Eating India

Eating India

An Odyssey Into the Food and Culture of the Land of Spices

eBook - 2007
Average Rating:
1
Rate this:
Bloomsbury
From an award-winning Indian-American writer of uncommon talent and voice, a delectable journey through the myriad cuisines and culinary traditions of India.
Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. InEating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.

Baker & Taylor
A tasty odyssey through the diverse cuisines and culinary traditions of India looks at such staples of the Indian kitchen as vegetables, milks, grains, legumes, and fish and at how diverse cultural influences and regions have shaped Indian cooking with new ways to integrate saffron, native spices, mustard, poppy seeds, and other additions into the cuisine.

Bloomsbury USA
Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.

Publisher: New York : Bloomsbury : Distributed to the trade by Holtzbrinck Publishers, 2007
Edition: 1st U.S. ed
ISBN: 9781596917125
1596917121
Branch Call Number: E-Book
Characteristics: 1 online resource

Opinion

From the critics


Community Activity

Comment

Add a Comment

p
patcarstensen
Feb 07, 2016

My eyes sort of glazed over with the lists of dishes, but I have some new things to try to cook.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Recommendations

Subject Headings

  Loading...

Find it at PCPL

  Loading...
[]
[]
To Top