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Life and Food in Bengal
Revised edition, on the culture of West Bengal, history, cultural system, along with a wide range of recipes. Excellent reviews
- GenresFoodNonfiction
Paperback
Published March 30, 2005
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Displaying 1 - 3 of 3 reviews
January 14, 2024
The gastronomic ethos of pre-colonial Bengal enclosed countless topographies which went on to distinguish it from other parts of the country.
Conventionally, Bengali dishes are divided into four types, such as charbya (food which is to be chewed, like rice, fish, etc.), choṣhya (food which is to be sucked, liquids like ambal, tak etc.) lehya (food which is to be licked, like chatni) and peya (drinks, like milk). Even the order of consuming foods is also prescribed in the consecrated texts of Bengal, for instance, in a verse of Halayudha’s Brahmansarvasva.
The gourmets of Bengal were so fervent and passionate about eating that they not only prearranged the structure of eating but left behind profuse scripts where diverse Bengali food stuffs and dishes were stated.
From the late 18th century, with the extension of British rule in Bengal, a revolution in the eating principles began, which touched its finale during the early 20th century, carrying all the way to the 21st.
This remarkably well-researched and well-scripted tome gives its reader a comprehensive knowledge of the customary foodstuff in addition to the lately originated ones to help us catalogue the multifaceted itinerary of alteration within the Bengali culinary philosophy.
Conventionally, Bengali dishes are divided into four types, such as charbya (food which is to be chewed, like rice, fish, etc.), choṣhya (food which is to be sucked, liquids like ambal, tak etc.) lehya (food which is to be licked, like chatni) and peya (drinks, like milk). Even the order of consuming foods is also prescribed in the consecrated texts of Bengal, for instance, in a verse of Halayudha’s Brahmansarvasva.
The gourmets of Bengal were so fervent and passionate about eating that they not only prearranged the structure of eating but left behind profuse scripts where diverse Bengali food stuffs and dishes were stated.
From the late 18th century, with the extension of British rule in Bengal, a revolution in the eating principles began, which touched its finale during the early 20th century, carrying all the way to the 21st.
This remarkably well-researched and well-scripted tome gives its reader a comprehensive knowledge of the customary foodstuff in addition to the lately originated ones to help us catalogue the multifaceted itinerary of alteration within the Bengali culinary philosophy.
July 18, 2024
This book is an excellent read for a foodie. I also wish to point out that the writing style is one of its strongest points. I have seldom read a better written book about Bengali food and Bengali culture than this, but I would like to mention here that this is a far more enjoyable read for someone who is not a Bengali. I am fortunate that I grew up in a Bengali household since infancy and therefore I knew quit a few of the dishes mentioned in this book.
I would not hesitate to recommend this book to anyone who wants to know about Bengali food
I would not hesitate to recommend this book to anyone who wants to know about Bengali food
November 9, 2025
This book wasn't what I expected it to be though it still does provide a good primer and ample general information about the overall Bengali culture.
I think this is a good read for a first or second generation Bengali living outside Bengal to get an understanding of their culture.
I think this is a good read for a first or second generation Bengali living outside Bengal to get an understanding of their culture.
Displaying 1 - 3 of 3 reviews