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Book Cover
Author Achaya, K. T. (Kongandra Thammu), 1923-

Title A historical dictionary of Indian food / K. T. Achaya
Published Delhi ; New York : Oxford University Press, 1998


Location Call no. Vol. Availability
 MELB  641.59503 Ach/Hdo  AVAILABLE
Description xvi, 347 pages ; 23 cm
Summary "This dictionary contains a wealth of information on the food materials, food ethos, cuisine and recipes of India. It draws upon literature, archaeology, historical writing, botany and genetics to situate Indian foods in time and place. The country's oldest literatures, Sanskrit, Pali, Tamil and Kannada, have been drawn upon extensively, as have the often illuminating accounts of visitors to India. Fascinating details covered here include the migration of food plants - such as the potato, tomato, papaya and chilli - from the New World to India through Portuguese and Spanish agency and their rapid integration into Indian cuisine."--BOOK JACKET. "With an extensive cross-referencing system that guides readers along the food-routes of India, this is an indispensable handbook for all interested in cooking, eating or researching Indian food."--BOOK JACKET
Bibliography Includes bibliographical references and index
Subject Cooking, Indic -- Dictionaries.
Cooking, Indic.
Diet -- India -- Dictionaries.
Food habits -- India -- Dictionaries.
Food -- Dictionaries.
Genre/Form Dictionaries.
LC no. 98903528
ISBN 0195642546
Other Titles Indian food