Download or read book Culinary Traditions of Medieval Karnataka written by Maṅgarasa and published by . This book was released on 2012 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food in Time and Place written by Paul Freedman and published by Univ of California Press. This book was released on 2014-11-24 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Download or read book Feasts and Fasts written by Colleen Taylor Sen and published by Reaktion Books. This book was released on 2014-11-15 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Download or read book The Coloniality of Modern Taste written by Zilkia Janer and published by Taylor & Francis. This book was released on 2022-12-30 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.
Download or read book The Courts of the Deccan Sultanates written by Emma J. Flatt and published by Cambridge University Press. This book was released on 2019-07-18 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Illuminates the centrality of courtliness in the political and cultural life of the Deccan in the fifteenth and sixteenth centuries.
Download or read book The Cuisines of India written by Smita Chandra and published by Ecco. This book was released on 2001-08-01 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exotic culinary journey through the rich and flavorful regions of India is filled with a wealth of unusual as well as traditional recipes accompanied by descriptons of locales, legends, history, and stunning illustrations. 20,000 first printing.
Download or read book Culinary Culture in Colonial India written by Utsa Ray and published by Cambridge University Press. This book was released on 2015-01-05 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Discusses the cuisine to understand the construction of colonial middle-class in Bengal"--
Download or read book The Sterling Cookbook Karnataka Cuisine written by and published by Sterling Publishers Pvt. Ltd. This book was released on with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: About the Book A top-of-the culinary expert, Ranee Vijaya Kuttaiah has created delectable menus for top corporate hosues. She has also taught the intricacies of Coorg cuisine to the chefs of the Taj Gateway and the Taj West End Hotel, Bangalore.
Download or read book The Book of Sent Sov written by Robin M. Vogelzang and published by Tamesis Books. This book was released on 2008 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan. It is anonymous and, like the majority of medieval cookery books, is the product of a complex process of transmission, with multiple manuscript copies and readers who have left their mark on it. The contents are eminently practical. Successive cooks have recorded their own methods of preparing the dishes and recipes included, blending several culinary traditions in a single work. Sent Soví is also a reliable source of information on the cookery of the territories of the Crown of Aragon before the revolution caused by the arrival of products from the Americas. This edition includes both an English translation, by Robin Vogelzang, and the original Catalan version. It has been the editor's aim to clarify the difficult passages in the book - sometimes corrupted because of the complex manuscript tradition - so that it can be understood as easily as possible by its twenty-first-century readers. JOAN SANTANACH lectures on medieval literature at the University of Barcelona. Published in association with Editorial Barcino.
Download or read book The Story of Our Food written by K.T. Achaya and published by Universities Press. This book was released on 2003-11 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Book Outlines The Variety Of Cuisines, Food Materials And Dishes That Collectively Form Indian Food . It Draws Upon A Range Of Sources Literature, Archeology, Epigraphic Records, Anthropology, Philology, Botanical And Genetical Studies To Trace The History Of Indian Food: Classification, Customs, Rituals And Beliefs, Including The Etymology Of Food Terms. It Shows How Our Wonderful Indian Cuisine, With All Its Regional Variants, Is The Outcome Of Food Plants Brought Into India From Numerous Directions Over Thousands Of Years. And Of A Social Ethic In Which Cleanliness Was Indeed Next To Godliness.
Download or read book Indian Food written by K. T. Achaya and published by Oxford University Press, USA. This book was released on 1994 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The hippie trail written by Sharif Gemie and published by Manchester University Press. This book was released on 2017-11-10 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first history of the Hippie Trail. It records the joys and pains of budget travel to Kathmandu, India, Afghanistan and other ‘points east’ in the 1960s and 1970s. Written in a clear, simple style, it provides detailed analysis of the motivations and the experiences of hundreds of thousands of hippies who travelled eastwards. The book is structured around four key debates: were the travellers simply motivated by a search for drugs? Did they encounter love or sexual freedom on the road? Were they basically just tourists? Did they resemble pilgrims? It also considers how the travellers have been represented in films, novels and autobiographical accounts, and will appeal to those interested in the Trail or the 1960s counterculture, as well as students taking courses relating to the 1960s.
Download or read book Social Life in Medieval Karn aka written by Jyotsna K. Kamat and published by New Delhi : Abhinav Publications. This book was released on 1980 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here S An Authentic, Well-Documented Account Of The Cultural Life Of Royalty And People Of Medieval Karnataka During The Four Centuries From 1000 Ad To 1400 Ad. The Book Projects A Faithful Picture Of The Social History Of The Period In A Simple, Direct Style And Covers The Nineteen Districts That Once Comprised The Karnataka Empire. This Interesting Study Is Illustrated By The Sculptural Wealth Of The Period, Mainly Drawn From Chalukyan And Hoysala Monuments. There Are Over 40 Illustrations. The Subjects Covered Include The People S Food, Drink, Bath, Make-Up, Hair Styles, Dress, Hoods And Umbrellas, Ornaments, Physical Culture, Wrestling Bouts And Sword Duels, Cock Fights And Quail Fights, Hunting, Pleasure And Leisure, Entertainment, Music, Dancing, Women S Accomplishments And Punishments To Wrong-Doers. A Book That Lovers Of Our Past Heritage, Students Of History And Culture And Lay Readers Will Cherish And Treasure As A Guide To Glory That Was Karnataka. The Author Gathered Material For Social Life In Medieval Karnataka While Doing Work For Her Thesis For A Doctorate At The Karnataka University, Dharwar, Which Awarded Her The Degree Of Ph.D. In 1972. This Book Bears Eloquent Testimony To Her Indefatigable Labours In Drawing Upon A Large Number Of Sources Including Inscriptions, Literary Works In English, Sanskrit, Prakrit And Kannada As Also Many Books And Journals.
Download or read book Eating With History written by Tanya Abraham and published by Niyogi Books. This book was released on 2020 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating With History: Ancient Trade-Influenced Cuisines of Kerala is an invaluable compendium of a culinary tradition and variety of food recipes that evolved out of Kerala’s kitchens. The food trail is extensive and as varied as it can get. The proximity to the sea and the natural beauty and resources of the state–especially the fragrant spices which grew in abundance–attracted inhabitants of foreign soils and inspired them to initiate overseas trade along what was later known as the Spice Route. In a state with fish, other sea food and vegetables dominating people’s food habits, the various kinds of meats, foreign cooking techniques and exotic flavours were curried to life from foreign trade influences and became significant foods. There are numerous recipes in each foreign-influenced community in Kerala, well represented in this book, in meticulous detail. These recipes were cherished by the families and handed down generations via cross-cultural interactions within Jews of the Paradesi and Malabari sects, Syrian Christians, Muslims, Anglo-Indians, Latin Catholics and others who mingled with and evolved from the local populace. The book provides a well-researched and rich cultural history of foreign food culture, tracing how the new elements adapted to local food traditions and evolved as a parallel line of foods, creating new textures, flavours and tastes.
Download or read book Karwar Cuisine written by Sindhu Dubhashi and published by . This book was released on 2012 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smt. Sindhu Dubhashi, was born in Ankola and did her schooling from Karwar and her higher education in Mumbai. She is married to Dr. Padmakar Dubhashi, IAS (Retd) and is mother of two children- Dr. Medha, associate professor at Vaikunth Mehta National Institute of Co-operative Management, Pune and Dr. Devdatt, professor at Chalmers University of Technology, Sweden. Having travelled and lived in many parts of India-from Andaman and Kanyakumari to Kashmir, Meghalaya and New Delhi-as well as having toured many countries abroad, Sindhu Dubhashi has authored several published articles on places she has visited. She likes cooking and experimenting with recipes. She lives in Pune.
Download or read book The Essential South Indian Cookbook written by Srividhya Gopalakrishnan and published by Rockridge Press. This book was released on 2019-10-08 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the diverse (and delicious) cuisines of South India. Indian food is as complex, broad, and varied as the country itself--and it's time to bring that expanse of flavors to your kitchen. Drawing on the rich traditions of South India, The Essential South Indian Cookbook will take your taste buds somewhere they've probably never been before. The Essential South Indian Cookbook lets you explore the rarely-tasted regional cuisines of India's southern states. Travel to Tamil Nadu, Karnataka, Kerala, Telangana, and Andhra as you sample delicious foods and learn how each of these areas contributed to the rich traditions of Indian dining. The Essential South Indian Cookbook includes: 75 South Indian recipes--Discover a mouthwatering variety of unique and flavorful dishes that include idli (savory rice cake), dosa (rice crepes), sambar (vegetable stew), chutneys, and more. Taste the south--You'll enjoy an Indian cookbook that examines the varied histories of South India's states--and their contributions to the legacy of Indian food. True Indian kitchen--Learn how to keep your flavors authentic in this Indian cookbook, filled with advice for selecting essential spices and must-have cookware. Earn a new stamp on your culinary passport with the help of The Essential South Indian Cookbook.
Download or read book Regional Cuisines of Medieval Europe written by Melitta Weiss Adamson and published by . This book was released on 2010 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
