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- Title
CRITICAL APPRAISAL OF INDIAN CULINARY SCIENCE W.S.R. TO KSHEMAKUTUHALA.
- Authors
Khedekar, Rutuja; Pawar, Smita; Rathi, Pritam; Vidyanath, R.
- Abstract
Kshemakutuhala is one of the excellent works related to diet and dietetics. It was written by Kshemasharma, the Royal physician of King Vikrama during 16th century A.D. The author describes different types of food articles, their preparatory techniques along with properties elaborately in this work. The entire compendium is divided into 12 chapters and artistically named Utsavas for the chapters. In the first six Utsavas the author elucidated the principles of dietetics, kitchen plan, and best qualities of a chef, vessels useful for cooking, features of poisonous food and the methods employed for its detection etc. in a lucid manner. The remaining six Utsavas are devoted for the description of different vegetarian and non-vegetarian food items including fish. Primary processing of washing and dipping in oil is suggested to reduce the odor of meat and fish. Specific food substances useful for the preservation of health according to seasons are also described in this compendium. By thorough study of this work it is observed that Kshemakutuhala is the unique compendium on Indian culinary science.
- Subjects
DIETETICS; DIET; NUTRITION; KSHEMAKUTUHALAM of Kshemasharma (Book); VEGETARIAN foods
- Publication
Pharma Science Monitor, 2013, Vol 4, Issue 1, p3455
- ISSN
0976-9242
- Publication type
Article