How to Make a National Cuisine: Cookbooks in Contemporary India

Comparative Studies in Society and History

Volumn 30, Issue 1, 1988, Pages 3-24

  Appadurai, Arjun ^a  

^a UNIVERSITY OF PENNSYLVANIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84974433632     PISSN: 00104175     EISSN: 14752999     Source Type: Journal    
DOI: 10.1017/S0010417500015024     Document Type: Article

References (61)

1. Abdullah U. 1981. Malabar Muslim Cookery. New Delhi: Orient Longman Limited.
2. Ahsan M.M. 1979. Social Life under the Abbasids. London: Longman.
3. Appadurai A. 1981. “Gastro-Politics in Hindu South Asia.” American Ethnologist, 8: 3 (08 1981), 494–511.
4. Attwood M.S. 1972. Adventures in Indian Cooking. Bombay: Jaico. (Originally published as A Taste of India (Boston: Houghton Mifflin, 1969).)
5. Austin T., ed. 1888. Two Fifteenth-Century Cookbooks (Early English Text Society, no. 91). London: Early English Text Society.
6. Aziz K. 1983. Indian Cooking. New York: Putnam.
7. Beeton I. 1861. The Book of Household Management. London: S.O. Beeton.
8. Begum S. 1981. Film Stars' Favourite Recipes. Bombay: India Book House.
9. Bisen M. 1970. Vegetable Delights: 650 Original Indian Recipes. Bombay: Wilco.
10. Breckenridge Carol A. 1986. “Food, Politics, and Pilgrimage in South India, A.D. 1350–1650,” in Aspects in South Asian Food Systems: Food, Society, and Culture, Khare R.S. and Rao M.S.A., eds., 21–53. Durham: Carolina Academic Press.
11. Chang K. C, ed. 1977. Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven and London: Yale University Press.
12. Cosman M.P. 1976. Fabulous Feasts: Medieval Cookery and Ceremony. New York: Braziller.
13. Currim M., AND Rahimtoola M. 1978. Appetizingly Yours: Snacks for All Occasions. Delhi: Macmillan.
14. Day H. 1963. Curries of India. Bombay: Jaico.
15. Dumont L. 1970. Homo Hierarchicus: The Caste System and Its Implications. Chi-cago: University of Chicago Press.
16. Elias N. 1978. The Civilizing Process. Oxford: Oxford University Press.
17. Forster R., AND Ranum O. 1979. Food and Drink in History, Vol. 5 of Selections from the Annales: Economies, Sociétiés, Civilisations. Baltimore: Johns Hopkins University Press.
18. Freeman M. 1977. “Sung,” in Food in Chinese Culture: Anthropological and His-torical Perspectives, Chang K.C., ed., 141–76. New Haven and London: Yale University Press.
19. Furnivall F.J. 1868. Early English Meals and Manners (Early English Text Society, no. 32). London: Early English Text Society.
20. Goody J. 1982. Cooking, Cuisine, and Class: A Study in Comparative Sociology. Cambridge: Cambridge University Press.
21. Graburn N. 1976. Ethnic and Tourist Arts: Cultural Expressions from the Fourth World. Berkeley: University of California Press.
22. Hosain A., AND Pasricha S. 1962. Indian Cooking: A Practical Introduction to Authentic Indian Food. London: Paul Hamlyn Ltd.
23. Jaffrey M. 1981. World of the East: Vegetarian Cooking. New York: Knopf.
24. Jagtiani D. 1973. Chutneys and Pickles of India. Bombay: India Book House.
25. Kane P.V. 1974. History of Dharmasastra. 2d ed. Poona: Bhandarkar Oriental Research Institute.
26. Kaufman W.I., AND Lakshmanan S. 1964. The Art of India's Cookery. Garden City, New York: Doubleday and Co.
27. Khare R.S. 1976a. Culture and Reality: Essays on the Hindu System of Managing Foods. Simla: Indian Institute of Advanced Study.
28. Khare R.S. 1976b. The Hindu Hearth and Home. Durham: Carolina Academic Press.
29. Lai P. 1970. Vegetable Dishes. Bombay: India Book House.
30. Khare R.S. 1980. Indian Recipes. Calcutta: Rupa and Company.
31. Marriott M. 1968. “Caste Ranking and Food Transactions: A Matrix Analysis,” in Structure and Change in Indian Society, Singer M. and Cohn B.S., eds., 133–71. Chicago: Aldine.
32. Meenakshi Ammal S. 1968. Samaiththu Pār. 3 vols. Madras: S. Meenakshi Ammal Publications.
33. Mehta J. 1979. 101 Parsi Recipes. Bombay: J. Mehta.
34. Mutachen R. 1969. Regional Indian Recipes. Bombay: Jaico.
35. Narayan P. 1975. The New Dalda Cookbook. Delhi: Vikas.
36. Patil V. 1979. The Working Woman's Cookbook. Bombay: India Book House.
37. Philip T.E. 1965. Modern Cookery for Teaching and the Trade. 2 vols. Bombay: Orient Longman.
38. Prakash Om. 1961. Food and Drinks in Ancient India. Delhi: Munshi Ram Manohar Lai.
39. Primlani K. 1968. Indian Cooking. Bombay: India Book House.
40. The Raj Cookbook. 1981. Delhi: Piper Books.
41. Ranga Rao S. 1968. Good Food from India. Bombay: Jaico.
42. Reejhsinghani A. 1973a. Tasty Dishes from Waste Items. Bombay: Jaico.
43. Reejhsinghani A. 1973b. The Art of South Indian Cooking. Bombay: Jaico.
44. Reejhsinghani A. 1975. Delicious Bengali Dishes. Bombay: Jaico.
45. Reejhsinghani A. 1977. Cooking for the Single Person. New Delhi: Vikas.
46. Revel J.-F. 1979. Unfestin en paroles. Paris: Pauvert.
47. Roden C. 1972. A Book of Middle-East Food. New York: Knopf.
48. Rodinson M. 1950. Recherches sur les documents arabes relatifs a la cuisine. Paris: Librarie Orientaliste P. Geuthner.
49. Root W. 1977. The Food of Italy. New York: Random.
50. Sharar A.M. 1975. Lucknow: The Last Phase of an Oriental Culture, Harcourt E.S. and Husain F., eds. and trans. London: Paul Elek.
51. Sheth A. 1968. The New Indian Cookbook. Delhi: Hind Pocket Books.
52. Shroff V., AND Desai V. 1979. 100 Easy-to-Make Gujarati Dishes. Delhi: Vikas.
53. Singh B. 1961. Indian Cookery. London: Mills and Boon.
54. Singh D. 1970. Indian Cookery. Harmondsworth: Penguin Books.
55. Skelton M.L., AND Rao G.G. 1975. South Indian Cookery. Delhi: Orient Paper-backs.
56. Srivara M.L. 1980. Unusual Vegetarian Cookery. Delhi: Hind Pocket Books.
57. Steel F.A., AND Gardiner G. 1888. The Complete Indian Housekeeper and Cook. London: William Heineman.
58. Time-Life. 1969. Recipes: The Cooking of India. New York: Time-Life Books
59. van den Berghe P.L. 1984. “Ethnic Cuisine: Culture in Nature.” Ethnic and Racial Studies, 7: 3 (07 1984), 387–97.
60. Vehling J.D., trans. 1977. Apicius: Cooking and Dining in Imperial Rome. New York: Peter Smith.
61. Zimmerman Francis. 1982. La jungle et le fumet des viandes. Paris: Editions du Seuil.