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- Autorius: Pronoti Datta
- Leidėjas: Speaking Tiger Books
- ISBN-10: 9363364976
- ISBN-13: 9789363364974
- Formatas: 15.2 x 22.9 x 2.1 cm, minkšti viršeliai
- Kalba: Anglų
In the Beginning there was Bombay Duck - A Food History of Mumbai (el. knyga) (skaityta knyga) | knygos.lt
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Aprašymas
'Just what we needed. The first comprehensive history of dining in
Mumbai/Bombay, India's food capital.'-Vir Sanghvi
From the Kolis, who have been fishing in the city's waters since much before
recorded history, and early settlers such as the Pathare Prabhus, to the people
who poured into the developing city in the centuries of British rule and those,
like the Sindhis, who found a safe haven here during Partition, this is the first
truly comprehensive food history of India's great metropolis.
The city's nativists like to champion what they consider 'original cultures'.
But originality resides in the Mumbaikar's inventive impulse, a quality
encapsulated in the nativist's favourite food, the vada pao: Were it not for
the Portuguese, who transported the potato or batata to Bombay, and taught
the Goans the art of baking bread, or pao, the vada pao may never have been
conceived!
Celebrating this rich diversity of cultures and cuisines, this book covers
migrants from the Kanara coast, who gave the city the Udipi restaurant;
Parsis, who introduced diners to Persian and Gujarati-inflected dishes,
and their Irani brethren, who served this food in their iconic cafes; and the
myriad Muslim communities that made the old neighbourhood of Bhendi
Bazaar a gastronome's place of pilgrimage.
Bombay Duck is a rigorously researched, delightfully anecdotal history of food
in Bombay/Mumbai that is as colourful and cosmopolitan as the city itself.
- Autorius: Pronoti Datta
- Leidėjas: Speaking Tiger Books
- ISBN-10: 9363364976
- ISBN-13: 9789363364974
- Formatas: 15.2 x 22.9 x 2.1 cm, minkšti viršeliai
- Kalba: Anglų
'Just what we needed. The first comprehensive history of dining in
Mumbai/Bombay, India's food capital.'-Vir Sanghvi
From the Kolis, who have been fishing in the city's waters since much before
recorded history, and early settlers such as the Pathare Prabhus, to the people
who poured into the developing city in the centuries of British rule and those,
like the Sindhis, who found a safe haven here during Partition, this is the first
truly comprehensive food history of India's great metropolis.
The city's nativists like to champion what they consider 'original cultures'.
But originality resides in the Mumbaikar's inventive impulse, a quality
encapsulated in the nativist's favourite food, the vada pao: Were it not for
the Portuguese, who transported the potato or batata to Bombay, and taught
the Goans the art of baking bread, or pao, the vada pao may never have been
conceived!
Celebrating this rich diversity of cultures and cuisines, this book covers
migrants from the Kanara coast, who gave the city the Udipi restaurant;
Parsis, who introduced diners to Persian and Gujarati-inflected dishes,
and their Irani brethren, who served this food in their iconic cafes; and the
myriad Muslim communities that made the old neighbourhood of Bhendi
Bazaar a gastronome's place of pilgrimage.
Bombay Duck is a rigorously researched, delightfully anecdotal history of food
in Bombay/Mumbai that is as colourful and cosmopolitan as the city itself.
Atsiliepimai