Resumo de Indian Food Sense,

IN Indian Food Sense, nutritionist and food columnist Ruth N. Davidar takes up the challenge of presenting a heath and nutrition guide to Indian food to show that healthy eating the Indian way does not have to translate into tasteless eating. In fact, her book makes one appreciate anew the science and sophistication of Indian gastronomy. Davidar approaches her task in a systematic manner dividing her book into two sections: the first, a comprehensive introduction to nutrition; the second, a wide selection of recipes of food preparations from all over India. The recipes are not only easy to follow but extremely interesting. This is not because they describe dishes that are new, innovative or little known ? in fact, quite the opposite. Davidar has selected preparations that constitute everyday food from all over India ? such as dals, rice and breads, curries, chutneys and preserves, sweets, beverages ? and then proceeds to analyse them in order to demonstrate the scientific and nutritionally-correct nature of our traditional culinary practices. At the same time, she adds useful tips about cooking and serving which further enhances the diet value of the food and makes for simpler, time-efficient cooking. The opening section on nutrition is extremely informative and the orientation into the basics of nutrition that it provides makes it worth the effort to read through the somewhat pedestrian, textbook-style prose. Charts and graphs present educational infobytes on subjects that would interest almost anyone in today's health-conscious age: Adult Energy Expenditure, Body Mass Index and more. A back-of-the-book section has some wonderful reference material and facts including a glossary giving the English, Hindi and Tamil name of common cooking ingredients; lists of food sources for various nutrients; some basic information on pathology; and home remedies for a range of common illnesses. Indian Food Sense will be of immense value to various reader groups: health professionals, students of nutrition, the diet-conscious ? in fact anyone interested to know about the food we eat and its effect on us. And even the somewhat poor editing (such as the inexplicable and rather bizarre insertion of a paragraph on puris in the middle of a recipe on shrikand; or the use of a lower case "b" in Bengal gram) does not detract from the book's utility as a wonderful reference tool.

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