she is . . . and is not. As India struggles to throw off imperial rule, Kamala uses her hard-won skills—for secrecy, languages, and reading the unspoken gestures of those around her—to fight for her country’s freedom and her own happiness.
Author: Chitrita Banerji
Publisher: Bloomsbury Publishing USA
Published: 2008-12-10
Total Pages: 292
ISBN-13: 1596917121
DOWNLOAD EBOOKThough it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.
