Offers the first comprehensive overview of Indian cuisine.
Series Foreword Preface Introduction: India, a Land of Diversity Timeline of Indian Food History Historical Overview and Attitudes Toward Food Major Foods and Ingredients Cooking Typical Meals Eating Out Special Occasions Diet and Health Glossary Resource Guide Selected Bibliography Index
COLLEEN TAYLOR SEN is a regular contributor of articles on food and travel to major newspapers and magazines. She specializes in ethnic and Asian cuisines, particularly India's foodways.
[A] timely work given the increasing interest in the culinary
culture of South Asia, and of Indian cuisine in particular. Wide in
scope and in ambition, this descriptively rich book constructs a
panoramic view of the culinary world of the subcontinent….Sen's
work is significant given that the culinary and gastronomic culture
of the subcontinent is remarkably complex, comprising countless
regionally differntiated cuisines and gastronomic genres, which she
presents in a digestible manner…The book is full of fascinating
details about dishes that Indians take for granted as part of their
heritage but never think to inquire about….[i]nvaluable.
*Contemporary South Asia*
[T]he heart of ^IFood Culture in India^R lies in its cultural
approach and college-level collections will consider it a value
addition to any in-depth section on India.
*MBR Internet Bookwatch*
Not a cookbook but an invaluable source of the why of Indian
cooking is Colleen Taylor Sen's ^IFood Culture in India^R….Sen does
an admirable job sketching out the history of India and its myriad
food cultures. She manages to remain clear and accessible while
trying not to overlook any one region, ethnicity or economic class.
Dishes or foods that may seem strange or unfamiliar to the average
American reader suddenly make sense when placed in the broader
societal and historical context. Ingredients are explained, cooking
techniques explored, everyday and holiday eating defined. The book
even offers a few representative recipes. This is a work that
belongs in the kitchen library of any serious lover or preparer of
Indian foods.
*Chicago Tribune*
[A] well researched and truly fascinating look at the culture,
foods and their origins all over the sub continent, broken down by
region … definitely one for the shelves to come back to time and
again.
*Menu Magazine*
…these books provide a wealth of information that would be ideal
for travelers interested in the food cultures of their Asian
destinations; 'foodies' in any country who desire greater
background knowledge of these three ethnic cuisines; high schoolers
working on food-related projects; or students in introductory
college-level area studies, anthropology, or geography courses who
are curious as to how history, the physical environment,
agriculture, technology, religion, conceptions of health and
nutrition, and other circumstances have affected and continue to
affect the food cultures in three key Asian countries: China,
India, and Japan.
*Southeast Review of Asian Studies*
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