Cooking with the Indian Masters by J. Inder Singh Kalra ( New Delhi : Allied Publishers , 1989 ) contains easy - to ... Short articles on Indian food culture , cooking techniques , and restaurant menus . http://www.indiatastes.com/ .
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Language: en
Pages: 197
Pages: 197
Offers the first comprehensive overview of Indian cuisine.
Language: en
Pages: 163
Pages: 163
This book discusses food in the context of the cultural matrix of India. Addressing topical issues in food and food culture, it explores questions concerning the consumption, representation and mediation of food. The book is divided into four sections, focusing on food fads; food representation; the symbolic valence of food;
Language: en
Pages: 208
Pages: 208
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in
Language: en
Pages:
Pages:
This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic feminine act and the domestic kitchen
Language: en
Pages: 166
Pages: 166
Understand the diverse Caribbean cultures and their history through their foodstuffs, cooking, typical meals, celebrations, and diet and health.