Original Indian Foods and Food Preparation
Author(s): Edward J. Wahla
A number of attempts have been made from time to time to publish so-called Indian recipes. This is not one of them. The writer has never seen a true "recipe" for any ancient Indian dishes, but only descriptions of white foods adapted to Indian tastes, or visa-versa. Basically a recipe should involve careful measurements, leavening, addition of condiments, etc., all strictly according to rule. It is virtually impossible to find any such rules in ancient Indian cookery. Such methods of food preparation as leaching acorns, hulling and grinding corn or smoke drying meats were indeed processes which had to be learned by the growing girl, but they can scarcely be classified as recipes. A little study soon makes it clear that Indian cooking was done entirely "by ear".
Cite this Record
Original Indian Foods and Food Preparation. Edward J. Wahla. 2014 ( tDAR id: 393047) ; doi:10.6067/XCV86974J6
min long: -125.068; min lat: 24.287 ; max long: -65.83; max lat: 49.268 ;
Administration Note: This resource is a pre-print which has no known publication date or publisher.
Administration Note: A digital copy of this document has been made available in tDAR thanks to the assistance of Edward J Wahla's daughter, Marianne Holt, and his grandson, Jerome Wahla.
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|Indian-Foods-and-Food-Preparation.pdf||896.82kb||Jun 12, 2014 10:40:09 AM||Public|
|This resource is a pre-print which has no known publication date or publisher. A digital copy of this document has been made available in tDAR thanks to the assistance of Edward J Wahla's daughter, Marianne Holt, and his grandson, Jerome Wahla.|