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1. |
Record Nr. |
UNINA9910450958303321 |
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Autore |
Waldron William S |
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Titolo |
The Buddhist unconscious [[electronic resource] ] : the ālaya-vijñāna in the context of Indian Buddhist thought / / William S. Waldron |
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Pubbl/distr/stampa |
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London ; ; New York, : RoutledgeCurzon, 2003 |
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ISBN |
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0-203-46083-9 |
1-280-07257-1 |
0-203-45117-1 |
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Descrizione fisica |
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1 online resource (289 p.) |
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Collana |
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RoutledgeCurzon critical studies in Buddhism |
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Disciplina |
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Soggetti |
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Ālayavijñāna |
Yogācāra (Buddhism) |
Mādhyamika (Buddhism) |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references (p. 247-253) and indexes. |
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Nota di contenuto |
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Book Cover; Title; Contents; Preface; Acknowledgments; Thematic introduction: a Buddhist critique of the construction of self and world; The background and context of the alaya-vijana; The early Buddhist background; The Abhidharma context; The alaya-vijana in the Yogacara tradition; The alaya-vijana in the early tradition; The alaya-vijana in the Mahayana-sagraha 1. bringing it all back home; The alaya-vijana in the Mahayana-sagraha 2. looking beyond; Appendices; The series of dependent arising: affliction, action, and their results; Index of related controversies |
Translation: the Pravtti and Nivtti Portions of the Vinicayasagraha of the YogacarabhmiNotes; Bibliography of works cited; Index of texts quoted; Index |
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Sommario/riassunto |
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This study focuses on the development of the concept of unconscious mind within Indian Buddhist thought, presents issues of conception of mind and examines the doctrinal and philosophical arguments described and defended it. |
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2. |
Record Nr. |
UNINA9910787241603321 |
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Autore |
Sen Colleen Taylor |
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Titolo |
Feasts and fasts : a history of food in India / / Colleen Taylor Sen |
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Pubbl/distr/stampa |
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London, England : , : Reaktion Books, , 2015 |
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©2015 |
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ISBN |
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Descrizione fisica |
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1 online resource (351 p.) |
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Collana |
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Disciplina |
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Soggetti |
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Cooking, Indic |
Food habits - India |
India |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Cover; Feasts and Fasts: A History of Food in India; Imprint Page; Contents; Introduction; One: Climate, Crops and Prehistory; Two: The Age of Ritual, 1700-1100 BCE; Three: The Renunciant Tradition and Vegetarianism, 1000-300 BCE ; Four: Global India and the New Orthodoxy, 300 BCE - 500 CE ; Five: New Religious Trends and Movements: Feasting and Fasting, 500-1000 CE ; Six: Food and Indian Doctors, 600 Bce-600 CE ; Seven: The Middle Ages: The Manasolassa, Lokopakara and Regional Cuisines, 600-1300 CE; Eight: The Delhi Sultanate: Ni'matnama, Supa Shastra and Ksemakutuhalam, 1300-1550 |
Nine: The Mughal Dynasty and its Successors, 1526-1857Ten: The Europeans, the Princes and their Legacy, 1500-1947; Eleven: An Overview of Indian Cuisine: The Meal, Cooking Techniques and Regional Variations; Twelve: New Trends in Indian Food, 1947-Present; Thirteen: The Food of the Indian Diaspora; Timeline; References; Select Bibliography; Acknowledgements; Photo Acknowledgements; Index |
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Sommario/riassunto |
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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 |
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subcontinent for thousands of years, describing the country's cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient ind |
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