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A Historical Dictionary of Indian Food
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This Dictionary provides, in A-Z format, a huge amount of information on the food, the food culture, recipes, and cuisine of India. It covers areas such as history, literature, botany, genetics, and archaeology and places Indian food in time and context. The country's oldest accounts in Sanskrit, Pali, Tamil, and Kannada, have been drawn upon extensively, as have the writings of visitors to India. Details covered include migration of food plants from the New World to India through European influences and their rapid integration into Indian cuisine.
The text is extensively cross-referenced allowing readers to browse entries. In addition to the A-Z text the book contains extra material such as an index of authors, literary works, and historical people, indexes of Indian words and Latin names, and a list of headwords with page numbers.
K. T. Achaya is a leading authority on Indian food
All aspects of Indian food culture are covered, from ingredients and recipes to literary accounts of Indian cuisine
The text is fully cross-referenced to facilitate browsing
Includes extra material, such as an index to authors, literary works, and historical people, indexes of Indian words and Latin names, and a list of headwords with page numbers
List of Headwords with Corresponding Page Numbers
Author's Index with Reference Numbers
Index of Authors, Literary Works, and Historical Persons
Index of Indian Words
Index of Latin Names
K. T. Achaya , Nutrition expert.
K. T. Achaya is a leading authority on Indian food. He has pursued scientific research in the areas of oilseeds, vegetable oils, processed foods, and nutrition. He is the author of several books on nutrition.