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 alphabetic order, the dictionary
Note: Cover Miniature: 'Babur Enjoying a Repast at Herat' (from the Baburnama, Mughal 16th century). Courtesy: The National Museum, New Delhi
About the Author:
K.T. Achaya is a renowned nutritionist and an authority on Indian food.
Experts from Reviews:
'One should congratulate the author for
bring[ing] 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
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
cover[ing] a great deal of ground in painstaking and often interesting detail.'
List of Headwords with Corresponding Page Numbers
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