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Feasts and fasts : a history of food in India /
"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 in...
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| Format: | Printed Book |
| Series: | Foods and nations.
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| Online Access: | Table of contents only Contributor biographical information Publisher description |
Table of Contents:
- Introduction
- 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.