A historical dictionary of Indian food / K.T. Achaya.

Author
Achaya, K. T. [Browse]
Format
Book
Language
English
Published/​Created
Delhi ; New York : Oxford University Press, 1998.
Description
xvi, 347 pages ; 22 cm

Availability

Copies in the Library

Location Call Number Status Location Service Notes
Firestone Library - Stacks TX724.5.A1 A24 1998 Browse related items Request

    Details

    Subject(s)
    Rare books genre
    Summary note
    "This dictionary contains a wealth of information on the food materials, food ethos, cuisine and recipes of India. It draws upon literature, archaeology, historical writing, botany and genetics to situate Indian foods in time and place. The country's oldest literatures, Sanskrit, Pali, Tamil and Kannada, have been drawn upon extensively, as have the often illuminating accounts of visitors to India. Fascinating details covered here include the migration of food plants - such as the potato, tomato, papaya and chilli - from the New World to India through Portuguese and Spanish agency and their rapid integration into Indian cuisine." "With an extensive cross-referencing system that guides readers along the food-routes of India, this is an indispensable handbook for all interested in cooking, eating or researching Indian food."--Jacket.
    Bibliographic references
    Includes bibliographical references (p. [277]-306) and indexes.
    Other title(s)
    Indian food
    ISBN
    • 0195642546
    • 9780195642544
    LCCN
    98903528
    OCLC
    39985960
    Statement on language in description
    Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage. Read more...
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