Feasts and fasts: a history of food in India
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
London
Reaktion Books
2015
|
| Schriftenreihe: | Foods and nations
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | 349 Seiten Illustrationen |
| ISBN: | 9781780233529 1780233523 |
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CONTENTS
Introduction 7
ONE
Climate, Crops and Prehistory 10
TWO
The Age of Ritual, 1700—1100 bce 34
THREE
The Renunciant Tradition and Vegetarianism,
IOOO—3OO BCE 47
FOUR
Global India and the New Orthodoxy,
300 bce-500 ce 72
FIVE
New Religious Trends and Movements:
Feasting and Fasting, 500—1000 ce pj
six
Food and Indian Doctors, 600 bce—600 ce 117
SEVEN
The Middle Ages: The Manas o lass a,
Lokopakara and Regional Cuisines, 600—1300 ce 137
EIGHT
The Delhi Sultanate: Ni ’matnama, Supa Shastra and
Ksemakutuhalam, 1300—1550 132
NINE
The Mughal Dynasty and its Successors,
1526—1857 179
TEN
The Europeans, the Princes and their Legacy,
1500—1947 208
ELEVEN
An Overview of Indian Cuisine: The Meal, Cooking Techniques
and Regional Variations 238
TWELVE
New Trends in Indian Food, 1947—Present 273
THIRTEEN
The Food of the Indian Diaspora 291
Timeline 312
References 313
Select Bibliography 333
Acknowledgements 340
Photo Acknowledgements 341
Index 342
The second most populous country in the world after China
and the seventh largest in area, India is unique among nations
in its diversity of climates, languages, religions, tribes, customs and
cuisines. Today, Indian food in its many incarnations has become
a world cuisine. This reflects an increased awareness of the virtues
of a traditional Indian diet, especially the centrality of fruits, vege-
tables and grains and the extensive use of spices, the benefits of
which have been confirmed by modern science.
For thousands of years, the subcontinent was the centre of a
vast network of land and sea trade routes — conduits for plants,
ingredients, dishes and cooking techniques to and from the rest
of the world. Foreign visitors have long marvelled at India’s agri-
cultural bounty, including its ancient indigenous plants, such as
lentils, mangoes, turmeric and pepper, all of which have been
central to the Indian diet for thousands of years.
Yet what is it that makes Indian food so recognizably Indian,
and how did it get that way? Feasts and Fasts is an exploration of
Indian cuisine in the context of the country’s religious, moral,
social and philosophical development. It addresses topics such as
dietary prescriptions and proscriptions, the origins of vegetarian-
ism, culinary borrowings and innovations, the use of spices and
the inseparable links between diet, health and medicine. It also
looks at special foods for festivals, street foods and the splendour
of Mughal feasts. This lavishly illustrated book gives a mouth-
watering tour of India’s regional cuisines, containing numerous
recipes to interest and excite readers.
colleen taylor sen is an independent food historian and writer
based in Chicago, specializing in the cuisine of the Indian sub-
continent. Her previous publications include Curry: A Global
History (Reaktion, 2009) and Street Food Around the World: An
Encyclopedia of Food and Culture (co-editor, 2013).
With 100 illustrations, 86 in colour |
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| title | Feasts and fasts a history of food in India |
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