Item Code: IDK921
by K.T. AchayaPaperback (Edition: 2009)
Oxford University Press
Size: 9.3" X 6.3"
Pages: 316 (Illustrated Throughout In B/W)
Price: $35.00 Shipping Free
The book looks at food from a wider perspective: the principles, the ingredients, the regional influence, therapeutic diets as prescribed in the ayurvedic system of medicine, colonial eating habits, Indian diaspora food as reflecting the cultural and regional origins of the immigrants. And through it all it does not to forget the religious influencesfor example, how the complicated mass of rituals dictate Hindu domestic cooking practices, and how seviyan are an integral part of Id celebration.
Combining startling insights into the complex world of food with practical considerations of availability of food materials and climatic situates Indian food in time and place. Including information on a host of historical factors that influenced the regional cuisines of India, particularly the migration of food plants from the New world to India, and the interesting transfer of words across languages, for example, from Tamil and Malayalam (often by way of Portuguese or Spanish) into English, this latest addition to the Oxford India Collection should appeal to all our readers.
Drawing upon the country's oldest literatures in Sanskrit, Pali, Tamil, and Kannada, The book provides readers the AZ of Indian food. Not just about food per se, it covers the historical, regional, and religious influences on Indian food showcasing the intricacies of the various sub-cultures of India through their cuisines. Actual recipes from historical sources like Ani-i-Akbari, menus from the diaries and cookery books of colonials, and quotations from the accounts of foreign travelersalong with the more than 80 visuals add significantly to the book's appeal.
Extensively cross- referenced for easy access, the Illustrated foods of India will charm and inform both foodies and food academics.
K.T. Achaya (1923-2002), a renowned nutritionist and an authority on Indian food, pursued scientific research in the areas of oilseeds, vegetable oil, processed foods, and nutrition. His books Indian Food: A Historical Companion (OUP 1994) and A Historical Dictionary of Indian Food (OUP 1998) are considered classics on the subject.