Companion to Pakistani Cuisine
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Product details:
- Publisher OUP Pakistan
- Date of Publication 24 April 2025
- ISBN 9789697343096
- Binding Paperback
- No. of pages212 pages
- Size 240x180 mm
- Language English 700
Categories
Short description:
This book is the first of its kind in Pakistan and aims to encompass all major aspects of Pakistans culinary offerings. Through an exhaustive but meticulous selection of subjects and detailed entries on them by experts in their field, this encyclopaedia offers an insight into the gastronomic history and food ethos of Pakistan. The volume will serve as a valuable reference book on almost all the elements of Pakistani food, including people, places, events, historical data, and food culture. It draws on subjects like archaeology, history, botany, and anthropology. Providing a wealth of information on food materials and the cuisine of the country, it includes descriptions of dishes from across Pakistan, cooking techniques practiced, and ingredients and utensils commonly used.
MoreLong description:
Pakistans diverse cuisine has been influenced by its rich history and varied topography. With a cuisine that is at once as old as the most ancient civilization that once inhabited these lands and as young as the latest fast-food recipe downloaded from the Internet, Pakistani cuisine is constantly evolving. This book is the first of its kind in Pakistan and aims to encompass all major aspects of Pakistans culinary offerings. Through an exhaustive but meticulous selection of subjects and detailed entries on them by experts in their field, this encyclopaedia offers an insight into the gastronomic history and food ethos of Pakistan. The volume will serve as a valuable reference book on almost all the elements of Pakistani food, including people, places, events, historical data, and food culture. It draws on subjects like archaeology, history, botany, and anthropology. Providing a wealth of information on food materials and the cuisine of the country, it includes descriptions of dishes from across Pakistan, cooking techniques practiced, and ingredients and utensils commonly used.
MoreTable of Contents:
Foreword - Humayun Gauhar
Introduction - Shanaz Ramzi
List of Contributors
Companion to Pakistani Cuisine AZ
Essays
Chulah/Zero Carbon Earthen Pakistan Chulah
YASMEEN LARI
Cooking the Pakistani Way
SHANAZ RAMZI
Curry
IRFAN HUSAIN
Evolution of Mughlai Cuisine
IRFAN HUSAIN
Karachi Cuisine
SHANAZ RAMZI
Mohenjo-daro
MICHAEL JANSEN
Nihari
ASIF NOORANI
Pakistans Iconic Eateries
SHANAZ RAMZI
Bibliography
Index
