Home
»
Feasts and Fasts
A01=Colleen Taylor Sen
Age Group_Uncategorized
Age Group_Uncategorized
agriculture
Author_Colleen Taylor Sen
automatic-update
cardamom
Category1=Non-Fiction
Category=JBCC4
Category=JFCV
cooking
COP=United Kingdom
coriander
cuisine
culinary
cumin
customs
dal
Delivery_Delivery within 10-20 working days
development
diet
dishes
dosa
eat
eating
eggplants
eq_isMigrated=2
eq_non-fiction
eq_society-politics
ginger
habits
health
historical context
history
india
indian food
international influence
Language_English
lentils
medicine
moral expectations
morality
naan
PA=Available
paneer
peppers
philosophical approach
philosophy
plants
Price_€20 to €50
PS=Active
recipes
religious influences
samosas
social structures
softlaunch
spices
turmeric
vegetarian
vegetarianism
vindaloo
Product details
- ISBN 9781780233529
- Dimensions: 156 x 234mm
- Publication Date: 01 Nov 2014
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
Delivery/Collection within 10-20 working days
Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock
10-20 Working Days: On Backorder
Will Deliver When Available: On Pre-Order or Reprinting
We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!
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, of course, cuisines. Yet what is it that makes Indian food so recognizably Indian, and how did it get that way? India is at the centre of a vast network of land and sea trade routes - conduits for plants, ingredients, dishes and cooking techniques to and from the rest of the world. Foreign visitors have long marvelled at India's agricultural bounty, including its ancient indigenous plants such as lentils, aubergines, turmeric and pepper, all of which have been central to the Indian diet for thousands of years. Feasts and Fasts: A History of Indian Food is an exploration of Indian cuisine in the context of the country's religious, moral, social and philosophical development. It addresses topics such as dietary prescriptions and proscriptions, the origins of vegetarianism, culinary borrowings and innovations, the use of spices and the inseparable links between diet, health and medicine.This lavishly illustrated book gives a mouth-watering tour of India's regional cuisines, containing numerous recipes to interest and excite readers.
Colleen Taylor Sen is an independent food historian and writer based in Chicago, specializing in the cuisine of the Indian subcontinent. Her previous publications include Curry: A Global History (Reaktion, 2009), Turmeric: The Wonder Spice (co-author, 2014) and Street Food Around the World: An Encyclopedia of Food and Culture (co-editor, 2013).
Qty: