Eating India

An Odyssey into the Food and Culture of the Land of Spices

Nonfiction, Food & Drink, International, Asian
Cover of the book Eating India by Chitrita Banerji, Bloomsbury Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Chitrita Banerji ISBN: 9781596917125
Publisher: Bloomsbury Publishing Publication: December 10, 2008
Imprint: Bloomsbury USA Language: English
Author: Chitrita Banerji
ISBN: 9781596917125
Publisher: Bloomsbury Publishing
Publication: December 10, 2008
Imprint: Bloomsbury USA
Language: English

Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.

More books from Bloomsbury Publishing

Cover of the book The Fifth of November by Chitrita Banerji
Cover of the book Yalu River 1950–51 by Chitrita Banerji
Cover of the book Experimental Fiction by Chitrita Banerji
Cover of the book Forugh Farrokhzad, Poet of Modern Iran by Chitrita Banerji
Cover of the book A-6 Intruder Units of the Vietnam War by Chitrita Banerji
Cover of the book Costume in Performance by Chitrita Banerji
Cover of the book Wisden India Almanack 2015 by Chitrita Banerji
Cover of the book Augustine: A Guide for the Perplexed by Chitrita Banerji
Cover of the book Show Me the Money! by Chitrita Banerji
Cover of the book Saints, Shrines and Pilgrims by Chitrita Banerji
Cover of the book Realism in Greek Cinema by Chitrita Banerji
Cover of the book Trust in International Police and Justice Cooperation by Chitrita Banerji
Cover of the book Wittgenstein's 'Philosophical Investigations' by Chitrita Banerji
Cover of the book Feminist Moments by Chitrita Banerji
Cover of the book The Doomsday Machine by Chitrita Banerji
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy