The Story of Our Food
This Book Outlines The Variety Of Cuisines, Food Materials And Dishes That Collectively Form Indian Food . It Draws Upon A Range Of Sources Literature, Archeology, Epigraphic Records, Anthropology, Philology, Botanical And Genetical Studies To Trace The History Of Indian Food: Classification, Customs, Rituals And Beliefs, Including The Etymology Of Food Terms. It Shows How Our Wonderful Indian Cuisine, With All Its Regional Variants, Is The Outcome Of Food Plants Brought Into India From Numerous Directions Over Thousands Of Years. And Of A Social Ethic In Which Cleanliness Was Indeed Next To Godliness.
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Contents
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How Weeds became Foodgrains
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3 |
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Europe Views the Indian Scene
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9 |
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The Taste of the New World
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102 |
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More Exotic Delights
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111 |
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Glossary of Indian and NonEnglish Words
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125 |
Common terms and phrases
Ain-i-Akbari ancestors animals Aryans asafoetida Babar balushahi banana barley beans Bengal betel leaves boiled Brahmins brought Buddhist called cashewnut century chappatis chewing chilli China chromosomes coconut coffee colour common cooked rice cooking oils crops cultivated curds Delhi described developed dhal diploid dishes drink early eaten Emperor excavations fermented fish flavour food plants foodgrain fowl fried fruit frying ghee ginger grains gram grapes green leaves groundnut grown grows Gujarat Harappan Hindu honey Indus Valley civilization jackfruit jaggery jowar kabab Karnataka Kerala kinds language large number later lime Lothal maize mango meal meat melons milk Mohenjodaro Munda word Muslim original pepper pomegranates popular Portuguese potato Punjab Punjab area ragi rivers roasted salt Sanskrit sesame seeds sitaphal sour South America south India spices sugar sugarcane sweet Tamil tree turmeric tuvar vada variety various vegetables vegetarian visitors wheat wild grass Xuan Zang