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Author: Rekha Rao Publisher: ISBN: 9781675873571 Category : Languages : en Pages : 58
Book Description
This book explores two prevalent beverages of the ancient Vedic period. Nearly 4000 years ago, these beverages called Soma (a stimulant) and Sura (beer like beverage) were in vogue. They were meticulously prepared and offered to deities in Soma Yajnas. The book illustrates why the supreme deity Indra was fond of consuming Soma. A study of the ingredients, the associated ideology and mythical content is presented along with the process for making and consuming these beverages.
Author: Rekha Rao Publisher: ISBN: 9781675873571 Category : Languages : en Pages : 58
Book Description
This book explores two prevalent beverages of the ancient Vedic period. Nearly 4000 years ago, these beverages called Soma (a stimulant) and Sura (beer like beverage) were in vogue. They were meticulously prepared and offered to deities in Soma Yajnas. The book illustrates why the supreme deity Indra was fond of consuming Soma. A study of the ingredients, the associated ideology and mythical content is presented along with the process for making and consuming these beverages.
Author: Jyoti Prakash Tamang Publisher: Springer Nature ISBN: 9811514860 Category : Technology & Engineering Languages : en Pages : 687
Book Description
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
Author: Jiří Jákl Publisher: BRILL ISBN: 9004417036 Category : History Languages : en Pages : 406
Book Description
In Alcohol in Early Java: Its Social and Cultural Significance, Jiří Jákl offers an account of the history of alcohol in pre-Islamic Java (9-15th C.E.).
Author: Matthew Clark Publisher: Aeon Books ISBN: 1913274411 Category : Body, Mind & Spirit Languages : en Pages : 336
Book Description
A modern exploration of ancient wisdom relating to psychoactive plants. The ancient ritual drink used in religious ceremonies and known as soma in India and as haoma in the Zoroastrian tradition is praised in the highest terms - as a kind of deity - in both Zoroastrian and Vedic texts, which date from around 1,700 - 1,500 BCE. It is said to provide health, power, wisdom and even immortality. Many theories have been published about the possible botanical identity of this 'nectar of immortality', a plant which appears to have psychedelic/entheogenic properties. Matthew Clark spent several years researching and travelling widely in his quest of soma and in his fascinating, original and highly readable book, Clark reviews scholarly research, explores mythology and ritual and shares his extensive knowledge of psychoactive plants and fungi. The author suggests that the visionary soma drink was based on analogues of ayahuasca, using a variety of plants, some of which can now be identified.
Author: David L. Spess Publisher: Simon and Schuster ISBN: 1594775656 Category : Religion Languages : en Pages : 117
Book Description
The definitive work on the ancient Hindu soma rituals mentioned in the Vedas and debated by scholars for decades. • The first book to identify the mysterious soma plant. • A breakthrough book that reenvisions the role of psychoactive plants in religion. Soma has been shrouded in mystery for centuries. It is simultaneously a sacred hallucinogenic plant used in secret rituals, a personified God, and an important cosmological principle. Summarizing all previous research on the subject, David Spess goes far beyond his predecessors and shows that soma provides an important key to the understanding of the earliest systemized methods of medicine, psychology, magic, rejuvenation, longevity, and alchemy. Most significant is that his intensive research provides the most compelling case yet for actual identification of the plants that served as the basis for the divine hallucinogen Nelumbo nucifera, the sacred lotus of India, as well as some members of the Nymphaea genus. With the renewed interest in the ritual use of psychoactive substances, shamanism, psychic phenomena, and alternative modalities of healing, Soma provides a much needed bridge between Eastern and Western esoteric traditions. Contained within the enigmatic verses about soma in the Rig Veda is a secret about ourselves and the nature of our relationship to the world and cosmos. Soma makes this knowledge available to us once again.
Author: A.L. Basham Publisher: Motilal Banarsidass ISBN: 8120840690 Category : Religion Languages : en Pages : 199
Book Description
Modelled on A.L. Bashamís monumental work The Wonder That Was India, this account of the Origins and Development of Classical Hinduism represents a lifetime of reflection on the subject and offers an intriguing introduction to one of the richest of all Asian traditions. The late A. L. Basham was one of the world s foremost authorities on ancient Indian culture and religion. Modelled on his monumental work ‘The Wonder That Was India’, this account of the origins and development of classical Hinduism represents a lifetime of reflection on the subject and offers an intriguing introduction to one of the richest of all Asian traditions. Synthesizing Basham s great knowledge of the art, architecture, literature, and religion of South Asia, this concise history traces the spiritual life of Indian from the time of the Indus Culture through the crystallization of classical Hinduism in the first centuries of the common era and includes a final chapter by the editor, Kenneth G. Zysk, on Hinduism after the classical period. Uniquely comprehensive, it chronicles as well the rise of other mystical and ascetic traditions, such as Buddhism and Jainism, and follows Hinduism s later incarnations in the West. With its vivid presentation of Hinduism s sources and its clearly written explanations and analyses of the major Hindu texts-among them the Rg-veda, the Brahmanas, Upanisads, and the Mahabharata and Ramayana-The Origins of Classical Hinduism clarifies much of Hinduism s enduring mystique. Offering an especially helpful bibliography, numerous illustrations of Hindu art never before published, and a lucid, accessible style, this book is must reading for anyone who has ever been intrigued by this fascinating religion. For more info, please log on to www.mlbd.co.in
Author: Alan J. Buglass Publisher: John Wiley & Sons ISBN: 0470976659 Category : Technology & Engineering Languages : en Pages : 1207
Book Description
HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.
Author: Peter M. Miller Publisher: Springer Science & Business Media ISBN: 1461326575 Category : Science Languages : en Pages : 520
Book Description
The abuse of alcohol presents a major health problem throughout the world. Until recently both clinical and research efforts have been geared toward treatment and rehabilitation of alcoholism. With the growing num ber of problem drinkers entering treatment, the need for a better under standing of the prevention of alcohol abuse has become increasingly evi dent. Although still in its infancy, the field of alcoholism prevention is growing at a rapid rate. Increasing numbers of behavioral scientists through out the world are conducting or planning prevention projects. Policy plan ners, school administrators, military agencies, community groups, state and local alcoholism agencies, and industries are initiating alcohol abuse preven tion programs with fervor. Legislators at all levels of government are also developing a keen interest in legislation aimed at reducing the extent of problem drinking. This book represents one of the first systematic attempts to compile a comprehensive text on the prevention of alcohol abuse. Many of the con tributors to Prevention 0/ Alcohol Abuse have international reputations that strengthen their understanding of the complex nature of prevention. By providing a critical review of the current knowledge about prevention, the text will serve to stimulate and lay the groundwork for further prevention efforts. We thank all of the chapter authors for their excellent contributions. It is through their efforts that the field will thrive. Our appreciation also is expressed to Leonard Pace, formerly of Plenum Press, for his encourage ment and helpful comments in the development of the text.
Author: Rekha Rao
Author: Rekha Rao
Author: 
Author: Jyoti Prakash Tamang
Author: Jiří Jákl
Author: Matthew Clark
Author: David L. Spess
Author: Dhīrendra Krishna Bose
Author: A.L. Basham
Author: Alan J. Buglass
Author: Peter M. Miller