Bangla Gastronomy
Author: Ananyo Banerjee
Publisher:
Published: 2018
Total Pages: 0
ISBN-13: 9788179919330
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Bong Mom's Cookbook
Author: Sandeepa Datta Mukherjee
Publisher: Harper Collins
Published: 2013-04-10
Total Pages: 127
ISBN-13: 9350296284
DOWNLOAD EBOOKThe elaborate Sunday morning breakfasts, the seasonal delicacies, the preserves that made available non-seasonal flavours - this is the stuff of childhood memories. Tragically, given the sheer pace of life today, it has become harder and harder to follow in our mothers' footsteps, to recreate moments of bonding in the kitchen, to maintain family traditions, especially when it comes to food. Sandeepa Mukherjee Datta - blogger, foodie and mother of two - strives to make this possible in her own life, and yours. This delicious book travels from Sandeepa's grandmother's kitchen in north Calcutta to her home in a New York suburb through heart-warming anecdotes and quick-easy recipes. Find out how to cook the classic kosha mangsho, throw in a few mushrooms to improvise on the traditional posto, make your own paanch-phoron. The new woman's spin on old traditions, Bong Mom's Cookbook is a must-have kitchen supplement for Bongs and non-Bongs alike. 'Authentic and enjoyable, clear and personal, studded with anecdotes that warm the heart and stir up your own memories of your favourite family recipes, Bong Mo's Cookbook is a delight to read. The only problem ; you'll have to interrupt your reading many times to try out these mouth-watering recipes!' - Chitra Banerjee Divakaruni, author of Sister of My Heart, One Amazing Thing and Oleander Girl
Bengali Cooking
Author: Chiritra Banerji
Publisher: Rupa Publications India Pvt Limited
Published: 2019
Total Pages: 218
ISBN-13: 9789386021595
DOWNLOAD EBOOKBengal is home to both Hindus and Muslims, and her people farm the fertile Gangetic delta for rice and vegetables as well as fishing the region's myriad rivers. As recipes for fish in yoghurt sauce, chicken with poppy seeds, aubergine with tamarind, duck with coconut milk and the many other delights in Bengali Cooking testify, Bengal has given the world some of its most delicious dishes. This highly original book takes the reader into kitchens in both West Bengal and Bangladesh by way of the seasons and religious and other festivals that shape the region's cooking. Bengali Cooking is much more than a cookbook: it is also a vivid and deeply-felt introduction to Bengal's diverse cultures and landscapes.
Culinary Culture in Colonial India
Author: Utsa Ray
Publisher: Cambridge University Press
Published: 2015-01-05
Total Pages: 285
ISBN-13: 110704281X
DOWNLOAD EBOOK"Discusses the cuisine to understand the construction of colonial middle-class in Bengal"--
Gastronomic Sustainability Solutions for Community and Tourism Resilience
Author: Bhartiya, Shivam
Publisher: IGI Global
Published: 2024-04-15
Total Pages: 333
ISBN-13:
DOWNLOAD EBOOKIn the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges — the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable approach becomes vital. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a groundbreaking exploration illuminating the intricate interplay between food, culture, and socio-economic aspects. This comprehensive work identifies the challenges and presents innovative solutions that transcend traditional paradigms, ensuring the long-term well-being of both host communities and the ever-evolving world of travel. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a transformative narrative revealing sustainable gastronomy practices' power. As communities seek avenues for economic growth and cultural preservation, this book charts a course toward genuine, mutually beneficial travel experiences. Through compelling case studies and theoretical insights, readers are guided through a journey showcasing how gastronomy tourism's convergence can revitalize local economies, celebrate cultural heritage, and foster cross-cultural understanding. The book proposes a paradigm shift in how we approach travel and provides tangible strategies for community leaders, businesses, and individuals to embrace a more sustainable and responsible future.
Bangladesh
Author: Mikey Leung
Publisher: Bradt Travel Guides
Published: 2012
Total Pages: 418
ISBN-13: 1841624098
DOWNLOAD EBOOKThis updated guidebook, with a focus on responsible tourism, offers greater coverage than any other to the Chittagong Hill Tracts where 13 different ethnic groups live, and to the world's largest mangrove forest at the Sundarbans. Personal insights and anecdotes guide trailblazing travellers to those aspects of the country that are almost unknown to visitors - dolphin and whale watching, winter bird-watching in the northern wetlands and golden Bengal's silk and archaeological highlights.
Bangla Ranna
Author: Minakshie Dasgupta
Publisher: UBS Publishers' Distributors
Published: 1998
Total Pages: 240
ISBN-13: 9788174762054
DOWNLOAD EBOOKBangla Ranna Is The First Book In English On Bengali Cooking With Step-By-Step Instructions. It Contains Over 200 Tried And Tested Recipes Ranging From Starters-Shukto To Vegetable Dishes Including Chochories And Dalnas, To Fish, Shell Fish, Poultry And Meats-And Ending With Desserts And Sweets. There Are Special Sections On Jhol Khabar (Snacks) And On Anglo-Indian Specialties. Also Contains Special Recipes For Microwave Cooking.
Tourism in Bangladesh: Investment and Development Perspectives
Author: Azizul Hassan
Publisher: Springer Nature
Published: 2022-01-05
Total Pages: 438
ISBN-13: 9811618585
DOWNLOAD EBOOKThis edited volume uniquely explores the extensive themes and frameworks of tourism development and investment in Bangladesh. The book focuses on outlining the present investment and development scenario of Bangladesh in order to suggest some solutions to current issues. Considering that Bangladesh has a population of over 170 million, the country possesses an abundance of possibilities for tourism. In recent years, Bangladesh has experienced steady growth in its economy and socio-cultural developments. Currently, there is very limited knowledge of or research into tourism in Bangladesh, even though it is a multifaceted and fast-growing industry. This book makes an important contribution to representing and exploring diverse aspects of tourism in Bangladesh for local and international benefit. This book provides insights into the stronghold of a social class having the ability to spend for tourism and leisure activities, which has prompted the country to pay further attention to the development of its tourism industry. This book emphasizes that the importance of tourism is undeniably on a continuous rise in Bangladesh, which in turn deserves the appropriate attention from academic research.
The Non-serious Guide To Bengali Food
Author: Arpan Roy
Publisher: Harper Collins
Published: 2021-11-30
Total Pages: 192
ISBN-13: 9354891837
DOWNLOAD EBOOKHumorous, quirky and clever, The Non-Serious Guide to Bengali Food by the author and creator of the immensely popular page and property, The Bong Sense, is your answer to everything you've ever wondered about Bengali cuisine. Inside this guide, you'll learn, among other things, "the ancient art of cooking a fish", find the answers to questions like "what is a full-blown bengali feast like?" and find out all you need to know about the "mighty roshogolla". From the obsession with fish to firm opinions on biryani, the book also delves into the historical and geographical background of popular Bengali cuisine.
Transactions in Taste
Author: Manpreet Janeja
Publisher: Taylor & Francis
Published: 2020-11-29
Total Pages: 174
ISBN-13: 100008387X
DOWNLOAD EBOOKIn a radical departure from previous ethnographies of food, this book asks how and why food is pivotal to social relations and forms of identity that emerge as normal and not-normal. It does so by describing the production, consumption, distribution, and disposal of ‘normal Bengali food’ in middle-class households that employ cooks from poor classes, and in Bengali restaurants, in contemporary Calcutta (India) and Dhaka (Bangladesh). In a rare comparative foray into Bengali Hindu and Muslim food-ways on both sides of the border, the book includes addas (‘idle-talk’) and interviews with both men and women. It initiates a dialogue that links issues of agency, place, hospitality, and ownership with a new field that places food as an ‘artefact’ at the centre of its inquiry. It invites the reader throughout to approach food afresh, as the key that unlocks the complexities of what is mundane yet profound — the everyday. The book thus analyses the constant and fraught negotiations that feed into definitions of normality, class and identity in the deeply intimate yet intensely public domain of food. Food transactions here provide a window into shifting configurations of trust, power, and conflict integral to social relationships, shaped by events such as the 1943–44 Bengal famine, the 1947 partition of India, and the 1971 Bangladesh War.
