This volume traces the history of dining and entertaining at Rastrapati Bhavan from the days when the British viceroys served french food in the stately dinning room, through the early years of the republic , and the gradual replacement from Western to Indian Cuisine . The reader is taken behind the scenes to follow the careful preparations which India's first table a site for successful gastronomic diplomacy.
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Publications Division is a repository of books and journals highlighting subjects of national importance and India s rich cultural heritage. Established in 1941, Publications Division has emerged as a premier publishing house of the Government of India, enriching national knowledge repository in distinctive streams as under : (i) Preserving and showcasing India s heritage with quality publications on land and people, history of freedom movement, art and culture, flora and fauna, Gandhian literature, biographies of the builders of modern India during the freedom movement, leading luminaries in the field of culture, philosophy, science, literature etc. (ii) Bringing out speeches of the Presidents/ Prime Ministers, books on contemporary science, economy, history and other subjects with underlying focus on Indian society and readership ; and (iii) Bringing out Children s literature - fiction and non-fiction material with broad objective of providing infotainment, spreading awareness about the land, people, heritage, culture and society aiming at inculcating human values and scientific temper among children.
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HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Artikel-Nr. M0-9788123021287
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Hardcover. Zustand: New. 1st Edition. Contents: Foreword The Hon'ble President of India. Preface/Omita Paul. 1. The State Banquet. 2. Dining with the Viceroy. 3. War and Independence. 4. Dining with the President. 5. A National Cuisine. Bibliography. Acknowledgements. Index. This volume traces the history of dining and entertaining at Rashtrapati Bhavan from the days when the British viceroys served French food in the stately dining room, through the early years of the republic, and the gradual replacement from Western to Indian cuisine. The reader is taken behind the scenes to follow the careful preparations which make India's first table a site for successful gastronomic diplomacy. Artikel-Nr. 120624
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