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Author : Maṅgarasa
Publisher :
ISBN 13 : 9789350500316
Total Pages : 112 pages
Book Rating : 4.10/5 ( download)
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:
Author : Paul Freedman
Publisher : Univ of California Press
ISBN 13 : 0520959345
Total Pages : 421 pages
Book Rating : 4.47/5 ( download)
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.
Author : Colleen Taylor Sen
Publisher : Reaktion Books
ISBN 13 : 1780233914
Total Pages : 336 pages
Book Rating : 4.18/5 ( download)
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.
Author : Zilkia Janer
Publisher : Taylor & Francis
ISBN 13 : 100081808X
Total Pages : 205 pages
Book Rating : 4.86/5 ( download)
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.
Author : Emma J. Flatt
Publisher : Cambridge University Press
ISBN 13 : 1108481930
Total Pages : 339 pages
Book Rating : 4.39/5 ( download)
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.
Author : Utsa Ray
Publisher : Cambridge University Press
ISBN 13 : 110704281X
Total Pages : 285 pages
Book Rating : 4.10/5 ( download)
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"--
Author : Smita Chandra
Publisher : Ecco
ISBN 13 : 9780060935184
Total Pages : 320 pages
Book Rating : 4.89/5 ( download)
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.
Author :
Publisher : Sterling Publishers Pvt. Ltd
ISBN 13 : 9781845572396
Total Pages : 124 pages
Book Rating : 4.94/5 ( download)
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.
Author : Robin M. Vogelzang
Publisher : Tamesis Books
ISBN 13 :
Total Pages : 250 pages
Book Rating : 4.34/5 ( download)
Download or read book The Book of Sent Soví 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.
Author : K. T. Achaya
Publisher : Oxford University Press, USA
ISBN 13 :
Total Pages : 362 pages
Book Rating : 4.4L/5 ( download)
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:
