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The Story of Our Food, by K T Achaya
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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.
- Sales Rank: #591487 in eBooks
- Published on: 2012-12-04
- Released on: 2012-12-04
- Format: Kindle eBook
About the Author
ACHAYA, K.T., food scientist and nutritionist.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Not the work of great scholarship i expeced it to be
By Amazon Customer
...but decent read anyway. i wonder if K.T Achaya's actual scientific papers are available somewhere, with references et al. This reads like a feature in a Sunday newspaper.
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