This book explores food in India and its evolution from prehistoric times to contemporary food trends while highlighting the intersections between culture, rituals, environment, and the economy with food, ingredients, and eating practices.
It looks at the history of food and food preferences in India by studying historical, medicinal, and religious texts. The book analyses preferences and taboos from social, anthropological, cultural, political, and economic perspectives, mapping how food practices influence and are influenced by religion, production and distribution, ecology, and social class. It also examines consumption practices, problems with food production, agricultural distress, food and farming reforms, globalisation of food, the adoption of sustainable practices, and the future of farming, diets, and eating.
Engaging and comprehensive, this book will be an essential read for scholars and researchers of anthropology, social and cultural anthropology, sociology, cultural studies, political studies, development studies, and food studies.
