Culinary Traditions of Medieval Karnataka PDF Download

Author: Maṅgarasa
Publisher:
ISBN: 9789350500316
Category : Cooking
Languages : en
Pages : 112

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Author: Paul Freedman
Publisher: University of California Press
ISBN: 0520283589
Category : Cooking
Languages : en
Pages : 420

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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Author: Colleen Taylor Sen
Publisher: Reaktion Books
ISBN: 1780233914
Category : Cooking
Languages : en
Pages : 351

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Book Description
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.

Author: Zilkia Janer
Publisher: Taylor & Francis
ISBN: 100081808X
Category : Science
Languages : en
Pages : 205

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Book Description
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.

Author: Emma J. Flatt
Publisher: Cambridge University Press
ISBN: 1108481930
Category : Biography & Autobiography
Languages : en
Pages : 339

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Book Description
Illuminates the centrality of courtliness in the political and cultural life of the Deccan in the fifteenth and sixteenth centuries.

Author: Sharif Gemie
Publisher: Manchester University Press
ISBN: 1526114631
Category : History
Languages : en
Pages : 344

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Book Description
This is the first history of the Hippie Trail. It records the joys and pains of budget travel to Kathmandu, India, Afghanistan and other ‘points east’ in the 1960s and 1970s. Written in a clear, simple style, it provides detailed analysis of the motivations and the experiences of hundreds of thousands of hippies who travelled eastwards. The book is structured around four key debates: were the travellers simply motivated by a search for drugs? Did they encounter love or sexual freedom on the road? Were they basically just tourists? Did they resemble pilgrims? It also considers how the travellers have been represented in films, novels and autobiographical accounts, and will appeal to those interested in the Trail or the 1960s counterculture, as well as students taking courses relating to the 1960s.

Author: D. N. Jha
Publisher: Verso Books
ISBN: 178960933X
Category : Political Science
Languages : en
Pages : 191

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Hugely controversial upon its publication in India, this book has already been banned by the Hyderabad Civil Court and the author's life has been threatened. Jha argues against the historical sanctity of the cow in India, in an illuminating response to the prevailing attitudes about beef that have been fiercely supported by the current Hindu right-wing government and the fundamentalist groups backing it.

Author: K.T. Achaya
Publisher: Universities Press
ISBN: 9788173712937
Category : Diet
Languages : en
Pages : 152

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Book Description
This Book Outlines The Variety Of Cuisines, Food Materials And Dishes That Collectively Form Indian Food . It Draws Upon A Range Of Sources Literature, Archeology, Epigraphic Records, Anthropology, Philology, Botanical And Genetical Studies To Trace The History Of Indian Food: Classification, Customs, Rituals And Beliefs, Including The Etymology Of Food Terms. It Shows How Our Wonderful Indian Cuisine, With All Its Regional Variants, Is The Outcome Of Food Plants Brought Into India From Numerous Directions Over Thousands Of Years. And Of A Social Ethic In Which Cleanliness Was Indeed Next To Godliness.

Author: Tanya Abraham
Publisher: Niyogi Books
ISBN: 9389136261
Category : Cooking
Languages : en
Pages : 168

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Book Description
Eating With History: Ancient Trade-Influenced Cuisines of Kerala is an invaluable compendium of a culinary tradition and variety of food recipes that evolved out of Kerala’s kitchens. The food trail is extensive and as varied as it can get. The proximity to the sea and the natural beauty and resources of the state–especially the fragrant spices which grew in abundance–attracted inhabitants of foreign soils and inspired them to initiate overseas trade along what was later known as the Spice Route. In a state with fish, other sea food and vegetables dominating people’s food habits, the various kinds of meats, foreign cooking techniques and exotic flavours were curried to life from foreign trade influences and became significant foods. There are numerous recipes in each foreign-influenced community in Kerala, well represented in this book, in meticulous detail. These recipes were cherished by the families and handed down generations via cross-cultural interactions within Jews of the Paradesi and Malabari sects, Syrian Christians, Muslims, Anglo-Indians, Latin Catholics and others who mingled with and evolved from the local populace. The book provides a well-researched and rich cultural history of foreign food culture, tracing how the new elements adapted to local food traditions and evolved as a parallel line of foods, creating new textures, flavours and tastes.

Author: K. T. Achaya
Publisher: Oxford University Press, USA
ISBN: 9780195658682
Category : Cooking
Languages : en
Pages : 347

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Book Description
An alphabetical listing of Indian food materials, cuisines and recipes of India, and the health aspects of the foods, which makes reference to the literature, archaeology, historical writing, botany and genetics of India.