ISBN 9789380739090|Paperback|280 pages|2012|Goa 1556 Broadway Publishing House
Goan cuisine is a rich blend of various cuisines. Cozinha de Goa: History and Tradition of Goan Food deals with the history of Goan Cuisine and the traditions that come along with it. The author has skilfully described the history of food and the various traditions that are original to Goa or are influenced by the colonizers.
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ISBN 9789380739090|Paperback|280 pages|2012|Goa 1556 Broadway Publishing House
Goan cuisine is a rich blend of various cuisines. Cozinha de Goa: History and Tradition of Goan Food deals with the history of Goan Cuisine and the traditions that come along with it. The author has skilfully described the history of food and the various traditions that are original to Goa or are influenced by the colonizers.
Delivery: We are a small, independent bookstore and shipping times may be slightly longer than usual.
Please allow 2-4 business days for your order to be processed and shipped. We appreciate your patience.
We will notify you by email as soon as your order ships.
Print on demand publications require additional preparation. See the shipping section below for details.
Both extremes did indeed meet in Goa, in the local cuisine and many other aspects of cultural life, contradicting Rudyard Kipling’s famous statement that East and West shall never meet. The Portuguese and lands they influenced left culinary footprints in this former colony. They brought about radical changes in the Goan food culture by introducing new plants, foodstuff, recipes and food habits. There was improvisation, adoption and modification. Today, behind practically every dish lies culture and a history. Food has shaped our world and our food is shaped by our world. Economics, caste and religion often define the type of food people eat in Goa. Christians generally had no food restriction based on religion; both Hindus and Muslims did not eat pork while the Hindus also refrained from eating beef on religious grounds. The mainstay of almost all Goans is rice, curry and fish. Except for a day or two each week, and during the month of Shravan (around August) or on religious occasions, a majority of the Hindus in Goa are non-vegetarian. They eat fish regularly and a significant number also consume chicken and occasionally mutton. Goa is a fertile land, but agriculture did not receive much official support right from colonial times. Food production was often insufficient to meet the needs of the population. This region has always been dependent on others for her food. Rice came from other areas of India and overseas. Being coastal however, abundant wealth came from the sea, a network of rivers, rivulets and lakes. Coconut, another important item on the Goan cuisine, is easily available. Like elsewhere, the seasons influence what we eat. Fish, good quality chillies and vegetables are scarce during the monsoons, roughly between mid-June to September. October is hot. This is the period when the paddy fields are harvested; it can be a period of plenty from the land and the sea. After November and towards early March, the cool period sees plants like mangoes and cashew getting into bloom. It is also a period of festivals and rich food. March to early June is hot and humid, but also a time for varied fruit — cashew, mangoes, jackfruit, kokum and other berries. This is the season for weddings and feasts. Festivals throughout the year are marked by different kinds of food….
Author:
Fatima da Silva Gracias
ISBN:
9789380739090
Binding:
Paperback
Pages:
280
Year of Publication:
2012
Publisher:
Goa 1556 Broadway Publishing House
Edition:
First
Condition:
New
Country of Origin:
India
About the Author
The author, a Goa based Historian, has written about food for several years. She has also written and presented international seminars and published papers on food including The Trail of Aroma (ISIPH, 2003), The Journey of Goan Food (Seminar, 2004), Into the Melting Pot (Marg, 2012) and Merendas - Tea Time Delights on Goa (ISIPH,2013).
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