Relevant bibliographies by topics / Tamil Cuisine

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Academic literature on the topic 'Tamil Cuisine'

Author: Grafiati
Published: 5 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Tamil Cuisine"

1

Berger, Nicole. "Consuming Tamil Identity in Paris." Gastronomica: The Journal of Food and Culture 25, no. 1 (2025): 58–69. https://doi.org/10.1525/gfc.2025.25.1.58.

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Drawing on two years of ethnographic fieldwork with members of the Tamil diaspora in the greater Paris region, I demonstrate the central role of food in expressing and transmitting Tamil ethnic identity through food consumption and culinary practices. I contextualize this within the framework of gastronationalism, which not only affirms the exceptionalism of French cuisine but also maintains the exclusionary borders of proper (gastro-)citizenship. I argue that maintaining public spaces of Tamil culinary culture in Paris constitutes a gastro-political counter-strategy to dominant French gastron
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2

Arumugam, Indira. "Cooking Up a Distinctly Singaporean Tamil Cuisine." Gastronomica: The Journal of Food and Culture 23, no. 2 (2023): 65–70. http://dx.doi.org/10.1525/gfc.2023.23.2.65.

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3

Ganesan, Dr S. Kanmani. "பண்டைத் தமிழர் உணவு முறையில் ஊன்சோறு (Exploring Uunchoru: An Analysis of Ancient Tamil Cuisine)". Journal of Tamil Peraivu 13, № 1 (2024): 130–37. https://doi.org/10.22452/jtp.vol13no1.15.

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Abstract This research article aims to provide a comprehensive analysis of the traditional Tamil dish ‘Uunchoru’ which was consumed in ancient Tamil Nadu. The study delves into the intricate details of its preparation and consumption, offering insights into the culinary practices and eating habits that prevailed during that era. The research employs an analytical approach, utilizing ten historical idylls and anthologies as primary sources to reconstruct the gastronomic traditions associated with ‘Uunchoru’. These primary texts offer a window into the ingredients, cooking techniques, and cultur
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4

Jayakrishnan, P. "Food in Tamilnadu and Kerala Culture." Shanlax International Journal of Tamil Research 9, no. 2 (2024): 67–77. https://doi.org/10.34293/tamil.v9i2.8368.

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Food, one of the basic human needs, occupies a special place in all cultures of the world. To understand the culture of a particular race, one must look into their food habits. A community’s food habits depend on the seasonal environment, the produce of the land, the method of production, the economic status and the social hierarchy. Food is the foundation of human life. In ancient Tamil Nadu, which included the Chera Chola-Pandya kingdoms, grains like rice, millet, wheat, and meat like pig, rabbit, iguana, fish, chicken, and vegetables were used in ancient literature. Fried, baked and fried f
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5

Marisamy, B. "A Study on Tourist Satisfaction of Heritage Centres towards in and Around Karaikudi in Sivagangai District." Shanlax International Journal of Commerce 7, no. 3 (2019): 81–89. http://dx.doi.org/10.34293/commerce.v7i3.530.

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The states rich cultural heritage is one of the big attractions for the tourists. The State Government has declared 48 tourist centers in Tamil Nadu as famous places of heritage. The tourists, particularly the foreigners, have a particular liking for Tamil Nadu because of its art, culture, architecture, traditional crafts, cuisine, etc. Hence, keeping given the tourist satisfaction of heritage centers, about the situation, proper guidance and support to the tourism industry can be of immense use in negotiating in the desired direction of development of tourism industry. Taking into account, al
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6

Vairavan, C., S. Thiyageshwari, P. Malarvizhi, T. Saraswathi, K. G. Teli, and K. Pugazenthi. "Impact of TNAU-Water Soluble Fertilizers (TNAU-WSF) on Soil Nutrient Availability, Nutrient Content and Bulb Quality of Small Onion (Allium cepa var. aggregatum)." International Journal of Plant & Soil Science 35, no. 18 (2023): 446–54. http://dx.doi.org/10.9734/ijpss/2023/v35i183309.

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Application of highly sustainable and productive inputs is required to increase food production in order to feed the growing world population while using the same amount of land. Thus, in its very first attempt, the Tamil Nadu Agricultural University (TNAU), Coimbatore, Tamil Nadu, has produced water soluble fertilisers (WSF) named as TNAU-Water Soluble Fertilizers (TNAU-WSF), and it is necessary to optimise on various crops. One of the most essential vegetables in Indian cuisine is the small onion, which has a high demand but a low productivity. The use of TNAU-WSF was initiated to improve sm
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7

N, Venketesa Palanichamy, Kalpana M, and Karthiba L. "Detection of Diseases in Blackgram (Vigna mungo L.) Using Machine Learning Models: A Case Study." International Journal of Plant & Soil Science 36, no. 5 (2024): 688–95. http://dx.doi.org/10.9734/ijpss/2024/v36i54566.

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Black gram (Vigna mungo L.) is widely used in Indian cuisine and one of the most significant pulses cultivated in India. Identification of plant diseases at their earlier stages is essential to take necessary plant protection measures to reduce yield loss to the farmers. Anthracnose and Powdery Mildew are the major diseases in black gram which causes significant yield losses to the farmers. In this research study, advanced disease detection machine learning models such as Multinomial Logistic Regression, Random Forest Classifier were employed to assist the farmers in detection of plant leaf di
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8

C., Mayakrishnan, and A. Sakthivel Dr. "GROWTH OF TOURISM AND EMPLOYMENT POTENTIAL ON HOTEL INDUSTRIES IN VELLORE DISTRICT - A HISTORICAL ANALYSIS." International Journal of Interdisciplinary Research in Arts and Humanities 1, no. 1 (2016): 70–75. https://doi.org/10.5281/zenodo.166745.

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Tourism is a complex industry that involves a broad range of business, organizations and government agencies working together at different levels to deliver a complete tourism experience. Each party in the chain contributes to the overall holiday experience of the customer from initial destination marketing through to the ground level experience. It is a collection of activities, services and industries that delivers a travel experience, including transportation, accommodations and boarding and a living tradition of music, dance, folk arts and fine arts. Vellore District is well renowned for i
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9

Chandran, M., R. Priyanka, D. Kavipriya, et al. "Reformulation and Scientific Evaluation of CUSOCO: A Traditional Toothpaste Formula from Classical Tamil Literature towards treatment of Halitosis." Journal of Drug Delivery and Therapeutics 12, no. 5 (2022): 127–31. http://dx.doi.org/10.22270/jddt.v12i5.5604.

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In order to achieve the multi-claim products required for dental-health-care and hygiene, it is indispensable for the formulator to use a wide range of ingredients however, with the advent of technology the chemically synthesised products are not of demand in the market as they have side effects and are considered to unsafe for human use. This places quite a number of demands on the use of PBNPs in the development process. Use of PBNPs innovations in the areas of pharmaceutical technology have contributed significantly to the formulation of dental-health-care products with superior efficacy as
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10

B, CHINTHU I. "Educational Progress in Travancore: Review on the Role of Travancore Royal Family in Higher Education." GIS Business 14, no. 3 (2019): 188–95. http://dx.doi.org/10.26643/gis.v14i3.4668.

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“Education is the basic tool for the development of consciousness and the reconstitution of society” -Mahatma Gandhi.
 In Kerala formal and higher education started much earlier than rest of the Indian states. Educational initiatives made the state the most literate one and placed it as well ahead in gender and spatial equity. During the initial phase of educational expansion, education got its prominence for its intrinsic worthiness and played the role of enlightenment and empowerment. Kerala has occupied a prominent place on the educational map of the country from its ancient time. Thou
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Books on the topic "Tamil Cuisine"

1

Varadarajan, Viji. Classic Tamil Brahmin Cuisine: Pure Vegetarian South Indian Samayal. Orient Enterprises, 2008.

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2

Ammal, S. Meenakshi. The best of Samaithu paar: The classic guide to Tamil cuisine. Viking, 2001.

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3

Cuisine from Tamil Nadu. Sterling Publishers Pvt Ltd (India), 2001.

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4

Radhakrishna, Sabita. Aharam: Traditional Cuisine of Tamil Nadu. Partridge Publishing India, 2019.

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5

Annapurni: Heritage cuisine from Tamil Nadu. Roli Books, 2015.

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6

Radhakrishnan, Sarvepalli. Aharam: The Best of Traditional Cuisine of Tamil Nadu. BPI (India) PVT Ltd, 2000.

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7

Varadarajan, Viji. 'Classic Tamil Brahmin Cuisine - Pure Traditional Cooking From my Grandmother's Kitchen'. Orient Enterprises, Chennai, 2014.

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8

Varadarajan, Viji. Vegetarian Samayal of South India: Delicious Cooking from a Tamil Cuisine. Orient Enterprises, 2006.

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9

Indian food and cooking: Explore the very best of Indian regional cuisine with 150 recipes from around the country, shown step by step in more than 850 pictures : authentic dishes from Jammu, the Punjab, Darjeeling and Assam through Madhya Pradesh to Orissa, Tamil Nadu, Kerala and Goa. 2012.

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You might also be interested in the extended bibliographies on the topic 'Tamil Cuisine' for particular source types:
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