A historical dictionary of Indian food
By: K.T. Achaya.
Publisher: Oxford University Press
Published: 1998
Place of publication: Delhi; New York
Language: eng
Number of pages: 347
Subjects: Cookery, Indic -- Dictionaries
Other titles: Indian food
Description: "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.
Notes: Includes bibliographical references (p. [277]-306) and indexes.