000			01457 a2200229 4500
001			10872
003			IN-BhIIT
005			20240722162505.0
008			240722b |||||||| |||| 00| 0 eng d
020			_a9780195634488 (pbk)
040			_aIN-BhIIT
041			_aeng
082			_a641.5934 _bACH/I
100			_aAchaya, K. T. _eAuthor _924032
245			_aIndian food : _ba historical companion / _cby K.T. Achaya.
260			_aNew Delhi : _bOxford University Press, _c1994.
300			_axvi, 322 pages, _cill. ; _b24 cm.
504			_aIncludes bibliographical references and index.
520			_aThe 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...
650			_aFood _zIndia _vHistory. _924033
942			_cGEN
999			_c13850 _d13850