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History of Indian Cuisine
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High Quality Content by WIKIPEDIA articles! History of Indian cuisine As a land that has experienced extensive immigration and intermingling through many millennia, the subcontinent has benefited from numerous food influences. 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. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population consume no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130847470
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786130847470
- Format Fachbuch
- Titel History of Indian Cuisine
- Herausgeber Alphascript Publishing
- Anzahl Seiten 128
- Genre Biologie
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