The Culture & Food of India (Set of 2 Volumes) (English) (Paperback)
Price: Rs. 740
The box set includes the following 2 titles:
1.) The Illustrated Cultural History of India
In A Cultural History of India, first published in 1975, A.L. Basham brought together scholars from across the globe to provide international viewpoints on the rich cultural heritage of India. With contributors from across the world covering a wide array of topics including religion, philosophy, social organization, literature, art, architecture, music, and science, the book presented a comprehensive survey of India's rich cultural heritage. Over the years the book became a classic in its own right.
The Illustrated Cultural History of India, an adapted and illustrated version of the original book, aims to sensitize young readers to the country's historic past and rich cultural heritage, and the need to preserve it. Key chapters cover the Indus civilization, Ashokan India and the Gupta Age, ancient Indian religions, philosophy, classical literature, early art and architecture, music, Muslim architecture in India, Islam, Sikhism, the nationalist movement, and modern Indian literature, and are complemented by extensive visuals, making for an informative and interesting read.
2.) The Illustrated Foods of India A–Z
Globalization may have brought Indian food closer to the international palate, but it has also generated many myths. There is perhaps no bigger irony than considering the replacement of fish and chips with chicken tikka masala as the national dish of Britain as symptomatic of the Indianization of the British palate. The Illustrated Foods of India, an authentic and textured account of Indian cuisine and its rich heritage, will dispel such myths forever.
Drawing upon the country’s oldest literatures in Sanskrit, Pali, Tamil, and Kannada, the book provides readers the A–Z of Indian food. Not just about food per se, it covers the historical, regional, and religious influences on Indian food showcasing the intricacies of the various subcultures of India through their cuisines. Actual recipes from historical sources like Ain-i-Akbari, menus from the diaries and cookery books of colonials, and quotations from the accounts of foreign travellers-along with the more than 80 visuals-add significantly to the book’s appeal