000			04425cam a22005297i 4500
001			19039590
003			OSt
005			20251117115324.0
008			150119s2015 enka b 001 0 eng c
010			_a 2016388000
020			_a9789385755347 (Pbk)
020			_a1780233523 _q(hbk.)
035			_a19039590
035			_a(OCoLC)900010840
040			_aYDXCP _beng _cIISERB _erda
042			_alccopycat
043			_aa-ii---
050	0	0	_aGT2853.I5 _bS46 2015
082	0	4	_a641.300954 Se55F _223
100	1		_aSen, Colleen Taylor. _933452
245	1	0	_aFeasts and fasts : _ba history of food in India / _cColleen Taylor Sen.
246	3	0	_aHistory of food in India
260			_aNew Delhi: _bSpeaking Tiger Publishing Pvt. Ltd., _c2016.
300			_a349 pages : _billustrations (chiefly color) ; _c24 cm.
490	1		_aFoods and nations
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction -- Climate, crops and prehistory -- The age of ritual, 1700-1100 BCE -- The renunciant tradition and vegetarianism, 1000-300 BCE -- Global India and the new orthodoxy, 300 BCE-500 CE -- New religious trends and movements : feasting and fasting, 500-1000 CE -- Food and Indian doctors, 600 BCE-600 CE -- The middle ages : the Manasolassa, Lokopakara and regional cuisines, 600-1300 CE -- The Delhi sultanate : Ni'matnama, Supa shastra and Ksemakutuhalam, 1300-1550 -- The Mughal dynasty and its successors, 1526-1857 -- The Europeans, the princes and their legacy, 1500-1947 -- An overview of Indian cuisine : the meal, cooking techniques and regional variations -- New trends in Indian food, 1947-present -- The food of the Indian diaspora.
520			_a"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, vegetables and grains and the extensive use of spices, the benefits of which have been confirmed by modern science. India has always been part of the global economy. 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 agricultural 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: A History of Food in India 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 vegetarianism, 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."--Publisher's website.
650		0	_aFood habits _zIndia _xHistory. _933453
650		0	_aFood _zIndia _xHistory. _933454
650		0	_aCooking, Indic _xHistory. _933455
650	1	2	_aFood Habits. _933456
650	1	2	_aFood _xhistory. _933457
650	1	2	_aCooking _xhistory. _933458
650		7	_aCooking, Indic. _2fast _933459
650		7	_aFood. _2fast _933460
650		7	_aFood habits. _2fast _933461
651		7	_aIndia. _2fast _933462
655		7	_aHistory. _2fast _933463
830		0	_aFoods and nations. _933464
856	4	2	_3Contributor biographical information _uhttps://www.loc.gov/catdir/enhancements/fy1615/2016388000-b.html
856	4	2	_3Publisher description _uhttps://www.loc.gov/catdir/enhancements/fy1615/2016388000-d.html
856	4	1	_3Table of contents only _uhttps://www.loc.gov/catdir/enhancements/fy1615/2016388000-t.html
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cBK
999			_c11216 _d11216