Feasts and Fasts: A History of Food in India (Foods and Nations)

From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, __Feasts and Fasts__ is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages. 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. 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. Colleen Taylor Sen. Includes Bibliographical References And Index. "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."--Note de l'éditeur