The Bloomsbury Handbook of Indian Cuisine
Bloomsbury Academic (Verlag)
978-1-350-12863-7 (ISBN)
The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
Colleen Taylor Sen is the author/co-editor of eight books, including Food Culture in India (2004); Curry: A Global History (2009); Street Food Around the World (2013); and Feasts and Fasts: A History of Food in India (2014). Sourish Bhattacharyya is a food journalist and Managing Editor of the Indo-Asian News Service (IANS). He co-founded the Tasting India Symposium and has written for the India Today Group, BBC Good Food India and Time Out India. Helen Saberi is the author/co-author of a number of books including Afghan Food and Cookery (2000) and The Road to Vindaloo: Curry Cooks and Curry Books (2008).
Opening Essay -- Situating the Indian Table: Geography, History & Agriculture
Technical Notes -- Overview of the Book and the Organisation of its Contents.
Listing of Ingredients
Alphabetically organized entries (indicative lists given below)
Contributor Bios
Bibliography
Index
| Erscheinungsdatum | 13.02.2023 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Sozialwissenschaften | |
| ISBN-10 | 1-350-12863-5 / 1350128635 |
| ISBN-13 | 978-1-350-12863-7 / 9781350128637 |
| Zustand | Neuware |
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