Food Culture in India

Author: Colleen Taylor Sen

Publisher: Greenwood Publishing Group

ISBN: 9780313324871

Category: Cooking

Page: 197

View: 4289

Offers the first comprehensive overview of Indian cuisine.

Food Around the World

Author: Jenny Ridgwell,Judy Ridgway

Publisher: Oxford University Press, USA

ISBN: 9780198327288

Category: Cookery, International

Page: 128

View: 8126

Authentic, easy-to-follow recipes, questions, projects, and class investigations accompany each region investigated.

Indian Vegetarian Recipes

Author: Vanita Vij

Publisher: Vij Books India Pvt Ltd

ISBN: 9385505157

Category: Cooking

Page: 104

View: 7120

Indian cuisine is almost 5000 year old and is popular all over the world and is one of the most unique and original cuisines of the world. The culinary appeal of Indian cooking has taken the Western culture by storm because those who have tried know how good Indian food can be. There is an ever increasing appreciation of an interest in Indian food around the world. The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. This book gives out some delicious Vegetarian Indian recipes which are very easy to prepare. Do look out for the next edition by the author on Flavours of India

The Flavours of India

Cooking the Indian Way

Author: Vanita Vij

Publisher: Vij Books India Pvt Ltd

ISBN: 9385505165

Category: Cooking

Page: 134

View: 2647

There is an ever increasing appreciation of an interest in Indian food around the world. The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. This book gives out some delicious Indian recipes which are very easy to prepare.

Food Around the World

Author: Moira Butterfield

Publisher: Cavendish Square Publishing, LLC

ISBN: 1502608413

Category: Juvenile Nonfiction

Page: 32

View: 413

Learn about the different foods people eat in distant and diverse places.

The Food of India

A Journey for Food Lovers

Author: Priya Wickramasinghe,Carol Selva Rajah

Publisher: Whitecap Books Limited

ISBN: 9781552856789

Category: Cooking

Page: 296

View: 2990

Furnishing a detailed introduction to the culinary traditions of diverse nations from around the world, each volume in a taste-tempting series of cookbooks features one hundred recipes showcasing the unique culinary treats and treasure of a country, along with color photographs of preparation techniques, a history of a nation's cuisine, a look at special ingredients and foods, and more.

Street Food around the World: An Encyclopedia of Food and Culture

An Encyclopedia of Food and Culture

Author: Bruce Kraig,Colleen Taylor Sen Ph.D.

Publisher: ABC-CLIO

ISBN: 1598849557

Category: Cooking

Page: 504

View: 5806

In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelers

Curry

A Tale of Cooks and Conquerors

Author: Lizzie Collingham

Publisher: Oxford University Press

ISBN: 9780199883813

Category: Cooking

Page: 352

View: 4001

Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.

Food Around the World

Author: Margie Burton,Cathy French,Tammy Jones

Publisher: Benchmark Education Company

ISBN: 1616724889

Category:

Page: N.A

View: 1418

This book is about the different types of food that people eat in countries around the world like Korea, Russia, and Ghana.

Regional Indian Cooking

Simple and Healthy Ayurvedic Recipes [Indian Cookbook, Over 100 Recipes]

Author: Ajoy Joshi,Alison Roberts

Publisher: Periplus Editions (HK) Limited

ISBN: 9780794607944

Category: Cooking

Page: 176

View: 8292

Take a tour of India in your kitchen with this simple and easy-to-follow Indian cookbook! Regional Indian Cooking celebrates the cooking styles and regional specialties of the five principal regions in India—North, South, East, West and Central—each with a distinctive geography, lifestyle and culture. In keeping with the Indian philosophy of balance and the ancient principles of Ayurveda, author Ajoy Joshi makes it easy for cooks of all abilities to prepare unusual and delicious Indian dishes using only the freshest ingredients and spices that promote health and well-being. Each of the 120 recipes is presented in simple steps with helpful suggestions for tasty meat or vegetarian menus serving up to eight. Authentic Indian recipes include: Spiced Spinach (North) Chicken Biriyani (South) Shrimp Balchao (West) Homestyle Meat Broth (Central) Mango and Pistachio Ice Cream (East) Each region's cuisine has highlights to offer the home cook, from mouthwatering marinated kebabs of the north to the hot and spicy curries of the South. Emphasis on different ingredients distinguishes the East, with its use of mustard oil and curry leaves, from the abundant seafood and coconut-rich dishes of the West. The journey ends with the subtle melting pot of Central cuisine, which blends the best of the surrounding regions with centuries of global influence, and comes closest to defining Indian food around the world.

Indian Non Vegetarian Recipes

Author: Vanita Vij

Publisher: Vij Books India Pvt Ltd

ISBN: 9385505076

Category: Cooking

Page: 134

View: 4882

Indian cuisine is almost 5000 year old and is popular all over the world and is one of the most unique and original cuisines of the world. The culinary appeal of Indian cooking has taken the Western culture by storm because those who have tried know how good Indian food can be. There is an ever increasing appreciation of an interest in Indian food around the world. The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. This book gives out some delicious Non Vegetarian Indian recipes which are very easy to prepare. Do look out for the next edition by the author on Indian Vegetarian Recipes.

A Strange Kind of Paradise

India Through Foreign Eyes

Author: Sam Miller

Publisher: Random House

ISBN: 144819220X

Category: Travel

Page: 432

View: 5875

A Strange Kind of Paradise is an exploration of India’s past and present, from the perspective of a foreigner who has lived in India for many years. Sam Miller investigates how the ancient Greeks, the Romans, the Chinese, Arabs, Africans, Europeans and Americans – everyone really, except for Indians themselves – came to imagine India. His account of the engagement between foreigners and India spans the centuries from Alexander the Great to Slumdog Millionaire. It features, among many others, Thomas the Apostle, the Chinese monk Xuanzang, Marco Polo, Ibn Battuta, Vasco da Gama, Babur, Clive of India, several Victorian pornographers, Mark Twain, E. M. Forster, Allen Ginsberg, the Beatles and Steve Jobs. Interspersed between these tales is the story of Sam Miller’s own 25-year-long love affair with India. The result is a spellbinding, 2,500-year-long journey through Indian history, culture and society, in the company of an author who informs, educates and entertains in equal measure, as he travels in the footsteps of foreign chroniclers, exposes some of their fabulous fantasies and overturns long-held stereotypes about race, identity and migration. At once scholarly and thought-provoking, delightfully eccentric and laugh-out-loud funny, this book is destined to become a much-loved classic.

India

Author: Ali Brownlie Bojang

Publisher: Raintree

ISBN: 1406228087

Category: Juvenile Nonfiction

Page: 48

View: 891

This series offers comprehensive coverage of countries around the world. Each book offers complete coverage of one country, including sections on history, geography, wildlife, infrastructure, culture, and peoples.

Around the World in 80 Purees

Easy Recipes for Global Baby Food

Author: Leena Saini

Publisher: Quirk Books

ISBN: 1594748985

Category: Cooking

Page: 160

View: 8618

Introduce your baby to a world of flavors with easy-to-make recipes for homemade baby food, featuring healthy ingredients, baby-friendly spices, and cuisines from India, China, France, Mexico, Morocco, and the rest of the globe. Baby food is a terrific way to share the flavors you love, nurture development through wholesome ingredients, and encourage lifelong adventurous eating. So why limit your options to just bland mush? It’s time to think outside the jar! With Around the World in 80 Purees, you can create baby food inspired by the cuisines of India, China, France, Mexico, Morocco, and the rest of the globe. The recipes are quick and easy, with imaginative variations featuring your favorite spices and flavors. Continue the culinary adventure as your little one becomes a toddler by offering a range of internationally inspired simple solids. Broaden your baby’s palate by the spoonful! Selections from the Table of Contents: Baby-Friendly Spices First Foods around the World Equipment A Whole Wide World of Purees - For Babies 6 Months and Up: - Indian Saag Masala - Nigerian Isu - Moroccan Figs and Apricots with Aniseed - Chinese Congee - English Peas with a Hint of Mint A Spoonful of Flavor - For Babies 7-9 Months and Up - Iranian Rosewater Vanilla Smoothie - Ethiopian Niter Kibbeh - Egyptian Fava Beans - Japanese Carrot Soba - Turkish Seasoned Lamb Kebabs The Well-Seasoned High Chair - For Babies 10 Months and Up - Mexican Atole - Italian Pastina with Parmesan and Nutmeg - Spanish Pasta Romesco - Lebanese Muhallabia - Taiwanese Lou Rou Fan

Sweet Invention

A History of Dessert

Author: Michael Krondl

Publisher: Chicago Review Press

ISBN: 1569769540

Category: Cooking

Page: 400

View: 6431

A social, cultural, and—above all—culinary history of dessert, Sweet Invention explores the world’s great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world’s favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious—and even sexual—uses through the ages.

Handbook of Food Processing, Packaging and Labeling

Author: Jerry D'Souza,Jatin Pradhan

Publisher: N.A

ISBN: 9789380090108

Category: Food

Page: 706

View: 3447

This Handbook creates an understanding of food processing chemistry, engineering and technology, supported with select relevant case studies. An overview of food preservation and food preservatives is provided in great detail. The applied aspects of food preservation are dealt. Also, an advanced study of food additives, food irradiation and food storage is conducted. Focus lies on high pressure food preservation, curing, food dehydrator, fruit preserves, potted meat food product, jugging, drying, freeze drying, refrigeration and benefits of shaking well. Understanding food packaging and labelling in proper sense is the hallmark of this book. Study of code of hygienic practice for refrigerated packaged foods with extended shelf life in India is an additional input. The European and American guidelines with respect to food borne illness, food safety and standards are described in detail. Similarly, the regulations, claims and facts related to food labelling are covered extensively, supported with relevant case studies. An overview of global food industry, food marketing and food quality is discussed briefly. Select case studies related to food administration studies are done at global, regional and national levels. Necessary food information, food protection, food safety, food inspection and quality supervision are provided herein supported with select case studies from around the world. India's food processing industry and export worthy food sectors are also analysed. The scope of food processing industry in India, its present status and future prospects are also dealt.

Handbook of New Technologies for Genetic Improvement of Legumes

Author: P. B. Kirti

Publisher: CRC Press

ISBN: 9781439801352

Category: Technology & Engineering

Page: 680

View: 2288

A comprehensive and groundbreaking collection of ideas for plant improvement Most of the world’s supply of legumes is cultivated under adverse conditions that make this commercially important crop susceptible to the vagaries of nature and damaging stresses. Genetic manipulation has become a proven way for cultivators to battle these problems; but there has been a lack of reliable information on the practical aspects of this promising method. Handbook of New Technologies for Genetic Improvement of Legumes fills this void by providing a vast array of groundbreaking essays from some of the discipline’s most renowned experts. This unique collection is your single source for not only the most up-to-date accounts of genetic manipulation employed today, but also ideas for realistic and practical uses. Comprehensive in its approach, Handbook of New Technologies for Genetic Improvement of Legumes presents the latest research on all aspects of genetically modified legume production. With contributions from over 90 international experts, this eye-opening resource offers an in-depth exploration of key topics such as, genetic transformation technology, suppression-subtractive hybridization, c-DNA micro arrays, molecular mapping, tagging regulatory elements, and real-time PCR. Additionally, this text features a wealth of detailed references and informative tables to clearly explain pertinent data. Chapters in Handbook of New Technologies for Genetic Improvement of Legumes detail both family- and species-specific topics such as: • agrobacterium-mediated transformation in trifolium and medicago • biotechnological approaches to soybean improvement • transgenic approaches for enhancement of vitamin E • particle bombardment and SAAT approaches • agrobacterium tumefaciens-mediated transformation and in vitro regeneration • plant regeneration via organogenesis, somatic embryogenesis, and protoplast culture • somaclonal variation and its exploitation • cotyledonary node and embryo axes as explants • in planta transformation of pisum sativum l. • de novo regeneration protocol • reverse genetic approaches in medicago truncatula • tagging regulatory elements in plants • gene expression analysis with DNA array technology • advent of diverse DNA markers to decipher genome sequence polymorphism • defensins in legumes • legume-nematode interaction with reference to model legumes • and much, much more! Handbook of New Technologies for Genetic Improvement of Legumes is an invaluable resource for researchers and educators in the area of plant genetic manipulation and plant biotechnology as well as scientists, educators, and graduate students focusing on the genetic manipulation of legumes.

Food in India

Author: Polly Goodman

Publisher: The Rosen Publishing Group, Inc

ISBN: 9781404242968

Category: Juvenile Nonfiction

Page: 32

View: 8623

Provides an overview of food in India, discussing ingredients, eating customs, regional differences, and foods for special occasions.