REFERENCES Abdullah U 1981 Malabar Muslim Cookery New Delhi Orient Longman

References abdullah u 1981 malabar muslim cookery new

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REFERENCES Abdullah, U. 1981. Malabar Muslim Cookery. New Delhi: Orient Longman Limited. Ahsan, M. M. 1979. Social Life under the Abbasids. London: Longman. Appadurai, A. 1981. "Gastro-Politics in Hindu South Asia." American Ethnologist, 8:3 (August 1981), 494-511. Attwood, M. S. 1972. Adventures in Indian Cooking. Bombay: Jaico. (Originally published as A Taste of India (Boston: HoughtonMifflin, 1969).) Austin, T., ed. 1888. Two Fifteenth-Century Cookbooks (EarlyEnglish Text Society, no. 91). London: Early English Text Society. Aziz, K. 1983. Indian Cooking. New York: Putnam. Beeton, I. 1861. The Book of Household Management. London: S. O. Beeton. Begum, S. 1981. Film Stars' Favourite Recipes. Bombay: India Book House. Bisen, M. 1970. Vegetable Delights: 650 Original Indian Recipes. Bombay: Wilco. Breckenridge, Carol A. 1986. "Food, Politics, and Pilgrimage in South India, A.D. 1350-1650,'' in Aspects in South Asian Food Systems. Food, Society, and Culture, R. S. Khare and M. S. A. Rao, eds., 21-53. Durham: Carolina Academic Press. Chang, K. C., ed. 1977. Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven and London: Yale University Press. Cosman, M. P. 1976. Fabulous Feasts: Medieval Cookery and Ceremony. New York: Braziller. This content downloaded by the authorized user from on Wed, 14 Nov 2012 02:34:26 AM All use subject to JSTOR Terms and Conditions
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NATIONAL CUISINE: COOKBOOKS IN INDIA 23 Currim, M., and Rahimtoola, M. 1978. Appetizingly Yours: Snacksfor All Occasions. Delhi: Macmillan. Day, H. 1963. Curries of India. Bombay: Jaico. Dumont, L. 1970. Homo Hierarchicus: The Caste System and Its Implications. Chi- cago: University of Chicago Press. Elias, N. 1978. The Civilizing Process. Oxford: Oxford University Press. Forster, R., and Ranum, 0. 1979. Food and Drink in History, Vol. 5 of Selections from the Annales: Economies, Societies, Civilisations. Baltimore: Johns Hopkins University Press. Freeman, M. 1977. "Sung," in Food in Chinese Culture: Anthropological and His- torical Perspectives, K. C. Chang, ed., 141-76. New Haven and London: Yale University Press. Furnivall, F. J. 1868. Early English Meals and Manners (Early English Text Society, no. 32). London: Early English Text Society. Goody, J. 1982. Cooking, Cuisine, and Class: A Study in Comparative Sociology. Cambridge: CambridgeUniversity Press. Graburn, N. 1976. Ethnic and Tourist Arts: Cultural Expressions from the Fourth World. Berkeley: University of CaliforniaPress. Hosain, A., and Pasricha, S. 1962. Indian Cooking: A Practical Introduction to Authentic Indian Food. London: Paul Hamlyn Ltd. Jaffrey, M. 1981. World of the East: Vegetarian Cooking. New York: Knopf. Jagtiani, D. 1973. Chutneys and Pickles of India. Bombay: India Book House. Kane, P. V. 1974. History of Dharmasastra. 2d ed. Poona: Bhandarkar Oriental Research Institute. Kaufman,W. I., and Lakshmanan, S. 1964. The Art of India's Cookery. Garden City, New York: Doubleday and Co. Khare, R. S. 1976a. Culture and Reality: Essays on the Hindu System of Managing Foods. Simla: Indian Instituteof Advanced Study.
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