Ebook: A historical dictionary of Indian food
Author: K. T. Achaya
- Year: 1998
- Publisher: Oxford University Press
- City: New Delhi
- Language: English
- pdf
This dictionary lists alphabetically the food materials, the food ethos, cuisines and recipes in India as well as Indian foods viewed in relations to health perceptions. It draws upon literature, archaeology, historical writing, botany and genetics to situate Indian foods in time and place.
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