Foods Facts and Principles
This book takes a refreshingly broad view of food, situating it firmly within Indian cultural and culinary traditions rather than treating it as a purely chemical concern. Dr. Manay walks readers through the production, processing, and everyday use of a wide range of foods, giving particular attention to staples of the Indian diet. Pulses, spices, nuts, milk, oils, and traditional confectionery all receive thorough treatment, making it a genuinely useful reference for anyone working or studying in food science, nutrition, or home science. The practical side is well covered too. Food legislation, quality control, preservation methods, and the role of additives are all explained clearly, giving the book a grounded, applied quality that students and professionals alike will appreciate. What sets it apart, though, is its willingness to look beyond the laboratory. Dr. Manay argues, quite compellingly, that food influences not just physical health but also mental and emotional states, and even spiritual development. This revised edition explores what she calls the symbiotic relationship between body, mind, emotion, and spirit, introducing the concept of teleosis, a progressive unfolding of health as spiritual growth. It's an unusual angle for a food science text, and it works better than you might expect. Rather than feeling tacked on, the philosophical dimension is woven into the scientific discussion in a way that feels considered and genuine. Readers looking for a straightforward biochemistry textbook may find the spiritual framing unexpected. Those open to a more holistic perspective, however, will find this a thought-provoking and wide-ranging resource.
- Author: Dr. N Shakuntala Manay
- Publisher: New Age International Pvt Ltd;
- Genre: Cooking & Culinary Arts
- ISBN: 978-9360748470
- Pages: 578 pages