Sudha Shreeniwas

Assistant Professor, Dept. of HDFS

Indian Food: A Historical Companion by K. T. Achaya

I am very interested in food and in history, thus, a book on the history of food is irresistible to me. This book is packed with scholarly and human interest; it's satisfying in more ways than one. It covers history, sociology, anthropology, archaeology, botany, food lore, and recipes, pertaining to the 5,000 years and myriad regions of Indian cuisine. The Editorial Review on will give you a better idea. The late Prof. Achaya was also a personal friend of our family. He was a leading scholar and a gentle and generous human. Thus, I hope this book will be enjoyed in many ways by the UNCG community.