TY  - GEN
AU  - Achaya, K. T.
TI  - Indian food: a historical companion 
SN  - 9780195634488 (pbk)
U1  - 641.5934 
PY  - 1994///
CY  - New Delhi
PB  - Oxford University Press
KW  - Food
KW  - India
KW  - History
N1  - Includes bibliographical references and index
N2  - The cuisine of India is as ancient as it is varied, and in this attractive, oversized volume, food expert A.K. Achaya captures the full range and history of the Indian diet, from prehistoric times to the modern era. An informative volume that boasts over 150 black-and-white illustrations (including line drawings, photographs, and maps) and 55 color photographs on 20 plates, Indian Food draws on archaeology, anthropology, literature, philology, and botany to cook up a smorgasbord of fascinating facts about this exotic fare.
Achaya begins with the earliest food preparations of paleolithic and neolithic times, the cooking of the Harappan people (archeological evidence suggests they may have eaten baked chapati--griddle-roasted wheat cakes--food still popular today). He covers the diet
ER  -