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Author : Maṅgarasa
Publisher : Unknown
Page : 112 pages
File Size : 46,6 Mb
Release : 2012
Category : Cooking
ISBN : 9350500310
Author : Paul Freedman,Joyce E. Chaplin,Ken Albala
Publisher : Univ of California Press
Page : 420 pages
File Size : 54,9 Mb
Release : 2014-10-31
Category : Cooking
ISBN : 9780520277458
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author : Colleen Taylor Sen
Publisher : Reaktion Books
Page : 336 pages
File Size : 44,9 Mb
Release : 2014-11-15
Category : Cooking
ISBN : 9781780233918
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.
Author : Zilkia Janer
Publisher : Taylor & Francis
Page : 205 pages
File Size : 44,5 Mb
Release : 2022-12-30
Category : Science
ISBN : 9781000818086
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.
Author : Emma J. Flatt
Publisher : Cambridge University Press
Page : 339 pages
File Size : 49,9 Mb
Release : 2019-07-18
Category : History
ISBN : 9781108481939
Illuminates the centrality of courtliness in the political and cultural life of the Deccan in the fifteenth and sixteenth centuries.
Author : Anonim
Publisher : Sterling Publishers Pvt. Ltd
Page : 124 pages
File Size : 49,8 Mb
Release : 2024-06-01
Category : Electronic
ISBN : 1845572394
About the Book A top-of-the culinary expert, Ranee Vijaya Kuttaiah has created delectable menus for top corporate hosues. She has also taught the intricacies of Coorg cuisine to the chefs of the Taj Gateway and the Taj West End Hotel, Bangalore.
Author : Smita Chandra
Publisher : Ecco
Page : 320 pages
File Size : 45,7 Mb
Release : 2001-08-01
Category : Cooking
ISBN : 0060935189
An exotic culinary journey through the rich and flavorful regions of India is filled with a wealth of unusual as well as traditional recipes accompanied by descriptons of locales, legends, history, and stunning illustrations. 20,000 first printing.
Author : Jyotsna K. Kamat
Publisher : New Delhi : Abhinav Publications
Page : 242 pages
File Size : 47,5 Mb
Release : 1980
Category : Carnatic (India)
ISBN : UOM:39015047785822
Here S An Authentic, Well-Documented Account Of The Cultural Life Of Royalty And People Of Medieval Karnataka During The Four Centuries From 1000 Ad To 1400 Ad. The Book Projects A Faithful Picture Of The Social History Of The Period In A Simple, Direct Style And Covers The Nineteen Districts That Once Comprised The Karnataka Empire. This Interesting Study Is Illustrated By The Sculptural Wealth Of The Period, Mainly Drawn From Chalukyan And Hoysala Monuments. There Are Over 40 Illustrations. The Subjects Covered Include The People S Food, Drink, Bath, Make-Up, Hair Styles, Dress, Hoods And Umbrellas, Ornaments, Physical Culture, Wrestling Bouts And Sword Duels, Cock Fights And Quail Fights, Hunting, Pleasure And Leisure, Entertainment, Music, Dancing, Women S Accomplishments And Punishments To Wrong-Doers. A Book That Lovers Of Our Past Heritage, Students Of History And Culture And Lay Readers Will Cherish And Treasure As A Guide To Glory That Was Karnataka. The Author Gathered Material For Social Life In Medieval Karnataka While Doing Work For Her Thesis For A Doctorate At The Karnataka University, Dharwar, Which Awarded Her The Degree Of Ph.D. In 1972. This Book Bears Eloquent Testimony To Her Indefatigable Labours In Drawing Upon A Large Number Of Sources Including Inscriptions, Literary Works In English, Sanskrit, Prakrit And Kannada As Also Many Books And Journals.
Author : Robin M. Vogelzang
Publisher : Tamesis Books
Page : 250 pages
File Size : 51,5 Mb
Release : 2008
Category : Cookery, Medieval
ISBN : UOM:39015080680534
The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan. It is anonymous and, like the majority of medieval cookery books, is the product of a complex process of transmission, with multiple manuscript copies and readers who have left their mark on it. The contents are eminently practical. Successive cooks have recorded their own methods of preparing the dishes and recipes included, blending several culinary traditions in a single work. Sent Soví is also a reliable source of information on the cookery of the territories of the Crown of Aragon before the revolution caused by the arrival of products from the Americas. This edition includes both an English translation, by Robin Vogelzang, and the original Catalan version. It has been the editor's aim to clarify the difficult passages in the book - sometimes corrupted because of the complex manuscript tradition - so that it can be understood as easily as possible by its twenty-first-century readers. JOAN SANTANACH lectures on medieval literature at the University of Barcelona. Published in association with Editorial Barcino.
Author : Chitrita Banerji
Publisher : Penguin UK
Page : 352 pages
File Size : 49,5 Mb
Release : 2008
Category : Cooking, Indic
ISBN : 014306309X
'Banerji [Is] One Of The Most Evocative Of Indian Food Writers, Blending An Exact Understanding Of Techniques With An Abiding Curiosity About The Many Human Stories Behind The Art Of Food' &Mdash;India Today In Eating India, Award-Winning Food Writer Chitrita Banerji Takes Us On An Extraordinary Journey Through A National Cuisine Formed By Generations Of Arrivals, Assimilations And Conquests. Traveling Across The Length And Breadth Of The Country&Mdash;From Bengal To Goa And Karnataka, Via The Grand Trunk Road, Then Northwards To Amritsar, Lucknow And Varanasi, On To Bombay And Kerala&Mdash;Banerji Discovers A Civilization With An Insatiable Curiosity, One That Consumes The Old And The New With Eager Voracity. Weaving Together Myths And Folklore Associated With Food, The People And Their Culture, The Author Narrates Captivating Accounts Of Life In The Subcontinent: The Legend Behind The Weeklong Harvest Festival Of Onam; The Strictly Observed Rules Of Kosher In The Jewish Households Of Cochin; The Best Benarasi Thandai That Has A Dollop Of Bhang In It; And The Food And Culture Of The Indigenous People Who Hover On The Edges Of Mainstream Consciousness, Among Others. Eating India Is Also Peppered With Fascinating Titbits From India'S History: The Use Of 'Shali' Rice To Make Pilafs During The Mughal Period; The Advent Of Chillies With The Arrival Of The Portuguese; British, Apart From Goan, Influence On Parsi Society That Prompted The Parsis To Open The First Girls' School In India In 1849; And The Medieval Movable Feast That Unfolded On The Travellers' Platter As They Moved From East To West On Sher Shah Suri'S Sarak-I-Azam. At Different Points In Her Journey, Banerji Shows Us How Restructuring Old Customs And Making Innovations Is What India Is All About: Food In India Has Always Been And Still Is Fusion&Mdash;One That Is Forever Evolving. Certain To Enchant Anyone Enamoured Of Indian Food And Culture, Eating India Is A Heady Blend Of Travelogue And Food Writing. &Nbsp;
Author : Srividhya Gopalakrishnan
Publisher : Rockridge Press
Page : 128 pages
File Size : 47,5 Mb
Release : 2019-10-08
Category : Electronic
ISBN : 1641527099
Discover the diverse (and delicious) cuisines of South India. Indian food is as complex, broad, and varied as the country itself--and it's time to bring that expanse of flavors to your kitchen. Drawing on the rich traditions of South India, The Essential South Indian Cookbook will take your taste buds somewhere they've probably never been before. The Essential South Indian Cookbook lets you explore the rarely-tasted regional cuisines of India's southern states. Travel to Tamil Nadu, Karnataka, Kerala, Telangana, and Andhra as you sample delicious foods and learn how each of these areas contributed to the rich traditions of Indian dining. The Essential South Indian Cookbook includes: 75 South Indian recipes--Discover a mouthwatering variety of unique and flavorful dishes that include idli (savory rice cake), dosa (rice crepes), sambar (vegetable stew), chutneys, and more. Taste the south--You'll enjoy an Indian cookbook that examines the varied histories of South India's states--and their contributions to the legacy of Indian food. True Indian kitchen--Learn how to keep your flavors authentic in this Indian cookbook, filled with advice for selecting essential spices and must-have cookware. Earn a new stamp on your culinary passport with the help of The Essential South Indian Cookbook.
Author : Melitta Weiss Adamson
Publisher : Unknown
Page : 254 pages
File Size : 49,9 Mb
Release : 2010
Category : Cooking
ISBN : OCLC:731263768
Author : Himanshu Prabha Ray
Publisher : Taylor & Francis
Page : 270 pages
File Size : 40,9 Mb
Release : 2020-11-18
Category : History
ISBN : 9781000220674
This book examines knowledge traditions that held together the fluid and overlapping maritime worlds of the Indian Ocean in the premodern period, as evident in the material and archaeological record. It breaks new ground by shifting the focus from studying cross-pollination of ideas from textual sources to identifying this exchange of ideas in archaeological and historical documentation. The themes covered in the book include conceptualization of the seas and maritime landscapes in Sanskrit, Arabic and Chinese narratives; materiality of knowledge production as indicated in the archaeological record of communities where writing on stone first appears; and anchoring the coasts, not only through an understanding of littoral shrines and ritual landscapes, but also by an analysis of religious imagery on coins, more so at the time of the introduction of new religions such as Islam in the Indian Ocean around the eighth century. This volume will be of great interest to researchers and scholars of archaeology, anthropology, museum and heritage studies, Indian Ocean studies, maritime studies, South and Southeast Asian studies, religious studies and cultural studies.
Author : Sharif Gemie,Brian Ireland
Publisher : Manchester University Press
Page : 326 pages
File Size : 44,6 Mb
Release : 2017-11-10
Category : History
ISBN : 9781526114631
This is the first history of the Hippie Trail. It records the joys and pains of budget travel to Kathmandu, India, Afghanistan and other ‘points east’ in the 1960s and 1970s. Written in a clear, simple style, it provides detailed analysis of the motivations and the experiences of hundreds of thousands of hippies who travelled eastwards. The book is structured around four key debates: were the travellers simply motivated by a search for drugs? Did they encounter love or sexual freedom on the road? Were they basically just tourists? Did they resemble pilgrims? It also considers how the travellers have been represented in films, novels and autobiographical accounts, and will appeal to those interested in the Trail or the 1960s counterculture, as well as students taking courses relating to the 1960s.
Author : Tanya Abraham
Publisher : Niyogi Books
Page : 166 pages
File Size : 48,7 Mb
Release : 2020
Category : Cooking
ISBN : 9789389136265
Eating With History: Ancient Trade-Influenced Cuisines of Kerala is an invaluable compendium of a culinary tradition and variety of food recipes that evolved out of Kerala’s kitchens. The food trail is extensive and as varied as it can get. The proximity to the sea and the natural beauty and resources of the state–especially the fragrant spices which grew in abundance–attracted inhabitants of foreign soils and inspired them to initiate overseas trade along what was later known as the Spice Route. In a state with fish, other sea food and vegetables dominating people’s food habits, the various kinds of meats, foreign cooking techniques and exotic flavours were curried to life from foreign trade influences and became significant foods. There are numerous recipes in each foreign-influenced community in Kerala, well represented in this book, in meticulous detail. These recipes were cherished by the families and handed down generations via cross-cultural interactions within Jews of the Paradesi and Malabari sects, Syrian Christians, Muslims, Anglo-Indians, Latin Catholics and others who mingled with and evolved from the local populace. The book provides a well-researched and rich cultural history of foreign food culture, tracing how the new elements adapted to local food traditions and evolved as a parallel line of foods, creating new textures, flavours and tastes.