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,
of course, cuisines. Yet what is it that makes Indian food so
recognizably Indian, and how did it get that way? India is at 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, aubergines, turmeric and pepper, all of
which have been central to the Indian diet for thousands of years.
Feasts and Fasts: A History of Indian Food 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.This lavishly illustrated book gives a mouth-watering tour
of India's regional cuisines, containing numerous recipes to
interest and excite readers.
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