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The history of Indian cuisine consists of cuisine of the Indian subcontinent, which is rich and diverse. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India.
"History of Food," Maguelonne Toussaint-Samat, Blackwell Publishing, 1994. "Culture and Cuisine: A Journey Through the History of Food," Jean François Revel, Doubleday, 1982. "The Agrarian History of England and Wales," Edward John T. Collins, Stuart Piggott, Joan Thirsk, Cambridge University Press, 1981.
Tutankhamun and his queen, Ankhesenamun Tutankhamun was born in the reign of Akhenaten, during the Amarna Period of the late Eighteenth Dynasty of Egypt.His original name was Tutankhaten or Tutankhuaten, meaning "living image of Aten", [c] reflecting the shift in ancient Egyptian religion known as Atenism which characterized Akhenaten's reign.
Indian cuisine is characterized by its sophisticated and subtle use of many Indian spices. There is also the widespread practice of vegetarianism across its society although, overall a minority. Indian cuisine is one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking ...
Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. [1] [2] Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian discovery of the New World brought a number of new vegetables and fruits.
Yet Tutankhamun's burial goods barely fit into his tomb, so the Egyptologist Joyce Tyldesley argues that larger tombs in the valley may have contained assemblages of similar size that were arranged in a more orderly and spacious manner. [97] This statuette of Tutankhamun standing on a panther closely resembles images from the tomb of Seti II. [98]
Food items are distributed among neighbors as well on special occasions and as a sign to show hospitality. Mango is considered a delicacy and produced widely in Punjab, [63] and mango parties are common during the fruit's harvest season. Watermelon and radish at food stalls are shared among friends and relatives.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.