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Princeton University Library Catalog
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A historical dictionary of Indian food / K.T. Achaya.
Author
Achaya, K. T.
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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
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Details
Subject(s)
Cooking, Indic
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Dictionaries
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Dictionaries
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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.
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