Shrishti Singh (10 results)

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: As New. Unread book in perfect condition.

Taschenbuch. Condition: Neu. Neuware - This cookbook is a journey into the kitchens, forests, and memories of the Gond community one of India's indigenous groups, whose food traditions are rarely written down yet remain alive in daily practice. Across its chapters, you'll find dishes shaped by what the forest and fields offer: leafy saags cooked over woodfires, millet rotis pressed on leaves, cooling fermented drinks, wild chicken wrapped in sal leaves, and Mahua-based preparations from fritters to brews.Each recipe is paired with context: when it's made, who cooks it, how ingredients are gathered, and the rituals around it. More than a manual of 'how to cook,' this book is a cultural archive. It documents foodways as younger generations move to cities, languages change, and forest access shrinks.Interviews, field notes, and photographs root the recipes in real lives: women cooking at dawn, elders recalling lost ingredients, children tasting some dishes only during festivals.Whether you are a researcher, home cook, student, or simply curious, this cookbook invites you to slow down and pay attention. It asks you to see Gond food not as 'exotic tribal fare,' but as an ecological practice shaped by scarcity, sharing, and respect for the land. Above all, it is a tribute to the Mahua tree, to Gond elders, and to a living culinary heritage that deserves to be tasted, remembered, and carried forward.…

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condition: new. Paperback. This cookbook is a journey into the kitchens, forests, and memories of the Gond community one of India's indigenous groups, whose food traditions are rarely written down yet remain alive in daily practice. Across its chapters, you'll find dishes shaped by what the forest and fields offer: leafy saags cooked over woodfires, millet rotis pressed on leaves, cooling fermented drinks, wild chicken wrapped in sal leaves, and Mahua-based preparations from fritters to brews.Each recipe is paired with context: when it's made, who cooks it, how ingredients are gathered, and the rituals around it. More than a manual of "how to cook," this book is a cultural archive. It documents foodways as younger generations move to cities, languages change, and forest access shrinks.Interviews, field notes, and photographs root the recipes in real lives: women cooking at dawn, elders recalling lost ingredients, children tasting some dishes only during festivals.Whether you are a researcher, home cook, student, or simply curious, this cookbook invites you to slow down and pay attention. It asks you to see Gond food not as "exotic tribal fare," but as an ecological practice shaped by scarcity, sharing, and respect for the land. Above all, it is a tribute to the Mahua tree, to Gond elders, and to a living culinary heritage that deserves to be tasted, remembered, and carried forward. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. &Uumlber den AutorrnrnShrishti Takur - aspirant (ICAR/SRF) po special nosti Uprawlenie agrobiznesom iz Uniwersiteta sel skogo hozqjstwa, tehnologii i nauki imeni Saema Higginbottoma, Prajagradzh, shtat Uttar-Pradesh (Indiq). Aspirant (ICAR) po. …