num_pages: 364
description: With its enormous variety of cuisines food materials and dishes Indian food has become popular all over the world. The dominant flavor of this gastronomic Companion is historical and drawing on a variety of sources - literature archaeology epigraphic records anthropology philology andbotanical and genetic studies - it offers a gamut of interesting facts pertaining to the origins and evolution of Indian food. There are separate chapters on prehistoric cooking methods regional cuisines the theories and classification of foods as codified by ancient Indian doctors customs andrituals the etymology of food-words and the shift towards vegetarianism with the advent of Buddhism and Jainism. This companion outlines the enormous variety of cuisines food materials and dishes that collectively fall under the term Indian food.
language: English
title: A Historical Dictionary of Indian Food
publisher: Oxford University Press