Author: Om Prakash
Publisher:
ISBN:
Category : Agriculture and state
Languages : en
Pages : 520

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Book Description

Author: Partho Pratim Seal
Publisher: Taylor & Francis
ISBN: 1000872165
Category : Social Science
Languages : en
Pages : 175

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Book Description
This book explores food in India and its evolution from prehistoric times to contemporary food trends while highlighting the intersections between culture, rituals, environment, and the economy with food, ingredients, and eating practices. It looks at the history of food and food preferences in India by studying historical, medicinal, and religious texts. The book analyses preferences and taboos from social, anthropological, cultural, political, and economic perspectives, mapping how food practices influence and are influenced by religion, production and distribution, ecology, and social class. It also examines consumption practices, problems with food production, agricultural distress, food and farming reforms, globalisation of food, the adoption of sustainable practices, and the future of farming, diets, and eating. Engaging and comprehensive, this book will be an essential read for scholars and researchers of anthropology, social and cultural anthropology, sociology, cultural studies, political studies, development studies, and food studies.

Author: Sanjeev Kumar
Publisher: Cambridge Scholars Publishing
ISBN: 1443894338
Category : Business & Economics
Languages : en
Pages : 145

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Book Description
This is the first book to study taxation and revenue collection through a detailed analysis of public finance and financial administration in four major Indian texts, namely Mahabharata, Manusmriti, Shukranitisar and Arthashastra, as philosophers trained in the Indian classic tradition and scholars working on ancient Indian wisdom mostly prefer a more abstract approach. India has a long tradition of at least two millennia of active philosophizing in the fields of logic, ethics, epistemology and metaphysics, though many in the West feel hesitant in according it the title “philosophy” in their sense of the word. Furthermore, few in India have taken it beyond philosophy towards active knowledge. This book re-visits and re-interprets the contexts of these texts with logic and objectivity to bring the pearls of knowledge found within into the present day, showing that Sanskrit is still the lingua franca of intellectual dialogue in India.

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: Jyoti Prakash Tamang
Publisher: Springer Nature
ISBN: 9811514860
Category : Technology & Engineering
Languages : en
Pages : 687

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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: Jyoti Prakash Tamang
Publisher: Springer
ISBN: 8132228006
Category : Technology & Engineering
Languages : en
Pages : 419

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Book Description
Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

Author: P. KANAGASABAPATHI,
Publisher: PHI Learning Pvt. Ltd.
ISBN: 8120345630
Category : Business & Economics
Languages : en
Pages : 349

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Book Description
This comprehensive and extensively researched study deals primarily with the economic, business and management models from the Indian perspectives. The third edition of the book presents updated details, latest data and new information obtained from authentic sources in order to understand the topics discussed. It provides detailed information collected from field studies undertaken in different industrial and business centres across the country. The details contained in the book have been obtained from various empirical and research studies and reputed national and international sources. The author contends that India remained a strong economic, business and management power for most of the time in history, and the country has the potential to achieve the premier status even today. He gives masterly analysis of not only the Indian economic, business and management models, but also the popular economic, business and management models of the other countries. The author asserts that a paradigm shift in thinking is urgently needed to understand the ground realities and the functioning Indian systems, so that the country could be taken forward with the necessary orientation and suitable policies. Intended primarily for the postgraduate students of Management, the book would also be useful to the students of Economics and Commerce, as well as to the professionals interested in the study of the Indian economy, business and management from the Indian perspectives. KEY FEATURES : A unique presentation of the Indian economic environment and its functioning models since the ancient periods. Comparative study of the Eastern and Western business models giving a holistic view of the subject. Historical development of the Indian management systems and the Western theories with details of contemporary management practices. Text reinforced with plenty of data to validate the concepts and a large number of examples and case studies to illustrate the concepts discussed. Updated with the latest data, recent developments and new information.

Author: Jyoti Prakash Tamang
Publisher: CRC Press
ISBN: 1040068022
Category : Technology & Engineering
Languages : en
Pages : 364

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Book Description
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Author: Sahana Singh
Publisher: Notion Press
ISBN: 194758653X
Category : History
Languages : en
Pages : 88

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Book Description
Just a thousand years ago, India was dotted with universities across its length and breadth, where international students flocked to gain credentials in advanced education. This illustrated book describes how these multi-disciplinary centers of learning existed in several forms such as forest universities, brick-and-mortar universities and temple universities. It examines the funding for these citadels of learning and their graduation ceremonies. The process by which India’s ancient systems of education helped to fuel a knowledge revolution around the world with its manuscripts, forming the basis for monographs and academic papers, is explained with references. The marauding incursions by Muslim invaders, which disrupted the idyllic world of university learning in India, followed by European colonization, which led to further erosion and degeneration of India’s traditional learning systems, have been taken up in some detail. Readers will get a snapshot view of India's education system down the ages from ancient to modern times.

Author: Jakob A. Klein
Publisher: Bloomsbury Publishing
ISBN: 1350001147
Category : Social Science
Languages : en
Pages : 503

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Book Description
Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.