Indian History & Food Culture

Length: 7 Pages 1699 Words

Asian Indian History Overview & Food Culture India, a nation with varying cultures, languages, climates and people, boasts a span of history of more than 4000 years. Also, with a population of nearly 960 million and 300 hundred languages along with 700 dialects, the various historical influences have significantly affected the cultural aspects of Indian culinary arts. Between the years of 3000 and 1500 BC, India’s earliest and greatest civilization took place in the Indus Valley and Plains ( Commerce being concentrated in two major cities, Harappa and Mohenjo-Daro, Indians specialized in the trade of metals, pottery, and jewelry. In addition, they had advanced architecture, streets and drainage systems. Around 1500 BC, the beginning of the Vedic period, the Aryans (light-skinned people) invaded and defeated the Dravidians (dark-skinned people) while destroying the cities of Harappa and Mohenjo-Daro ( As the Aryans settled in the Indus Valley area, they founded the basis of Hinduism and Sanskrit, the official Indian language. Additionally, introduced was the Caste system, which divided the Indian population into 4 varnas: Brahmans, the priests; Kshatriya, political rulers Continue...

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Spices import flavor and color to foods that lack it. The most prominent character throughout Indian history that favored non-violent and non-cooperating was Mohandas (Mahatma) K. India officially became a republic on January 26, 1950, and Dr. A flat grinding stone with a triangular mortar with spices, deep pots with lids, wok-like pans for deep-frying and sauteing are found in the kitchen. or warriors; Vaishya, traders and agriculturists; Shundra, worker class (http:member. The sauce is a great accompaniment to rice. Circa tenth century, Muslims from Mongolia and Afghanistan constantly invaded India and Muslim influences deeply penetrated the Indian peninsula. Brahmins and Jains do not eat foods associated with the preparation of meat, such as onions and garlic. The meal contains sambhar, rasam (a thin soup), dried and curried vegetables and pachadi (a curd preparation).


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