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Eating with History: Ancient Trade Influenced Cuisines of Kerala

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Eating with History: Ancient Trade Influenced Cuisines of Kerala

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Specifications

	Publisher: Niyogi Books
	Author Tanya Abraham
	Language: English
	Pages: 202 (Color Illustrations)
	Cover: PAPERBACK
	9.5x6 inch
	Weight 470 gm
	Edition: 2022
	ISBN: 9789389136265
	HBW092

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	Returns and Exchanges accepted within 7 days
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Easy Returns

Return within 7 days of
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Serving more than a
million customers worldwide.

25+ Years in Business

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Book Description

About the Book 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.

About the Author Tanya Abraham is a journalist, an art curator, and writer from Kochi, Kerala. She is the Founder-Director of the award-winning non-profit organization The Art Outreach Society, which works with art education and emotional wellness. She is currently pursuing a PhD in Curating. and examining the possibilities in art regarding cultural frameworks through her organisation, Kula. But most of all she is a mother.

Foreword It gives me immense pleasure to write a few words on Tanya Abraham's Eating with History: Ancient Trade-Influenced Cuisines of Kerala. This book is an invaluable compendium of a variety of food recipes that evolved out of Kerala's kitchen, thanks to the creative and nuanced cross-cultural interactions that happened through the channels of trade. By analysing the historical contexts within which different communities (like the Jews, Syrian Christians, Muslims, Anglo-Indians etc..) and their consumption culture appeared in Kerala, Tanya Abraham has provided scholars with new ways of understanding the unique but varied and rich food culture of Kerala. The initial part of the work-historically contextualising the webs of cultural connectivities of Kerala-provides a useful introduction to the understanding of the ways how its various threads of culinary culture got evolved and got mixed with various elements of foreign food culture, always creating new textures, tastes and flavours in the process of local adaptations. The range of the book is of such sweep and vastness that it conveys a nuanced and layered understanding of the wide variety of historical processes with which different parallel food traditions evolved among Christians, Jews, Muslims and Anglo-Indians, evidently suggesting a certain amount of exclusiveness among them on food matters despite sharing the same space and same living conditions. The author shows that it happens mainly because of the creative meanings that each community gives to the food ingredients, which eventually is made to evolve as its marker of identity.

Preface This book is in honour of the creativity and work of the many women in kitchens across Kerala, for cherishing the recipes passed down generations and bringing heart to homes. In my three years of study, it was understood that these communities, influenced by foreign trade in Kerala, drew their uniqueness from the marrying of flavours through cultures. It is assumed that in an otherwise predominantly vegetarian region, a variety of meats, fish and other seafood rose to become dominant foods at a later stage, curried to life from outside influences. The food trail is extensive, and I believe I may have only skimmed the surface of the food trove of these communities. There are numerous recipes in each community, each conjured up by women in families across Kerala; it was not however possible to document all of them. Yet, the journey has been rewarding in multifarious ways: to all those who spent time with me explaining the nuances of their kitchen fare, all the while collecting recipes from relatives and friends, and for the hospitality that brought to the conversations flavours new, thank you.

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