About the Book

The book deals with foods from the point of view ofcultural practices in India. Each food is discussed from the point of its production, processing and utilization in India's context. Foods of special importance in the Indian diet like pulses, spices and nuts are considered at length. The book gives a comprehensive account of foods and their products with regard to pulses, milk and Indian confectionery. Various laws issued by the government to control food quality are highlighted. Food is more than nutrients. In addition to nourishing our body and promoting good health, foods have an effect on our mind, emotion and spiritual life. There is, of late, a great awareness of the relationship between food and spiritual life. This edition has been revised to explain the symbiotic relationship between body, mind, emotion and spiritual health. Health as a constant growth of spirit is a progressive unfoldment, a growth which is teleotic (or Teleosis) and the limitation of the present concept backed up with scientific study in connection with the same, has been cited, thus bridging the gap between pure science and spiritual life.

Dr. (Mrs.) N. Shakuntala Manay, former Head of the Department of Food & Nutrition, Smt. V.H.D. Central Institute of Home Science, Bengaluru, is a B.A. (Home Science) from Mysore University and M.S. (Home Economics) from the University of Southern Illinois, USA. For her research in Home Science Education in the light of Sri Aurobindo's Philosophy, she was awarded the Ph.D. from Osmania University, Hyderabad. She has taught Food & Nutrition to undergraduate and postgraduate students for over 35 years. She has conducted a number of workshops on 'food'and supplementary food programmes. Her current interest in Food is from the point of view ofits role in Spiritual Health. Her papers on wholesome well being in spiritual dimensions as an experimental studies on human subjects have appeared in Journals of Psychology, NAMAHA (New Approaches in Medicine and Health) and are quoted in Current Science. She has taught postgraduate students ofVYOMA (Vivekananda Yoga Mahavidhyapeetham). Currently she is a member ofthe Ethical Committee of ITC. Her research on "Nutrition and Health of Children and Mother" received Altrusa International Founrdation Grant, Chicago, USA. India became one of the prestigious recipients of this grant. The cited research papers on Health and Culture have invoked interest among her students. They sought her advice in planning webinars particularly during pandemic period. Some have created regular websites for giving periodical sessions. Dr. M. Shadaksharaswamy was the Professor of Biochemistry and Head, Department of Chemistry and Dean, Faculty of Science, Bangalore University. Graduated from Mysore and Edinburgh Universities, he worked as visiting Scientist in the University of Lincoln, Nebraska from 1959-1961 and University of Southern Illinois, Carbondale, USA from 1969-70. He retired in 1977. He continued his research activity in Central College under the UGC Professors' scheme from 1972-83. He successfully piloted the COSIP-ULP in Chemistry sponsored by UGC for several years. He was nominated for 2 terms as a Syndicate Member of Mysore University. The Government of Karnataka honoured him with Rajyothsava Award in 1993 and Raja Ramanna Award in 2007 recognising his contribution as teacher, researcher and administrator. He has published scientific papers in International Journals and guided Ph.D. students. He was the active founder member of "The Karnataka Association of Advancement of Science" (KAAS). He received honorary Doctor of Science degree from Bangalore University and Thumkur University. He served as the President of Sri. Jagadhguru Renukacharya Education Society from 1984-2012. Though he was a Bio Chemist, he believed firmly in Soul's existence as per verse from Bhagavad-Gita "Eternal, Imperishable and never born, never dies, never ceases to exist". Readership: Undergraduate/postgraduate students and Faculties of Home Science, Hotel Management, Food and Nutrition⚫ University and college libraries •. Researchers and professionals.