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[ 洋図書 ] Feasts and fasts : a history of food in India / ( Foods and nations )

Colleen Taylor Sen. -- Reaktion Books, -- 2015. --

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ISBN 1780233523
ISBN13桁 9781780233529
テキストの言語 英語                  
分類：NDC10版 383.825
個人著者標目 Sen, Colleen Taylor.
本タイトル Feasts and fasts :
タイトル関連情報 a history of food in India /
著者名 Colleen Taylor Sen.
その他のタイトル History of food in India
出版地・頒布地 London :
出版者・頒布者名 Reaktion Books,
出版年・頒布年 2015.
数量 349 p. :
他の形態的事項 ill. (chiefly col.) ;
大きさ 25 cm.
書誌注記 Includes bibliographical references (p. 335-339) and index.
内容注記 Introduction -- Climate, crops and prehistory -- The age of ritual, 1700-1100 BCE -- The renunciant tradition and vegetarianism, 1000-300 BCE -- Global India and the new orthodoxy, 300 BCE-500 CE -- New religious trends and movements : feasting and fasting, 500-1000 CE -- Food and Indian doctors, 600 BCE-600 CE -- The middle ages : the Manasolassa, Lokopakara and regional cuisines, 600-1300 CE -- The Delhi sultanate : Ni'matnama, Supa shastra and Ksemakutuhalam, 1300-1550 -- The Mughal dynasty and its successors, 1526-1857 -- The Europeans, the princes and their legacy, 1500-1947 -- An overview of Indian cuisine : the meal, cooking techniques and regional variations -- New trends in Indian food, 1947-present -- The food of the Indian diaspora.
要約、抄録、注釈等 "The second most populous country in the world after China and the seventh largest in area, India is unique among nations in its diversity of climates, languages, religions, tribes, customs and cuisines. Today, Indian food in its many incarnations has become a world cuisine. This reflects an increased awareness of the virtues of a traditional Indian diet, especially the centrality of fruits, vegetables and grains and the extensive use of spices, the benefits of which have been confirmed by modern science. India has always been part of the global economy. For thousands of years, the subcontinent was the centre of a vast network of land and sea trade routes - conduits for plants, ingredients, dishes and cooking techniques to and from the rest of the world. Foreign visitors have long marvelled at India's agricultural bounty, including its ancient indigenous plants, such as lentils, mangoes, turmeric and pepper, all of which have been central to the Indian diet for thousands of years. Yet what is it that makes Indian food so recognizably Indian, and how did it get that way? Feasts and Fasts: A History of Food in India is an exploration of Indian cuisine in the context of the country's religious, moral, social and philosophical development. It addresses topics such as dietary prescriptions and proscriptions, the origins of vegetarianism, culinary borrowings and innovations, the use of spices and the inseparable links between diet, health and medicine. It also looks at special foods for festivals, street foods and the splendour of Mughal feasts. This lavishly illustrated book gives a mouth-watering tour of India's regional cuisines, containing numerous recipes to interest and excite readers."--Publisher's website.
統一タイトル(シリーズ副出標目) Foods and nations.
シリーズ名・巻次 Foods and nations 
一般件名 Food habits -- History. -- India
Food -- History. -- India
地名件名 India.
資料情報1 『Feasts and fasts : a history of food in India /』（Foods and nations）　Colleen Taylor Sen.　Reaktion Books,　2015. （所蔵館：中央　 請求記号：F/383.8/S47/F2　 資料コード：7105835625）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352015329

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