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 Audition Speeches for Black, South Asian and Middle Eastern Actors: Monologues for Men by Chitrita Banerji
Cover of the book Nearer the Heart's Desire by Chitrita Banerji
Cover of the book Human Rights and Public Finance by Chitrita Banerji
Cover of the book Mighty Fitz by Chitrita Banerji
Cover of the book There's a Dinosaur in My Bathtub by Chitrita Banerji
Cover of the book Constructive and Resulting Trusts by Chitrita Banerji
Cover of the book Rhodesian Light Infantryman 1961–80 by Chitrita Banerji
Cover of the book Vendetta in Spain by Chitrita Banerji
Cover of the book Applied Theatre: Creative Ageing by Chitrita Banerji
Cover of the book The Naked Shore by Chitrita Banerji
Cover of the book Mapping Shakespeare by Chitrita Banerji
Cover of the book The EU, World Trade Law and the Right to Food by Chitrita Banerji
Cover of the book State-Building in Kosovo by Chitrita Banerji
Cover of the book Sound Works by Chitrita Banerji
Cover of the book Butterfly Wishes 1: The Wishing Wings 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