Eating India: Exploring a Nation's Cuisine

Chitrita Banerji

Verlag: Penguin, 2008
ISBN 10: 014306309X / ISBN 13: 9780143063094
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In Eating India, award-winning food writer Chitrita Banerji takes us on an extraordinary journey through a national cuisine formed by generations of arrivals, assimilations and conquests. Traveling across the length and breadth of the country—from Bengal to Goa and Karnataka, via the Grand Trunk Road, then northwards to Amritsar, Lucknow and Varanasi, on to Bombay and Kerala—Banerji discovers a civilization with an insatiable curiosity, one that consumes the old and the new with eager voracity. Weaving together myths and folklore associated with food, the people and their culture, the author narrates captivating accounts of life in the subcontinent: the legend behind the weeklong harvest festival of Onam; the strictly observed rules of kosher in the Jewish households of Cochin; the best Benarasi thandai that has a dollop of bhang in it; and the food and culture of the indigenous people who hover on the edges of mainstream consciousness, among others. Eating India is also peppered with fascinating titbits from India's history: the use of 'shali' rice to make pilafs during the Mughal period; the advent of chillies with the arrival of the Portuguese; British, apart from Goan, influence on Parsi society that prompted the Parsis to open the first girls' school in India in 1849; and the medieval movable feast that unfolded on the travellers' platter as they moved from east to west on Sher Shah Suri's Sarak-i-Azam. At different points in her journey, Banerji shows us how restructuring old customs and making innovations is what India is all about: food in India has always been and still is fusion—one that is forever evolving. Certain to enchant anyone enamoured of Indian food and culture, Eating India is a heady blend of travelogue and food writing. Printed Pages: 352 with b/w illustrations. Size: 13 Cms x 20 Cms. Buchnummer des Verkäufers

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Inhaltsangabe: In Britain we claim to know a lot about Indian cuisine - we have London's Brick Lane and Manchester's Curry Mile, and takeaways jostle for space on high streets up and down the country. But what we experience as 'Indian' is just as likely to be Bangladeshi, or British, or a watered-down mixture designed especially for the western palate. Indian cuisine is much more diverse than we might imagine - just as diverse, in fact, as the Indian people themselves. In "Eating India", Bengali food expert Chitrita Banerji takes us on a thrilling journey through a national food formed by generations of arrivals, assimilations and conquests. In her mouth-watering prose, she explores how each wave of newcomers - ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans - brought innovating new ways to combine the country's rich native spices, poppy seeds, saffron and mustard to the vegetables, fish, grains and pulses that are the staples of the Indian kitchen.She travels across the country, visiting traditional weddings, tiffin rooms, city markets, roadside teaspoon cafes, tribal villages and an industrial size temple kitchen, to find out how India's turbulent history has shaped its people, in particular its cuisine. As well as delving into the country's culinary roots, Chitrita also investigates an India in current flux, and asks how a food culture's 'authenticity' can survive in an ever-changing, young-old, immigrant nation. Beautifully presented and illustrated throughout, "Eating India" will stand as an authority on Indian food for years to come.

About the Author: Chitrita Banerji grew up in Calcutta and received her master's degree in English from Harvard University. She is an internationally recognized writer on Bengali food, and is the author of Life and Food in Bengal, Bengali Cooking, and Feeding the Gods. A two-time winner of Sophie Coe awards in Food and History, she has written about food for Gourmet, Granta and the American Prospect among others. She lives in Cambridge, Massechusetts.

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Bibliografische Details

Titel: Eating India: Exploring a Nation's Cuisine
Verlag: Penguin
Erscheinungsdatum: 2008
Einband: Flexiback
Zustand: New
Auflage: First Edition.

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