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[null,"1.","Record Nr.",null,"UNINA9910975400803321"]
[null,null,"Autore",null,"Taylor Sen Colleen"]
[null,null,"Titolo",null,"Feasts and fasts : a history of food in India / / Colleen Taylor Sen"]
[null,null,"Pubbl/distr/stampa",null,"London : , : Reaktion Books, , 2016"]
[{"$nulls":4},"London : , : Bloomsbury Publishing (UK), , 2023"]
[null,null,"ISBN",null,"9781780233918"]
[{"$nulls":4},"1780233914"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (351 pages)"]
[null,null,"Collana",null,"; Foods and Nations"]
[null,null,"Disciplina",null,"641.300954"]
[null,null,"Soggetti",null,"Food - History - India"]
[{"$nulls":4},"Food and society"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Introducation 1. Climate, Crops and Prehistory 2. The Age of Ritual, 1700-1100 BCE 3. The Renunciant Tradition and Vegetarianism, 1000-300 BCE 4. Global India and the New Orthodoxy, 300 BCE-500 CE 5. New Religious Trends and Movements: Feasting and Fasting, 500-1000 CE 6. Food and Indian Doctors, 600 BCE-600 CE 7. The Middle Ages: The Manasolassa, Lokopakara, and Regional Cuisines, 600-1300 CE 8. The Dehli Sultanate: Ni'matnama, Supa Shastra and Ksemakutuhalam, 1300-1550 9. The Mughal Dynasty and its Successors, 1526-1857 10. The Europeans, the Princes and their Legacy, 1500-1947 11. An Overview of Indian Cuisine: The Meal, Cooking Techniques and Regional Variations 12. New Trends in Indian Food, 1947-Present 13. The Food of the Indian Diaspora Timeline References Select Bibliography Acknowledgements Photo Acknowledgements Index"]
[null,null,null,"Sommario/riassunto","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."]