Food culture in India / Colleen Taylor Sen.

Format:

Book

Author/Creator:

Sen, Colleen Taylor.

Contributor:

Class of 1891 Department of Arts Fund.

Series:

Food culture around the world 1545-2638

Food culture around the world, 1545-2638

Language:

English

Subjects (All):

Cooking, Indic.

Food habits--India.

Food habits.

India.

Physical Description:

xxvi, 197 pages : illustrations, map ; 24 cm.

Place of Publication:

Westport, Conn. : Greenwood Press, 2004.

Summary:

India has no national dish or cuisine, yet certain ingredients, dishes, and cooking styles are common throughout much of the subcontinent. India also shares many ways of thinking about food. This groundbreaking reference presents the extreme diversity of Indian food culture -- including its dizzying array of ingredients and dishes -- in a succinct and manageable format. The balanced coverage includes many states ignored by previous food writers. Students will find much of cultural interest to complement country studies, and foodies will discover fresh perspectives.sFrom prehistoric times, cultures and cuisines have mixed considerably within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the "Raj"). Among the topics covered are the restrictions of various religions and castes, and the northern wheat-based vs. the southern rice-based cuisine. Sen extensively reviews each regional cuisine, including coverage of typical meals. She characterizes the new restaurant culture, with mention of Indian fare offered abroad. In addition, she highlights the Indian sweet tooth so apparent in the dishes made for festivals and celebrations. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.

Contents:

Series foreword / Ken Albala

Preface

Acknowledgments

Introduction : India, a land of diversity

Timeline

1. Historical overview and attitudes toward food

2. Major foods and ingredients

3. Cooking

4. Typical meals

5. Eating out

6. Special occasions

7. Diet and health

Glossary

Resource guide

Selected bibliography

Index.

Notes:

Includes bibliographical references (pages [187]-189) and index.

Local Notes:

Acquired for the Penn Libraries with assistance from the Class of 1891 Department of Arts Fund.

ISBN:

0313324875

9780313324871

OCLC:

55475094