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 Se...(展开全部)

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC televis...(展开全部)

In "Near a Thousand Tables, " acclaimed food historian Felipe Fernandez-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.In this "appetizingly provocative" "(Los Angeles Times)" book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set human...(展开全部)

India: A History in Objects presents a beautiful collection of material culture from South Asia and traces its history through a huge variety of art and artifacts, both religious and secular. Arranged chronologically, and abundantly illustrated with expertly selected objects, this superb new overview connects today’s South Asia with its past. Early chapters describe prehistoric...(展开全部)

India: A History in Objects presents a beautiful collection of material culture from South Asia and traces its history through a huge variety of art and artifacts, both religious and secular. Arranged chronologically, and abundantly illustrated with expertly selected objects, this superb new overview connects today’s South Asia with its past. Early chapters describe prehistoric...(展开全部)

After more than twenty-five years in print, A New History of India continues to be the most readable and popular one-volume history of India available. Now in its eighth edition, this acclaimed text features updated scholarship and bibliographic material throughout and integrates new research on such incisive topics as the Indian diaspora, the economy, and the nuclear issue. In...(展开全部)

In ‘India: A History’ five millennia of the sub-continent’s history are interpreted by one of our finest writers on India and the Far East. This definitive work combines narrative pace and skill with social, economic and cultural analysis. India’s history begins with a highly advanced urban civilisation in the Indus valley, regressing to a tribal and pastoral nomadism, and then...(展开全部)

The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally cooked? In this book William Sitwell, culinary e...(展开全部)

Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of les...(展开全部)