Culture and Household Cookery/Anju Khosla. New
Delhi, Discovery Pub., 2007, vi, 322 p., ISBN 81-8356-239-6.
Culture and Household Cookery/Anju Khosla. New
Delhi, Discovery Pub., 2007, vi, 322 p., ISBN 81-8356-239-6.
Contents: Preface. 1. Basis of cooking. 2. Culture and food. 3. Festivals and food. 4. Hands that feed. 5. States and eating facility. 6. Food and customs. 7. Indian style entertainment. 8. The famous Indian Tandoor. 9. Cooking methods. 10. Food categories. 11. Bacteria and food spoilage. 12. Food and habits. 13. Special occasions in India and food. 14. Food from states. 15. Food nutrients. 16. Microwave. 17. Biofuels' cooking methods. 18. List of state food. 19. Cooking glossary. 20. Cooking tips. 21. Indian kitchen ware. 22. How to measure. 23. The Indian housewife. Index.
"Women are important in all domestic ritual, and even when they do not actually participate in it they enable men to perform it by attending to such basic tasks as getting the house, cloths and utensils, cleaned and purified, securing the many and diverse ingredients needed for the ritual and finally preparing the elaborate food. Culture plays a major role in the preparation of dishes on every occasion.
Culture, is concerned with intrinsic values, with the thing which are desired for their own sake. It is the expression of our nature in our modes of living and of thinking, in our everyday intercourse, in art, in literature, in religion, in recreation enjoyment. The book's main claim to originally therefore, lies in its attempted integration of diverse culinary Indian culture as a whole." (jacket)