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A Historical Dictionary of Indian Food
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A Historical Dictionary of Indian Food Paperback - 2002

by K. T. Achaya


From the publisher

With its enormous variety of cuisines, food materials, and dishes, Indian food has become popular all over the world. The dominant flavor of this gastronomic Companion is historical, and drawing on a variety of sources - literature, archaeology, epigraphic records, anthropology, philology, and
botanical and genetic studies - it offers a gamut of interesting facts pertaining to the origins and evolution of Indian food. There are separate chapters on prehistoric cooking methods, regional cuisines, the theories and classification of foods, as codified by ancient Indian doctors, customs and
rituals, the etymology of food-words, and the shift towards vegetarianism with the advent of Buddhism and Jainism. This companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term Indian food.

First line

achar Word for pickle in Urdu and Hindi, commonly thought to have a Persian or Arabic origin, but stated by Rumphius in AD 1750 to derive from terms like axi or achi used for the chilli (see also pickles, chilli).

Details

  • Title A Historical Dictionary of Indian Food
  • Author K. T. Achaya
  • Binding Paperback
  • Edition 6th Ed.
  • Pages 364
  • Volumes 1
  • Language ENG
  • Publisher Oxford University Press, USA, New Delhi
  • Date January 28, 2002
  • ISBN 9780195658682 / 019565868X
  • Weight 0.77 lbs (0.35 kg)
  • Dimensions 5.4 x 8.1 x 0.9 in (13.72 x 20.57 x 2.29 cm)
  • Library of Congress subjects Cookery, Indic, Food habits - India - History
  • Dewey Decimal Code 641.595
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