Showing results for "The Food" in Asia

Sea, Salt and Spice is a definitive culinary biography of Mumbai - a city shaped as much appetite as by tides and trade. Long before it became shorthand for ambition, excess and overcrowded trains, Bombay was a porous island city, its kitchens stocked by fishermen, merchants, settlers and empire...

Why did humans abandon hunting and gathering for sedentary communities dependent on livestock and cereal grains and governed by precursors of today's states? Most people believe that plant and animal domestication allowed humans, finally, to settle down and form agricultural villages, towns, and states, which made possible civilization, law, public order, and a presumably secure way of living. But archaeological and historical evidence challenges this narrative.

This Is A Remarkable Book. It Untangles The Many Complexities Of The Vedas And Combines Staal S Scholarly Respect For The Texts, With Explanations That Are Lucid And Occasionally Witty. His Insights Are Thoughtful And Perceptive. Romila Thapar In This Unprecedented Guide To The Vedas, Frits...

The Indian subcontinent was the scene of dramatic upheavals a few thousand years ago. The Northwest region entered an arid phase, and erosion coupled with tectonic events played havoc with river courses. One of them disappeared. Celebrated as -Sarasvati' in the Rig Veda and the Mahabharata, this...

A haunting and beautiful memoir from a Cambodian refugee who lost her country and her family during Pol Pot's genocide in the 1970s but who finds hope by reclaiming the recipes she tasted in her mother's kitchen. Take a well-fed nine-year-old with a big family and a fancy education. Fold in 2...

Indian cuisine has a rich legacy of myriad faiths, history, food invasions, cultural landscapes and rituals. This book is richly spiced with the author's memories and personal stories bringing the flavors of India alive. The narrative is peppered with food stories of India, the place of food in sacred worship, food etiquette, and taste memory. When the author travels through diverse regions, she explores food rituals, myths and traditions.

In China, the world’s next superpower, life is comfortable for the fortunate few. For others, it’s a hand-to-mouth struggle for a full stomach, a place to live, wages for work done, and freedom to speak openly. In a place where few things are more important than food, “Have you eaten yet?” is another way of saying hello. After traversing the country and meeting its people, Ang shares her delicious experiences with us.

For more than two thousand years, tea has awakened, calmed, and connected people across continents and cultures. In A History of Tea, you'll travel with this extraordinary beverage on its global journey—from the tea houses of ancient China and the Zen temples of Japan to the colonial plantations of India and Sri Lanka, and into the teacups of Britain and beyond. Along the way, discover how tea shaped empires, sparked revolutions, and inspired rituals that still endure today.

Despite its ubiquity and popularity, Mala Xiang Guo's history and origins are unknown. Search results on Google or Baidu throw up approximately 9 million recipes but not a single reliable account of how the MLXG was invented, or by whom. Find out how this spicy dish arrived on the sunny shores...