A Historical Dictionary Of Indian Food

Download or read book A Historical Dictionary of Indian Food written by K. T. Achaya and published by Oxford University Press, USA. This book was released on 2002 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: An 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.

Download or read book Historical Dictionary of Medieval India written by Iqtidar Alam Khan and published by Scarecrow Press. This book was released on 2008-04-25 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: The medieval period of Indian history is difficult to define clearly. It may be perceived as the long phase of India's transition from the ancient to the immediately pre-colonial times. The latter period would naturally be imagined commencing from Vasco da Gama's voyage round the Cape of Good Hope in 1498, or, alternatively, the establishment of the Mughal empire (1526). More definitely though, the renewed Islamic advance into north India, roughly from 1000 A.D. onwards leading to the rise of the Delhi Sultanate (1206), can be held to mark, in political and cultural terms, the beginning of the medieval period. For the purpose of the Historical Dictionary of Medieval India, the period from 1000 A.D. to 1526 A.D. will be considered India's medieval times. The turbulent history of this period is told through the book's chronology, an introductory essay, a bibliography, and hundreds of cross-referenced dictionary entries on key people, historical geography, arts, institutions, events, and other important terms.

Download or read book Feasts and Fasts written by Colleen Taylor Sen and published by Reaktion Books. This book was released on 2014-11-15 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: From 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.

Download or read book Historical Dictionary of Hinduism written by Jeffery D. Long and published by Scarecrow Press. This book was released on 2011-09-09 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 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.

Download or read book The Story of Our Food written by K.T. Achaya and published by Universities Press. This book was released on 2003-11 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 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.

Download or read book Historical Dictionary of the Beat Movement written by Paul Varner and published by Scarecrow Press. This book was released on 2012 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Beat Movement was one of the most radical and innovative literary and arts movements of the 20th century, and the history of the Beat Movement is still being written in the early years of the 21st century. Unlike other kinds of literary and artistic movements, the Beat Movement is self-perpetuating. After the 1950s generation, headlined by Jack Kerouac, Allen Ginsberg, and William S. Burroughs, a new generation arose in the 1960s led by writers such as Diane Wakoski, Anne Waldman, and poets from the East Side Scene. In the 1970s and 1980s writers from the Poetry Project at St. Mark's Church and contributors to World magazine continued the movement. The 1980s and 1990s Language Movement saw itself as an outgrowth and progression of previous Beat aesthetics. Today poets and writers in San Francisco still gather at City Lights Bookstore and in Boulder at the Jack Kerouac School of Disembodied Poetics and continue the movement. It is now a postmodern movement and probably would be unrecognizable to the earliest Beats. It may even be in the process of finally shedding the name Beat. But the Movement continues. The Historical Dictionary of the Beat Movement covers the movement's history through a chronology, an introductory essay, and an extensive bibliography. The dictionary section has over 700 cross-referenced entries on significant people, themes, critical issues, and the most significant novels, poems, and volumes of poetry and prose that have formed the Beat canon. This book is an excellent access point for students, researchers, and anyone wanting to know more about the Beat Movement.

Download or read book Native American Food Plants written by Daniel E. Moerman and published by Timber Press. This book was released on 2010-10-27 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on 25 years of research that combed every historical and anthropological record of Native American ways, this unprecedented culinary dictionary documents the food uses of 1500 plants by 220 Native American tribes from early times to the present. Like anthropologist Daniel E. Moerman’s previous volume, Native American Medicinal Plants, this extensive compilation draws on the same research as his monumental Native American Ethnobotany, this time culling 32 categories of food uses from an extraordinary range of species. Hundreds of plants, both native and introduced, are described. The usage categories include beverages, breads, fruits, spices, desserts, snacks, dried foods, and condiments, as well as curdling agents, dietary aids, preservatives, and even foods specifically for emergencies. Each example of tribal use includes a brief description of how the food was prepared. In addition, multiple indexes are arranged by tribe, type of food, and common names to make it easy to pursue specific research. An essential reference for anthropologists, ethnobotanists, and food scientists, this will also make fascinating reading for anyone interested in the history of wild and cultivated local foods and the remarkable practical botanical knowledge of Native American forbears.