Subscribe for Newsletters and Discounts
Be the first to receive our thoughtfully written
religious articles and product discounts.
Your interests (Optional)
This will help us make recommendations and send discounts and sale information at times.
By registering, you may receive account related information, our email newsletters and product updates, no more than twice a month. Please read our Privacy Policy for details.
.
By subscribing, you will receive our email newsletters and product updates, no more than twice a month. All emails will be sent by Exotic India using the email address info@exoticindia.com.

Please read our Privacy Policy for details.
|6
Sign In  |  Sign up
Your Cart (0)
Best Deals
Share our website with your friends.
Email this page to a friend
Books > History > A Historical Dictionary of Indian Food
Subscribe to our newsletter and discounts
A Historical Dictionary of Indian Food
Pages from the book
A Historical Dictionary of Indian Food
Look Inside the Book
Description
About The Book

Do you know about the fascinating journey of various food plants from the New World to India? How food of other countries was integrated into Indian cuisine? How food items etymologically evolved, for example, from the aboriginal Munda tongues into Sanskrit?

Celebrating the culinary rainbow of India, A Historical Dictionary of Indian Food traces the gastronomic history and food ethos of the country. Drawing on archaeology, historical writing, botany, genetics, and ancient literature in sanskrit, Pali, Tamil, and Kannada, this volume provides a wealth of information on food materials, cuisine, and recipes of India. Alphabetically arranged and extensively cross-referenced, this book will delight both foodies and food academics.

About The Author

K.T. Achaya (1923-2002) was a renowned nutritionist and an authority on Indian food.

Preface

Several readers of my earlier book. Indian Food: A Historical Companion published by Oxford University Press in 1994, felt there was need for a historical dictionary that would bring together, in alphabetical order, material scattered all over the earlier volume, besides of course relevant new material. Some cut-off point was necessary, and 1947, the year of Indian Independence, seemed appropriate. In the event, this is only relevant to a few entries, such as wheat milling or sugarcane products, where certain production figures for 1947 were in order. Of course the general thrust of the volume is the progression, over some four thousand years, of food materials themselves, and their conversion to edible products, in the Indian sub-continent.

The choice of entries was not confined to food per se. nor could it be when the basis of Indian dietetics is a holistic one that even embraces a cosmic moral cycle. Ayurveda is the science of life as a whole, and its precepts have for millennia governed, to greater or lesser degrees, the choice and style of food in India. Accordingly, ayurvedic parameters of taste (rasa), aftertaste (vipaka), potency (vlrya) and guna or property (hot-cold, heavy- light, oily-dry and so on), have been noted in the entries for several common food materials. and in turn their effect on the hurnoural balance (dosha) of the body. Hindsight has generally been avoided; thus the amla or Indian gooseberry is now known to have an exceptional content of vitamin C. but traditional medicine had its own reasons for the value of amla in several restorative blends.

Being a historical dictionary, the country's oldest literatures, which are in Sanskrit, Pali, Tamil and Kannada, have naturally, been drawn upon extensively, as have the often illuminating accounts of visitors to India, starting with the Greeks in the fourth century BC, Entries which enumerate these sources, with historical dates, therefore seemed warranted, Another fascinating area, especially in the realm of food, is the transfer of words across languages, from the aboriginal Munda tongues into Sanskrit, from Tamil and Malayalam (often by way of Portuguese or Spanish) into English, and in reverse from these languages into Indian tongues.

Archaeological, literary, historical, botanic and genetic evidence have all been drawn upon to situate Indian foods in time and place. Of particular interest is the recent migration, following Columbus and Vasco da Gama, of food plants from the New World to India through Portuguese and Spanish agency. So quickly did these become integrated that today the potato, tomato, papaya and above all the chilli are all but indispensable to Indian, cuisine. Brief notes on the origins and transfer of these food materials are included in this dictionary. Despite extensive cross-referencing in the text, some repetition could not be avoided if each entry was to be reasonably complete; thus the entry on meat dishes would include preparations from Kashmir, Hyderabad and Kodagu, which would also figure in entries devoted to these cuisines.

In a book dealing with Indian food, it would have been pedantic and tiresome to italicize Indian words, like dhal or roti or ghee. In writing Indian words in English, except for indicating lengthened vowels, diacritical marks have been avoided. Phonetic forms of spelling close to the original sound have been sought, like palao, chana (for the Bengal gram), chhana (for precipitated milk solids), and Sushrutha Samhita (for the medical text). References are listed together at the end of the text, followed by their own author index, and three other textual indexes; of Authors, Literary Works, and Historical Persons; of Indian Words; and of Latin Names.

In the rush into modernization, many traditional food preparations will be lost irretrievably unless documented by those in a position to do so. Women would be at a particular advantage in such efforts.

Contents

Preface v
List of Headwords with Corresponding Page Numbers ix
Text 1
References 277
Indexes
Author Index with Reference Numbers 307
Index of Authors, Literary Works and Historical Persons 313
Index of Indian Words 319
Index of Latin Names 345

Sample Pages

















A Historical Dictionary of Indian Food

Item Code:
NAL620
Cover:
Paperback
Edition:
2002
ISBN:
9780195658682
Language:
English
Size:
8.5 inch x 5.5 inch
Pages:
363
Other Details:
Weight of the Book: 362 gms
Price:
$35.00
Discounted:
$28.00   Shipping Free
You Save:
$7.00 (20%)
Look Inside the Book
Add to Wishlist
Send as e-card
Send as free online greeting card
A Historical Dictionary of Indian Food

Verify the characters on the left

From:
Edit     
You will be informed as and when your card is viewed. Please note that your card will be active in the system for 30 days.

Viewed 3655 times since 10th Mar, 2019
About The Book

Do you know about the fascinating journey of various food plants from the New World to India? How food of other countries was integrated into Indian cuisine? How food items etymologically evolved, for example, from the aboriginal Munda tongues into Sanskrit?

Celebrating the culinary rainbow of India, A Historical Dictionary of Indian Food traces the gastronomic history and food ethos of the country. Drawing on archaeology, historical writing, botany, genetics, and ancient literature in sanskrit, Pali, Tamil, and Kannada, this volume provides a wealth of information on food materials, cuisine, and recipes of India. Alphabetically arranged and extensively cross-referenced, this book will delight both foodies and food academics.

About The Author

K.T. Achaya (1923-2002) was a renowned nutritionist and an authority on Indian food.

Preface

Several readers of my earlier book. Indian Food: A Historical Companion published by Oxford University Press in 1994, felt there was need for a historical dictionary that would bring together, in alphabetical order, material scattered all over the earlier volume, besides of course relevant new material. Some cut-off point was necessary, and 1947, the year of Indian Independence, seemed appropriate. In the event, this is only relevant to a few entries, such as wheat milling or sugarcane products, where certain production figures for 1947 were in order. Of course the general thrust of the volume is the progression, over some four thousand years, of food materials themselves, and their conversion to edible products, in the Indian sub-continent.

The choice of entries was not confined to food per se. nor could it be when the basis of Indian dietetics is a holistic one that even embraces a cosmic moral cycle. Ayurveda is the science of life as a whole, and its precepts have for millennia governed, to greater or lesser degrees, the choice and style of food in India. Accordingly, ayurvedic parameters of taste (rasa), aftertaste (vipaka), potency (vlrya) and guna or property (hot-cold, heavy- light, oily-dry and so on), have been noted in the entries for several common food materials. and in turn their effect on the hurnoural balance (dosha) of the body. Hindsight has generally been avoided; thus the amla or Indian gooseberry is now known to have an exceptional content of vitamin C. but traditional medicine had its own reasons for the value of amla in several restorative blends.

Being a historical dictionary, the country's oldest literatures, which are in Sanskrit, Pali, Tamil and Kannada, have naturally, been drawn upon extensively, as have the often illuminating accounts of visitors to India, starting with the Greeks in the fourth century BC, Entries which enumerate these sources, with historical dates, therefore seemed warranted, Another fascinating area, especially in the realm of food, is the transfer of words across languages, from the aboriginal Munda tongues into Sanskrit, from Tamil and Malayalam (often by way of Portuguese or Spanish) into English, and in reverse from these languages into Indian tongues.

Archaeological, literary, historical, botanic and genetic evidence have all been drawn upon to situate Indian foods in time and place. Of particular interest is the recent migration, following Columbus and Vasco da Gama, of food plants from the New World to India through Portuguese and Spanish agency. So quickly did these become integrated that today the potato, tomato, papaya and above all the chilli are all but indispensable to Indian, cuisine. Brief notes on the origins and transfer of these food materials are included in this dictionary. Despite extensive cross-referencing in the text, some repetition could not be avoided if each entry was to be reasonably complete; thus the entry on meat dishes would include preparations from Kashmir, Hyderabad and Kodagu, which would also figure in entries devoted to these cuisines.

In a book dealing with Indian food, it would have been pedantic and tiresome to italicize Indian words, like dhal or roti or ghee. In writing Indian words in English, except for indicating lengthened vowels, diacritical marks have been avoided. Phonetic forms of spelling close to the original sound have been sought, like palao, chana (for the Bengal gram), chhana (for precipitated milk solids), and Sushrutha Samhita (for the medical text). References are listed together at the end of the text, followed by their own author index, and three other textual indexes; of Authors, Literary Works, and Historical Persons; of Indian Words; and of Latin Names.

In the rush into modernization, many traditional food preparations will be lost irretrievably unless documented by those in a position to do so. Women would be at a particular advantage in such efforts.

Contents

Preface v
List of Headwords with Corresponding Page Numbers ix
Text 1
References 277
Indexes
Author Index with Reference Numbers 307
Index of Authors, Literary Works and Historical Persons 313
Index of Indian Words 319
Index of Latin Names 345

Sample Pages

















Post a Comment
 
Post Review
Post a Query
For privacy concerns, please view our Privacy Policy
Based on your browsing history
Loading... Please wait

Items Related to A Historical Dictionary of Indian Food (History | Books)

Indian Food - A Historical Companion
by K.T. Achaya
Paperback (Edition: 1998)
Oxford University Press
Item Code: NAL232
$35.00$28.00
You save: $7.00 (20%)
Add to Cart
Buy Now
Bibliography of Indian Food Technology
Item Code: NAD333
$22.50$18.00
You save: $4.50 (20%)
Add to Cart
Buy Now
Food For All (The Classical Indian Discipline of Growing and Sharing Food in Plenty)
Item Code: NAK274
$25.00$20.00
You save: $5.00 (20%)
Add to Cart
Buy Now
A Matter of Taste: The Penguin Book of Indian Writing on Food
Item Code: IDE251
$30.00$24.00
You save: $6.00 (20%)
Add to Cart
Buy Now
Tiffin (Memories and Recipes of Indian Vegetarian Food)
by Rukmini Srinivas
Paperback (Edition: 2015)
Rupa Publication Pvt. Ltd.
Item Code: NAP525
$28.00$22.40
You save: $5.60 (20%)
Add to Cart
Buy Now
The Heart of The Matter (Eating Healthy Indian Vegetarian Food)
Item Code: NAH167
$20.00$16.00
You save: $4.00 (20%)
Add to Cart
Buy Now
Food, Ritual and Society (A Study of Social Structure and Food Symbolism Among the Newars)
by Per Lowdin
Paperback (Edition: 1998)
Mandala Book Point, Nepal
Item Code: NAN669
$40.00$32.00
You save: $8.00 (20%)
Add to Cart
Buy Now
Times Food Guide (Dessert Caterers, Tiffin/Dabbawallahs, Food Shops, Cooking Classes, Kiddy's, Organic Stores)
by Rashmi Uday Singh
Paperback (Edition: 2013)
Times Group Books
Item Code: NAN431
$20.00$16.00
You save: $4.00 (20%)
Add to Cart
Buy Now
The Illustrated Foods of India A-Z
by K.T. Achaya
Paperback (Edition: 2009)
Oxford University Press
Item Code: IDK921
$35.00$28.00
You save: $7.00 (20%)
Add to Cart
Buy Now
Culinary Fiction: Food in South Asian Diasporic Culture
Item Code: NAF132
$35.00$28.00
You save: $7.00 (20%)
Add to Cart
Buy Now
Flavours of Delhi, A Food Lover’s Guide
by Charmaine O’Brien
Paperback (Edition: 2003)
Penguin Books
Item Code: IHL284
$25.00$20.00
You save: $5.00 (20%)
Add to Cart
Buy Now
The Eternal Food: Gastronomic Ideas and Experiences of Hindus and Buddhists
by Edited By.R.S. Khare
Hardcover (Edition: 1993)
Sri Satguru Publications
Item Code: IDE419
$25.00$20.00
You save: $5.00 (20%)
Add to Cart
Buy Now
Testimonials
I have a couple of your statues in your work is really beautiful! Your selection of books and really everything else is just outstanding! Namaste, and many blessings.
Kimberly
Thank you once again for serving life.
Gil, USa
Beautiful work on the Ganesha statue I ordered. Prompt delivery. I would order from them again and recommend them.
Jeff Susman
Awesome books collection. lots of knowledge available on this website
Pankaj, USA
Very easy to do business with your company.
Paul Gomez, USA
Love you great selection of products including books and art. Of great help to me in my research.
William, USA
Thank you for your beautiful collection.
Mary, USA
As if i suddenly discovered a beautiful glade after an exhausting walk in a dense forest! That's how i feel, incredible ExoticIndia !!!
Fotis, Greece
Each time I do a command I'm very satisfy.
Jean-Patrick, Canada
Very fast and straight forward.
Elaine, New Zealand
Language:
Currency:
All rights reserved. Copyright 2019 © Exotic India