Author: K T Achaya
Publisher: Oxford University Press
Year: 2011
Language: English
Pages: 343
ISBN/UPC (if available): 019565868X
Description
This book contains a wealth of information on the food materials, food ethos, cuisine, and recipes of India. It traces the gastronomic history of India, drawing on archaeology, historical writing, botany, genetics, and the country's oldest literatures in Sanskrit, Pali, Tamil and Kannada. Arranged in alphabetical order, the dictionary situates Indian foods in time and place, offers fascinating information on the migration of food plants from the New World to India, and their rapid integration into Indian cuisine.
The book also draws attention to the transfer of words, across languages, from the aboriginal Munda tongues into Sanskrit, from Tamil and Malayalam into English and vice versa. It has an extensive cross-referencing system that guides readers along the food-routes of India.
REVIEWS
One should congratulate the author for…bringing to shape the Indian food scene and creating a novel dictionary of Indian foods.
-Journal of Food Science Technology
Achaya's excellent dictionary takes us on a fabulous human journey through time, across vast distances.
-Economic Times
Achaya's book gives us plenty to chew on…This is a truly valuable reference book.
- Indian Review of Books
Dr Achaya has done a commendable job…covering a great deal of ground in painstaking and often interesting detail.
-Indian Today
Contents
Preface
List of Headwords with Corresponding Page Numbers
Text
References
Indexes
Author Index with Reference Numbers
Index of Authors, Literary Works and Historical Persons
Index of Indian Words
Index of Latin Names