000			03977cam a2200421 i 4500
005			20221102163252.0
008			140707t20152015enka b 001 0 eng d
011			_aBIB MATCHES WORLDCAT
020			_a1780233523 _qhbk.
020			_a9781780233529 _qhbk.
035			_a(ATU)b13880007
035			_a(OCoLC)900010840
040			_aYDXCP _beng _erda _cYDXCP _dOCLCQ _dDAC _dNYP _dVP@ _dATU
043			_aa-ii---
050		4	_aGT2853.I4 _bS46 2015
082	0	4	_a641.300954 _223
100	1		_aSen, Colleen Taylor, _eauthor. _9842230
245	1	0	_aFeasts and fasts : _ba history of food in India / _cColleen Taylor Sen.
246	3	0	_aHistory of food in India
264		1	_aLondon, UK : _bReaktion Books, _c2015.
264		4	_c©2015
300			_a349 pages : _billustrations (some colour) ; _c25 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aFoods and nations
504			_aIncludes bibliographical references and index.
505	0	0	_g1. _tClimate, crops and prehistory -- _g2. _tThe age of ritual, 1700-1100 BCE -- _g3. _tThe renunciant tradition and vegetarianism, 1000-300 BCE -- _g4. _tGlobal India and the new orthodoxy, 300 BCE-500 CE -- _g5. _tNew religious trends and movements : feasting and fasting, 500-1000 CE -- _g6. _tFood and Indian doctors, 600 BCE-600 CE -- _g7. _tThe middle ages : the Manasolassa, Lokopakara and regional cuisines, 600-1300 CE -- _g8. _tThe Delhi sultanate : Ni'matnama, Supa shastra and Ksemakutuhalam, 1300-1550 -- _g9. _tThe Mughal dynasty and its successors, 1526-1857 -- _g10. _tThe Europeans, the princes and their legacy, 1500-1947 -- _g11. _tAn overview of Indian cuisine : the meal, cooking techniques and regional variations -- _g12. _tNew trends in Indian food, 1947-present -- _g13. _tThe food of the Indian diaspora.
520			_a"The second most populous country in the world after China and the seventh largest in area, India is unique among nations in its diversity of climates, languages, religions, tribes, customs and cuisines. Today, Indian food in its many incarnations has become a world cuisine. This reflects an increased awareness of the virtues of a traditional Indian diet, especially the centrality of fruits, vegetables and grains and the extensive use of spices, the benefits of which have been confirmed by modern science. India has always been part of the global economy. For thousands of years, the subcontinent was the centre of a vast network of land and sea trade routes - conduits for plants, ingredients, dishes and cooking techniques to and from the rest of the world. Foreign visitors have long marvelled at India's agricultural bounty, including its ancient indigenous plants, such as lentils, mangoes, turmeric and pepper, all of which have been central to the Indian diet for thousands of years. Yet what is it that makes Indian food so recognizably Indian, and how did it get that way? Feasts and Fasts: A History of Food in India is an exploration of Indian cuisine in the context of the country's religious, moral, social and philosophical development. It addresses topics such as dietary prescriptions and proscriptions, the origins of vegetarianism, culinary borrowings and innovations, the use of spices and the inseparable links between diet, health and medicine. It also looks at special foods for festivals, street foods and the splendour of Mughal feasts. This lavishly illustrated book gives a mouth-watering tour of India's regional cuisines, containing numerous recipes to interest and excite readers."--Publisher's website.
650		0	_aFood habits _zIndia _9632010
650		0	_aFood _zIndia _9655192
650		0	_aCooking, Indic. _9316072
830		0	_aFoods and nations. _9831739
907			_a.b13880007 _b22-08-17 _c28-10-15
942			_cB
945			_a641.300954 SEN _g1 _iA526734B _j0 _lcmain _o- _p$47.74 _q- _r- _s- _t0 _u7 _v4 _w1 _x4 _y.i13427039 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _genk _h0
999			_c1280741 _d1280741