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008 150116s2015 enka ob 001 0 eng d
020 _a9789385755347 (pbk.)
_qRs699.00
020 _a9781780233918
_q(electronic bk.)
020 _a1780233914
_q(electronic bk.)
035 _a(OCoLC)900306099
_z(OCoLC)896794423
_z(OCoLC)956745675
_z(OCoLC)960203023
_z(OCoLC)960884674
_z(OCoLC)961515669
_z(OCoLC)962683236
_z(OCoLC)966129570
_z(OCoLC)966890950
_z(OCoLC)969497951
_z(OCoLC)972038425
_z(OCoLC)975017286
_z(OCoLC)975210294
037 _a601CB829-079F-474E-BF49-BF788E331CD7
_bOverDrive, Inc.
_nhttp://www.overdrive.com
040 _aBLR
_beng
_epn
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_dOCLCO
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_dOCLCQ
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049 _aBNYC
050 4 _aGT2853.I4
_bS46 2015
072 7 _aCKB
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082 0 4 _a641.300954 SEN
_223
_b010835
091 _aeNYPL Book
100 1 _aSen, Colleen Taylor,
_eauthor.
245 1 0 _aFeasts and fasts :
_ba history of food in India /
_cColleen Taylor Sen.
264 1 _aLondon, UK ;
_aNew Delhi :
_bReaktion Books ;
_bSpeaking Tiger,
_c2015.
300 _a349 pages :
_billustrations (some color) ;
_c24 cm
336 _atext
_btxt
_2rdacontent.
337 _acomputer
_bc
_2rdamedia.
338 _aonline resource
_bcr
_2rdacarrier.
490 1 _aFoods and nations.
504 _aIncludes bibliographical references and index.
505 0 _aCover; Feasts and Fasts: A History of Food in India; Imprint Page; Contents; Introduction; One: Climate, Crops and Prehistory; Two: The Age of Ritual, 1700-1100 BCE; Three: The Renunciant Tradition and Vegetarianism, 1000-300 BCE ; Four: Global India and the New Orthodoxy, 300 BCE -- 500 CE ; Five: New Religious Trends and Movements: Feasting and Fasting, 500-1000 CE ; Six: Food and Indian Doctors, 600 Bce-600 CE ; Seven: The Middle Ages: The Manasolassa, Lokopakara and Regional Cuisines, 600-1300 CE; Eight: The Delhi Sultanate: Ni'matnama, Supa Shastra and Ksemakutuhalam, 1300-1550.
505 8 _aNine: The Mughal Dynasty and its Successors, 1526-1857Ten: The Europeans, the Princes and their Legacy, 1500-1947; Eleven: An Overview of Indian Cuisine: The Meal, Cooking Techniques and Regional Variations; Twelve: New Trends in Indian Food, 1947-Present; Thirteen: The Food of the Indian Diaspora; Timeline; References; Select Bibliography; Acknowledgements; Photo Acknowledgements; Index.
520 _aFrom 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 ind.
650 0 _aFood habits
_zIndia.
650 0 _aFood
_zIndia.
650 0 _aCooking, Indic.
650 4 _aCooking, Indic.
650 4 _aCooking.
650 4 _aFood habits
_zIndia.
650 7 _aCOOKING
_xGeneral.
_2bisacsh.
650 7 _aCooking, Indic.
_2fast
650 7 _aFood.
_2fast
650 7 _aFood habits.
_2fast
651 7 _aIndia.
_2fast
830 0 _aFoods and nations.
856 4 _3Image
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901 _aOCLC
908 4 _aGT2853.I4
942 _2ddc
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999 _c11018
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