A Historical Dictionary of Indian Food

A feast of spicy facts, this is an invaluable reference work for all those intrested in Indian food and the history of food. This Dictionary provides a wealth of information on the food materials, food ethos, cuisine, and recipes of India. It draws upon literature, archaeology, historical writing, botany, and genetics to place Indian food in its historical context. The details covered here include migration of food plants (such as potato, tomato, papaya, and chilli) from the New World to India through Portuguese and Spanish agency and their rapid integration into Indian cuisine.