Indian-Made

Indian-Made

Author: Erika Bsumek

Publisher: University Press of Kansas

Published: 2008-10-03

Total Pages: 304

ISBN-13: 0700618902

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In works of silver and wool, the Navajos have established a unique brand of American craft. And when their artisans were integrated into the American economy during the late nineteenth century, they became part of a complex cultural and economic framework in which their handmade crafts conveyed meanings beyond simple adornment. As Anglo tourists discovered these crafts, the Navajo weavings and jewelry gained appeal from the romanticized notion that their producers were part of a primitive group whose traditions were destined to vanish. Erika Bsumek now explores the complex links between Indian identity and the emergence of tourism in the Southwest to reveal how production, distribution, and consumption became interdependent concepts shaped by the forces of consumerism, race relations, and federal policy. Bsumek unravels the layers of meaning that surround the branding of "Indian made." When Navajo artisans produced their goods, collaborating traders, tourist industry personnel, and even ethnologists created a vision of Navajo culture that had little to do with Navajos themselves. And as Anglos consumed Navajo crafts, they also consumed the romantic notion of Navajos as "primitives" perpetuated by the marketplace. These processes of production and consumption reinforced each other, creating a symbiotic relationship and influencing both mutual Anglo-Navajo perceptions and the ways in which Navajos participated in the modern marketplace. Examining varied sites of production-artisans' workshops, museums, trading posts, Bsumek shows how the market economy perpetuated "Navaho" stereotypes and cultural assumptions. She takes readers into the hogans where men worked silver and women wove rugs and into the outlets where middlemen dictated what buyers wanted and where Navajos influenced inventory. Exploring this process over seven decades, she describes how artisans' increasing use of modern tools created controversy about authenticity and how the meaning of the "Indian made" label was even challenged in court. Ultimately, Bsumek shows that the sale of Indian-made goods cannot be explained solely through supply and demand. It must also reckon with the multiple images and narratives that grew up around the goods themselves, integrating consumer culture, tourism, and history to open new perspectives on our understanding of American Indian material culture.


Making India a scientific and an intellectual powerhouse: Why we should also help everyone else

Making India a scientific and an intellectual powerhouse: Why we should also help everyone else

Author: Sujay Rao Mandavilli

Publisher: Sujay Rao Mandavilli

Published: 2024-04-28

Total Pages: 94

ISBN-13:

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Humans have let their creative juices flow since early times; the invention of fire, proto-writing, pottery, arts and crafts, agriculture and metal-making would bear ample testimony to this. Among early contributions to science and technology, the contributions made by early Mesopotamians are highly impressive. They made stellar contributions to metal-working, glass and lamp making, architecture, the production of textiles and weaving, flood control, water storage and irrigation. They also invented the earliest form of true writing, namely Cuneiform in the middle of the fourth millennium before Christ. Writing was usually mastered by scribes who were small in number in relation to the total population, and was composed on clay tablets. The Epic of Gilgamesh is among the world’s earliest literature, and is attributed to ancient Mesopotamia. Libraries are also believed to have existed in Ancient Mesopotamia. Mesopotamians made stellar contributions to mathematics, map making, medicine and astronomy too, though true intellectualism in the modern sense of the term probably did not exist then. Egyptians made important contributions to new technologies and concepts such as mummification, medicine, irrigation, agriculture, glass-making, engineering, astronomy and grand architecture. They also invented paper, their own form of hieroglyphic writing, and built libraries, too. Indian science too took off in a big way in early ancient times, and Indian innovation can be traced back to Mehrgarh, a preIndus valley civilization site, now in Pakistan. Harappans developed metallurgy, irrigation, agriculture, architecture, their own form of writing besides other inventions and innovations such as weights and measures. Alphabetic scripts and iron-making took off in Post-Harappan cultures in the Gangetic plains, where there was some continuity with Harappan cultures, and Ancient Indians made contributions to mathematics, astronomy and medicine too. In the fifth century BC, the grammarian Panini made important contributions to the study of Sanskrit grammar. An account of Ancient India is provided by Megasthenes in his book Indica which is now considered to be lost. Indians also contributed greatly to philosophy and intellectual thought as evidenced by the Upanishads and Buddhism as well. In sum, Indian philosophical traditions include both orthodox (or Astika) systems which include the Nyaya, Samkhya, Vaisheshika, Purva-Mimamsa (or Mimamsa), Yoga and Vedanta schools of philosophy, and unorthodox (or Nastika) systems, examples being Buddhist and Jaina traditions. Ancient Indian scholars and intellectuals included Bhaskara, Varahamihira, Sushruta, Bramhagupta, Aryabhatta and Bihana....


Indian Made Easy

Indian Made Easy

Author: Amandip Uppal

Publisher: Allen & Unwin

Published: 2016-06-22

Total Pages: 660

ISBN-13: 1952534658

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This collection of over 140 recipes presents a fresh approach to cooking Indian food, taking you on an amazing spice journey that fits a fast-paced lifestyle. You'll find quick, uncomplicated recipes for Butter Chicken and Prawn Curry, tempting vegetarian dishes, as well as Lamb Kofta with Saffron Creme Fraiche and slowly simmered Beef and Potato Curry. Complete your meal with homemade chutneys, pickles and infused rice, then finish off with a decadent dessert or spiced chai. Special features guide you through making paneer, yoghurt and flatbreads, plus there's a fabulous menu planner and information on pantry staples, must-have spices and alternative ingredients. Indian Made Easy has what you need to create everything from a simple, sumptuous dish to an opulent feast - all filled with the wonderful flavours of India.


The Making of India

The Making of India

Author: Ranbir Vohra

Publisher: M.E. Sharpe

Published: 2012-12-19

Total Pages: 478

ISBN-13: 0765629852

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Designed for undergraduate and graduate courses in Indian civilization and history, this text provides a sweeping look at the long and varied history of India and how this complex legacy has shaped, and is shaping, the nation's modern polity. It offers unique political-historical coverage of India from pre-history into the 21st century. Part I offers an overview of Pre-modern India from pre-history to 1857. Part II covers India under the British from 1859 to 1947. Part III, the major portion of the text, looks at Independent India after 1947. An Epilogue brings the book full circle, with a portrait of modern India contrasted to modern China, mirroring the comparison of traditional India with traditional China in the opening chapters.


The Curry Guy

The Curry Guy

Author: Dan Toombs

Publisher: Hardie Grant Publishing

Published: 2017-05-04

Total Pages: 324

ISBN-13: 1787130924

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Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right. The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.


Vegan Richa's Indian Kitchen

Vegan Richa's Indian Kitchen

Author: Richa Hingle

Publisher: Andrews McMeel Publishing

Published: 2015-05-19

Total Pages: 485

ISBN-13: 1941252109

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The ultimate plant-based Indian cookbook by the creator of VeganRicha.com, featuring breakfasts, snacks, one-pot meals, mains, flatbreads, and desserts. From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites. Within these pages you will find recipes to please all the senses, including: • Mango Curry Tofu • Whole Roasted Cauliflower in Makhani Gravy • Baked Lentil Kachori Pastries • Quick Tamarind-Date Chutney • Avocado Naan • Fudgy Cardamom Squares The recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes. The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests. “One of the Best Vegan Cookbooks of 2015”—Vegetarian Times “Whether you have a love affair with Indian food or are new to the flavors of one of the world’s greatest cuisines, you will be dazzled by Richa’s recipes and accessible style. . . . I can’t wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) I’ve ever seen.” —Colleen Holland, co-founder of VegNews Magazine


Milk & Cardamom

Milk & Cardamom

Author: Hetal Vasavada

Publisher: Page Street Publishing

Published: 2019-07-16

Total Pages: 405

ISBN-13: 1624147755

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Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.


Bitter

Bitter

Author: Jennifer McLagan

Publisher: Ten Speed Press

Published: 2014-09-16

Total Pages: 541

ISBN-13: 1607745178

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The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.


The Curry Guy Bible

The Curry Guy Bible

Author: Dan Toombs

Publisher: Hardie Grant Publishing

Published: 2020-10-01

Total Pages: 693

ISBN-13: 1787134644

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The Curry Guy Bible brings together 200 of Dan Toombs' classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Fans of The Curry Guy love his recipes – because they *really* work, tasting just like your curryhouse favourites. For the first time Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won't find anywhere else. Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.


Indian Instant Pot(R) Cookbook

Indian Instant Pot(R) Cookbook

Author: Urvashi Pitre

Publisher: Sourcebooks, Inc.

Published: 2017-09-19

Total Pages: 286

ISBN-13: 1939754550

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Traditional Indian cuisine comes to your very modern Instant Pot®. Discover how simple and delicious traditional Indian cuisine can be. The Indian Instant Pot Cookbook offers fast and easy takes on classic Indian dishes—all designed to be cooked in your electric pressure cooker. Whether you're new to Indian food or looking to experiment at home, The Indian Instant Pot Cookbook keeps things simple with limited-ingredient, quick-fix recipes for everything from Basmati Pulao to Chicken Tikka Masala. Learn how to properly use your Instant Pot, stock up essential spices, substitute ingredients, and more. The Indian Instant Pot Cookbook includes: 50 authentic recipes—Bring a wide array of Indian flavors to your table with Marathi Kadhi (tangy yogurt soup), Murgh Makhani (butter chicken), Masala Chai (spiced tea), and more. Indian cuisine made easy—This Instant Pot cookbook shows you how to speed up your cooking with simple recipes that don't sacrifice flavor, plus lists of must-have ingredients and equipment. Expert guidance—Get tips and tricks designed to help you clean, maintain, and get the most out of your electric pressure cooker with this Instant Pot cookbook. Who needs restaurants? Let the Indian Instant Pot Cookbook show you how to start making delicious curries and more at home.