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Food Culture in India
Colleen Taylor Sen
ISBN: 0-313-32487-5
ISBN-13: 978-0-313-32487-1
232 pages
Greenwood Press
Publication: 7/30/2004
List Price: $55.00 (UK Sterling Price: £37.95)
Availability: In Stock
Media Type: Hardcover
Also Available: Ebook
Trim Size: 6 1/8 x 9 1/4
Subjects:
Description: The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives.

From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.
Table of Contents:
  • 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
About the Author: 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.
LCC Class: 394
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