Cooking for the Gods

the art of home ritual in Bengal

Publisher: Newark Museum; Philadelphia, Pa. : distrubted by the University of Pennsylvania Press in Newark, N.J

Written in English
Cover of: Cooking for the Gods |
Published: Pages: 96 Downloads: 910
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Places:

  • Bengal (India),
  • India,
  • Bengal

Subjects:

  • Hinduism -- Liturgical objects -- Exhibitions.,
  • Cookery -- Religious aspects -- Hinduism -- Exhibitions.,
  • Hinduism -- India -- Bengal -- Customs and practices -- Exhibitions.,
  • Bengal (India) -- Religious life and customs -- Exhibitions.

Edition Notes

Includes bibliographical references(p. 93-96).

Statementcatalogue by Pika Ghosh ; with essays by Edward C. Dimock ... [et al.] ; edited by Michael W. Meister.
ContributionsGhosh, Pika, 1969-, Dimock, Edward C., Meister, Michael W.
Classifications
LC ClassificationsBL1236.72 .C66 1995
The Physical Object
Pagination96 p. :
Number of Pages96
ID Numbers
Open LibraryOL800563M
ISBN 100932828329, 0812215893
LC Control Number95036877

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salt. sugar. FOOD FOR THE GODS CASSEROLE: 3/4 c. Rosamarina, cook in salted water about 10 minutes (do not overcook) 1 lb. ground beef 2 med. onions, chopped 1 (4 oz.) can mushrooms 1 can cream of mushroom soup 1/2 lb.

diced Cheddar cheese 1 c. milk. Brown the ground beef. Add the cooked and drained Rosamarina. Add the remaining ingredients and mix.

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ISBN: X OCLC Number: Notes: Includes index. Description: pages: illustrations ; 21 cm: Contents: Foods of the earth/Demeter --Foods from the sea/Poseidon --Foods from the flock/Pan --Foods from the hunt/Artemis --Sauces --Menus for select occasions --Greek wines/sibility.

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