Ayurvediya Ahar Vimarsh
Editor : Dr. Ganesh Karajkhede [B.A.M.S. M.Phil. (Ayurveda), M.A.(Sanskrit)]
Food
forms one of the basic necessities for mankind. It is the basis for survival of
all the living
beings on
the planet. The description of food or edible materials is available in the
oldest of
Indian
literary works. The Indian culture also has a rich and varied description of
this
important
aspect of life called ‘Ahar' (diet) without which not only the growth, but the
sustenance
of life itself is impossible.
The
concepts of diet in the Indian culture have more or less been described as a
part and
parcel of
the Ayurvedic literature. The idea of dietetics and nutrition as independent
science,
or branch
of medicinal science is western, and relatively recent but fast gaining
importance.
Hence,
the need for the study of the ancient Indian concepts of diet, and a renewed
understanding
of this important aspect of life in the light of Ayurvedic fundamentals has
also
become
necessary. Hence we published this book for Ayurveda fraternity.
This book
is divided in three sections. The first part analyses different recipes and
their
attributes as per the
description in the ancient texts. These recipes are described in the same
manner as
in the texts, with certain foot notes from the authors. In the list of these
recipes,
along
with the principal dietary items, different types of spice mixes or ‘masala’,
different types
of
decoctions, health drinks, confectionery and snacks have also been included.
This section
also
includes descriptions of topics complimentary to diet, like different mixtures
of medicinal
herbs
which are useful for the initiation of the sensation of hunger ‘Kshudhbodhaka
yoga’ and
those
which are useful as mouth-fresheners ‘Mukhashudhikar yoga’. The collection
includes
recipes
from various texts and foot notes which make it convenient for the reader to
better
understand
this concept from the Ayurvedic point of view and then prepare the recipes. The
second
section ‘Pathya-Apathya’ includes a collection of the set of dietary
regulations to be
imposed
in case of certain diseases, as per the descriptions in the samhitas. The third
part
which
again is a compilation, refers to the characteristics of different substances or
raw food
items
according to the Ayurvedic parameters.
The book
is mainly in the form of compilatory study, along with notes of essential
information
and
useful guidelines for reader. The entire anthology is from the ancient books
Kshemakutuhal,
Bhojankutuhal, and the Samhitas namely the Charaka Samhita, Sushruta
Samhita,
Ashtanga Sangraha, Astanga Hridaya, Bhaishajya Ratnavali, Yogaratnakar,
Chakradutta,
Kashyap Samhita, Nighantu Ratnakar and Kaiyadeva Nighantu. This book also
can be
termed as an anthology of recipes ranging from the period of the Charaksamhita
to
almost
the 16th century. The compilations in
this book offer a complete guideline for dietary
advice in
case of illness, and the characteristics of different edible substances, plus
the
recipes,
all in one place. Thus, this book should prove useful to all those interested
in
studying
the curriculum of Indian dietetics and wish to follow a career as a
nutritionist
specializing
in Indian dietetics. It should also prove useful to those interested in gaining
knowledge
about the Ayurvedic and other traditional practices regarding food craft in the
ancient
times. This book also provides impetus to work of the researchers and scholars
in
scrutinizing
dietary practices existing in a particular period of time.
Edition : Second
Language
: Marathi
Published by : Manakarnika Publications
Pages :
A4 size 188 pages
Useful to
: Practitioners, Students, Researchers and Teachers (Swasthavritta and
KayaChikitsa) of Ayurveda
Ayurvediya Ahar Vimarsh
- Brand / Manufacturer : N M Publications
- Product Code : Ayurvediya Ahar Vimarsh
- Availability : In Stock
-
Rs 525
- Ex Tax: Rs 525
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