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A Historical Dictionary of Indian Food
by K.T. Achaya
With its enormous variety of cuisines, food materials, and dishes, Indian food has become popular all over the world. The dominant flavor of this gastronomic Companion is historical, and drawing on a variety of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - it offers a gamut of interesting facts ...more
Paperback, 364 pages
Published February 7th 2002 by Oxford University Press, USA
(first published December 17th 1998)
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