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Books > History > Indian Food: A Historical Companion
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Indian Food: A Historical Companion
Indian Food: A Historical Companion
Description
From the Jacket :

This Companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term 'Indian food'. Drawing upon material from a range of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - the book chronologically details the history of Indian food, beginning with prehistoric times and ending with British rule. Achaya discusses the various regional cuisines, theories and classification of food, as well as the customs, rituals and beliefs observed by different communities and religious groups. This book won an international prize awarded by the Italian food promotion organization, Premio Langhe Ceretto in 1995. Extensively revised since its first publication in 1994, this rich storehouse of fascinating information on Indian food will interest food aficionados, historians, anthropologists, and general readers.

About the Author :

K.T. Achaya (1927-2002) pursued scientific research in the areas of oilseeds, vegetable oils, processed foods and nutrition. His other books include The Food Industries of British India (OUP, 1994) and A Historical Dictionary of Indian Food (OUP, 1998).

Excerpts From Reviews:

'This is a serious, in-depth research into the history of Indian food...a fascinating study...enriched by an extensive glossary, clear illustrations and a mountain of references.' - Business Standard

'This is a superb book...clearly written, [and] will be of interest not just to epicures but to historians and students of Indian society. Now that we have this book, we may wonder how for so long we got on without it.' - Frontline

'Achaya has charted a magnificent course. ...There is enough material here to tickle the fancy of a practicing foodie, for whom there are delicious tidbits....' - The Indian Review of Books

'Achaya presents his knowledge well, capturing and making manageable the vastness and complexity of Indian food....His balanced approach brings new insights to a subject which has rarely been turned into a book...should stimulate the appetite of those who are beginning to relish the role of food in the development of Indian civilization.' - The Statesman

'Achaya has done a commendable job of writing the history of Indian food... .He covers a great deal of ground in painstaking... and interesting detail.' - India Today

CONTENTS

Chapter 1
ANCESTRAL LEGACIES
The world, man and his food1
Tools of early man in India1
The first paintings5
Language and food7
Words for food in Sanskrit7
Indian words in foreign tongues11
  Box 1: A Word Puzzle9

Chapter 2

HARAPPAN SPREAD
Origins13
Foods raised in the Indus Valley15
Raising crops19
Methods of storing food21
Ways of preparing and eating food23
Trade26
Decline of the Harappan Civilization27
  Box 2: Weighing, Measuring, Counting14
  Box 3: Extracting Metals, and Using Them25

Chapter 3

FOODS OF THE GODS
The Aryans28
Vedic Agriculture28
Cereals and pulses33
Milk Products34
Fruits and vegetables35
Oilseeds and oils36
Salt, spices and condiments37
Sweet foods37
Water and other beverages39
The expansion of the Aryans40
  Box 4: Sanskrit Sources32
  Box 5: The Mysterious Soma38

Chapter 4

THE FOODS OF SOUTH INDIA
Influences on the food culture of the south41
Archaeological food finds in south India42
Food in Tamil literature43
Rice in southern diet45
Other foods of the south46
Trade in food in ancient south India50
  Box 6: Tamil Literature44
  Box 7: Chewing the Betel Leaf48

Chapter 5

MEAT AND DRINKS
The prevalence of meat-eating53
The emergence of prohibition and the spread of vegetarianism55
Alcoholic beverages57
  Box 8: The Dressing of Meat54
  Box 9: A Choice of Liquors59

Chapter 6

INDIAN FOOD ETHOS
Aryan Food beliefs61
The idea of food61
The classification of food61
Kaccha and pucca food62
Pollution and food63
Domestic cooking practices64
Eating rituals and ceremonies64
Festival and temple foods69
Fasts69
Buddhist food concepts70
Jain ethos72
The Sikh dispensation72
The jewish food laws73
The Christian ethic74
Food among the Parsis74
Food and Islam75
  Box 10: Hindu Food Taxonomy65
  Box 11: Good Host and Honoured Guest66

Chapter 7

FOOD AND THE INDIAN DOCTORS
Hot and cold foods77
Recommended amounts and kinds of food79
Foodgrains82
Oilseeds and oils83
Vegetables and fruit83
Milk and its products83
Flesh foods84
Sweet items85
Salt, Vinegar and asafoetida86
Water87
Therapeutic diets87
  Box 12: Fathers of Indian Medical science78
  Box 13: A Widespread Food Theory80

Chapter 8

ROYAL FARE
Manasollasa88
Rice, wheat and imagination88
Meat for a King90
The many wonders of milk91
Satisfying a sweet tooth91
Foods of a royal couple92
Karnataka92
Royal feasts92
Dining together92
Sivatattvaratnakara93
The royal kitchen and cooking accoutrements93
Kinds of food94
Accompaniments94
North India95
Epic feasts95
Three royal meals95
  Box 14: Royal Authors89
  Box 15: Royal Recipes96

Chapter 9

UTENSILS AND FOOD PREPARATION
Domestic operations98
Grinding and pounding98
Ways of cooking101
Kitchen and table utensils103
Large-scale operations108
Professional cooking and dining108
Alcoholic drinks108
Parched, puffed and parboiled rice110
Oilseed processing110
Sugarcane pressing and juice processing112
Honey114
Salt114
Cold Water and ice115
  Box 16: Utensils of the Vedic Sacrifice104
  Box 17: Water-ices and Ice-Creams116

Chapter 10

REGIONAL CUISINES
South India118
Karnataka118
The Kodavas122
Hyderabad123
Kerala123
Eastern india128
Bengal128
Assam128
Orissa133
Western India133
Gujarat133
Bohri Muslims136
The Parsis136
Goa136
The East Indians137
North India137
Kashmir137
Rajasthan140
Uttar Pradesh and Bihar140
  Box 18: Karnataka Food Progression119
  Box 19: Snacks of the South125
  Box 20: Sixteenth-Century Gujarathi Dishes135
 Box 21: Breads of India138

Chapter 11

FOOD TALES OF THE EARLY TRAVELLERS
The Greeks and the foods of India142
Seekers from China145
Arab reactios151
  Box 22: Foreign Snapshots of Indian Kings146
  Box 23: Trees of the Buddha149

Chapter 12

MUSLIM BONUS
The Sultan's etiquette154
The food of the gentry156
Kings' drinks157
The Imperial cuisine158
The fruits of Hindustan159
The common fare162
  Box 24: The Jilebi155
  Box 25: Only Ganges Water for the Emperor161

Chapter 13

THE COMING OF THE EUROPEANS
The early comers163
On the wonders of Vijayanagar165
Scientist travellers168
The Jesuits169
British narratives on Indian food170
The diaries of a mixed bouquet of visitors173
Colonial repast176
  Box 26: Cities of Yore166
  Box 27: Heady Stuff171

Chapter 14

STAPLES OF YORE
Cereals179
Pulses188
Oilseeds193
  Box 28: Plant Evolution180
  Box 29: Seeds as Weights195

Chapter 15

PLEASING THE PALATE
Tubers198
The edible aroids198
Yams198
Sweet potato199
Vegetables199
Green leafy vegetables199
Radish and carrot200
Brinjal, bhendi and ambadi201
Fruits202
Melons, gourds and pumpkins202
Early fruits204
Major cultivated fruits206
Plums, pears, apples and their like 206
Spices and condiments213
Pungent spices from below the ground214
The Pepper family214
Other spices215
The Sugarcane215
Origin215
  Box 30: A Bunch of Bananas207
  Box 31: Citrus Relatives211

Chapter 16

BOUNTY FROM THE NEW WORLD
Oilseeds218
Nuts222
Fruits223
Vegetables225
Pleasurable foods227
  Box 32: Early Animal Transfers234
  Box 33: Reaching America Before Columbus236
References239
Glossary and Index of non-English words260
Index of Latin names285
Author Index291
General Index298

Indian Food: A Historical Companion

Item Code:
IDE898
Cover:
Paperback
Edition:
2007
ISBN:
0195644166
Size:
9.5" X 7.3"
Pages:
338 (B & W Illus: 107, Line Drawings: 34)
Price:
$30.00   Shipping Free
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From the Jacket :

This Companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term 'Indian food'. Drawing upon material from a range of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - the book chronologically details the history of Indian food, beginning with prehistoric times and ending with British rule. Achaya discusses the various regional cuisines, theories and classification of food, as well as the customs, rituals and beliefs observed by different communities and religious groups. This book won an international prize awarded by the Italian food promotion organization, Premio Langhe Ceretto in 1995. Extensively revised since its first publication in 1994, this rich storehouse of fascinating information on Indian food will interest food aficionados, historians, anthropologists, and general readers.

About the Author :

K.T. Achaya (1927-2002) pursued scientific research in the areas of oilseeds, vegetable oils, processed foods and nutrition. His other books include The Food Industries of British India (OUP, 1994) and A Historical Dictionary of Indian Food (OUP, 1998).

Excerpts From Reviews:

'This is a serious, in-depth research into the history of Indian food...a fascinating study...enriched by an extensive glossary, clear illustrations and a mountain of references.' - Business Standard

'This is a superb book...clearly written, [and] will be of interest not just to epicures but to historians and students of Indian society. Now that we have this book, we may wonder how for so long we got on without it.' - Frontline

'Achaya has charted a magnificent course. ...There is enough material here to tickle the fancy of a practicing foodie, for whom there are delicious tidbits....' - The Indian Review of Books

'Achaya presents his knowledge well, capturing and making manageable the vastness and complexity of Indian food....His balanced approach brings new insights to a subject which has rarely been turned into a book...should stimulate the appetite of those who are beginning to relish the role of food in the development of Indian civilization.' - The Statesman

'Achaya has done a commendable job of writing the history of Indian food... .He covers a great deal of ground in painstaking... and interesting detail.' - India Today

CONTENTS

Chapter 1
ANCESTRAL LEGACIES
The world, man and his food1
Tools of early man in India1
The first paintings5
Language and food7
Words for food in Sanskrit7
Indian words in foreign tongues11
  Box 1: A Word Puzzle9

Chapter 2

HARAPPAN SPREAD
Origins13
Foods raised in the Indus Valley15
Raising crops19
Methods of storing food21
Ways of preparing and eating food23
Trade26
Decline of the Harappan Civilization27
  Box 2: Weighing, Measuring, Counting14
  Box 3: Extracting Metals, and Using Them25

Chapter 3

FOODS OF THE GODS
The Aryans28
Vedic Agriculture28
Cereals and pulses33
Milk Products34
Fruits and vegetables35
Oilseeds and oils36
Salt, spices and condiments37
Sweet foods37
Water and other beverages39
The expansion of the Aryans40
  Box 4: Sanskrit Sources32
  Box 5: The Mysterious Soma38

Chapter 4

THE FOODS OF SOUTH INDIA
Influences on the food culture of the south41
Archaeological food finds in south India42
Food in Tamil literature43
Rice in southern diet45
Other foods of the south46
Trade in food in ancient south India50
  Box 6: Tamil Literature44
  Box 7: Chewing the Betel Leaf48

Chapter 5

MEAT AND DRINKS
The prevalence of meat-eating53
The emergence of prohibition and the spread of vegetarianism55
Alcoholic beverages57
  Box 8: The Dressing of Meat54
  Box 9: A Choice of Liquors59

Chapter 6

INDIAN FOOD ETHOS
Aryan Food beliefs61
The idea of food61
The classification of food61
Kaccha and pucca food62
Pollution and food63
Domestic cooking practices64
Eating rituals and ceremonies64
Festival and temple foods69
Fasts69
Buddhist food concepts70
Jain ethos72
The Sikh dispensation72
The jewish food laws73
The Christian ethic74
Food among the Parsis74
Food and Islam75
  Box 10: Hindu Food Taxonomy65
  Box 11: Good Host and Honoured Guest66

Chapter 7

FOOD AND THE INDIAN DOCTORS
Hot and cold foods77
Recommended amounts and kinds of food79
Foodgrains82
Oilseeds and oils83
Vegetables and fruit83
Milk and its products83
Flesh foods84
Sweet items85
Salt, Vinegar and asafoetida86
Water87
Therapeutic diets87
  Box 12: Fathers of Indian Medical science78
  Box 13: A Widespread Food Theory80

Chapter 8

ROYAL FARE
Manasollasa88
Rice, wheat and imagination88
Meat for a King90
The many wonders of milk91
Satisfying a sweet tooth91
Foods of a royal couple92
Karnataka92
Royal feasts92
Dining together92
Sivatattvaratnakara93
The royal kitchen and cooking accoutrements93
Kinds of food94
Accompaniments94
North India95
Epic feasts95
Three royal meals95
  Box 14: Royal Authors89
  Box 15: Royal Recipes96

Chapter 9

UTENSILS AND FOOD PREPARATION
Domestic operations98
Grinding and pounding98
Ways of cooking101
Kitchen and table utensils103
Large-scale operations108
Professional cooking and dining108
Alcoholic drinks108
Parched, puffed and parboiled rice110
Oilseed processing110
Sugarcane pressing and juice processing112
Honey114
Salt114
Cold Water and ice115
  Box 16: Utensils of the Vedic Sacrifice104
  Box 17: Water-ices and Ice-Creams116

Chapter 10

REGIONAL CUISINES
South India118
Karnataka118
The Kodavas122
Hyderabad123
Kerala123
Eastern india128
Bengal128
Assam128
Orissa133
Western India133
Gujarat133
Bohri Muslims136
The Parsis136
Goa136
The East Indians137
North India137
Kashmir137
Rajasthan140
Uttar Pradesh and Bihar140
  Box 18: Karnataka Food Progression119
  Box 19: Snacks of the South125
  Box 20: Sixteenth-Century Gujarathi Dishes135
 Box 21: Breads of India138

Chapter 11

FOOD TALES OF THE EARLY TRAVELLERS
The Greeks and the foods of India142
Seekers from China145
Arab reactios151
  Box 22: Foreign Snapshots of Indian Kings146
  Box 23: Trees of the Buddha149

Chapter 12

MUSLIM BONUS
The Sultan's etiquette154
The food of the gentry156
Kings' drinks157
The Imperial cuisine158
The fruits of Hindustan159
The common fare162
  Box 24: The Jilebi155
  Box 25: Only Ganges Water for the Emperor161

Chapter 13

THE COMING OF THE EUROPEANS
The early comers163
On the wonders of Vijayanagar165
Scientist travellers168
The Jesuits169
British narratives on Indian food170
The diaries of a mixed bouquet of visitors173
Colonial repast176
  Box 26: Cities of Yore166
  Box 27: Heady Stuff171

Chapter 14

STAPLES OF YORE
Cereals179
Pulses188
Oilseeds193
  Box 28: Plant Evolution180
  Box 29: Seeds as Weights195

Chapter 15

PLEASING THE PALATE
Tubers198
The edible aroids198
Yams198
Sweet potato199
Vegetables199
Green leafy vegetables199
Radish and carrot200
Brinjal, bhendi and ambadi201
Fruits202
Melons, gourds and pumpkins202
Early fruits204
Major cultivated fruits206
Plums, pears, apples and their like 206
Spices and condiments213
Pungent spices from below the ground214
The Pepper family214
Other spices215
The Sugarcane215
Origin215
  Box 30: A Bunch of Bananas207
  Box 31: Citrus Relatives211

Chapter 16

BOUNTY FROM THE NEW WORLD
Oilseeds218
Nuts222
Fruits223
Vegetables225
Pleasurable foods227
  Box 32: Early Animal Transfers234
  Box 33: Reaching America Before Columbus236
References239
Glossary and Index of non-English words260
Index of Latin names285
Author Index291
General Index298

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