| Description |
xii, 197 pages : illustrations ; 25 cm |
|
regular print |
| Series |
Food culture around the world, 1545-2638 |
|
Food culture around the world.
|
| Contents |
Series foreword / Ken Albala -- Introduction : India, a land of diversity -- 1. Historical overview and attitudes toward food -- 2. Major foods and ingredients -- 3. Cooking -- 4. Typical meals -- 5. Eating out -- 6. Special occasions -- 7. Diet and health |
| Summary |
"Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the "Raj"). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text."--BOOK JACKET |
| Notes |
Formerly CIP. Uk |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Cooking, Indic.
|
|
Cooking, India
|
|
Indian cooking.
|
|
Food habits -- India.
|
| LC no. |
2004011240 |
| ISBN |
0313324875 |
|
