Introduction to Film Studies - ppt download

Introduction to Film Studies - ppt download: Framing Camera height, distance, angle and level can be changed within the shot – mobile framing – a unique aspect of film The change of framing is achieved by moving the camera during filming. Several kinds of camera movement Pan, Tilt, Tracking, and Crane

REVIEW OF THE BOOK “CULINARY TRADITIONS OF MEDIEVAL KARNATAKA-THE SOOPA SHASTRA OF MANGARASA III”

While searching upon the different kinds of manuscripts and their translated editions across the internet, I came across a book titled “Culinary Traditions of Medieval Karnataka-The Soopa Shastra of Mangarasa III”. The Editors of the book are N.P.Bhat and Nerupama Y.Modwel. It is published by Intangible Cultural Heritage Division (INTACH) and B.R.Publishing Corporation, Delhi. It was first published in 2012. The ISBN is 9789350500316. The price of the book is Rs.1113.

The front cover sheet has a collage of images depicting the various aspects of the activities of a cook in a kitchen and his work. Or the first time in my reviewing process of various books, I observed that there is a section wherein the submission and approval has been taken from the translator. Usually it is missing in many of the translated works. A precise historical background and references are present in the book.

First of all, I will be discussing about various recipes shared in the SOOPA SHASTRA (I will be sharing the stepwise method of cooking these recipes in my other blog):

a)      PISHTAKADHYAYA has 50 recipes

b)      PANAKADHYAYA has 26 recipes

c)       Rice Preparations has 20 recipes

d)      Vegetable Preparations Part-I has 65 recipes

e)      Vegetable Preparations Part-II  has 74 recipes

f)       Vegetable Preparations Part-III has 23 recipes

g)      APPENDIX I has 8 recipes

POSITIVE POINTS OF THE BOOK:

1.       It is indeed an authoritative and genuine book on SOOPA SHASTRA.

2.       It gives us good details about each and every topic associated and connected to the culinary art of Karnataka.

3.       Since the book is a historical one, the Editors and INTACH had requested a group of Homemakers to really try on the recipes shared in the book and published their experiences with the Editors.

4.       It consists of purely vegetarian dishes prepared for the King and his family members.

5.       Good number of photographs is shared in the book. The historical place of the King and his kitchen has been shown with the help of the photographs.

6.       There are beautiful recipes which I tried at home and are worthwhile sharing with others also (I will be posting the step by step process in my other blog).

NEGATIVE POINTS OF THE BOOK:

1.       The book is not easily available in the market.

2.       I wish other portion of the original manuscript was published by the translator or the Editors.

On the whole, it is a great and excellent historical book on Soopa Shastra.

REVIEW OF THE BOOK “NUSKHA-E-SHAHJAHANI”

While I was searching for the recipes for the preparation of Pulaos, I came across a book with the title “NUSKHA-E-SHAHJAHANI”. I was astonished to read the title and was wondering what may be the contents of it. I wanted to know more details about it and experienced the following:

a)      It is in a Persian manuscript written at the time of the Mughal Emperor Shahjahan.

b)      The manuscript was not available in any other language in India other than Persian language.

c)       I searched various Colleges and Universities wherein the Persian language was taught to the students.

d)      I visited the libraries of Jamia Islamia and Jamia Hamdard in New Delhi.

e)      I was fortunate enough to interact with Smt. Salma Husain at Jamia Hamhard( we bumped and stood facing each other without knowing ).

f)       I took a photocopy of the book. However, I was not happy about it. Finally I purchased it through online shopping from Flipkart.

At last I had the book in my hands and I was relieved with it. The complete title of the book is “NUSKHA-E-SHAHJAHANI-PULAOS FROM THE ROYAL KITCHEN OF SHAH JAHAN”. On the cover sheet of the book, it said “Translated by Salma Husain”. The translation was done in the year of 2004 and published in the same year by Rupa & Company. The price of the book is Rs.150. The ISBN is 81-291-1136-5.

In the Contents, I observed that there are 60 recipes in total out of which:

1.       53 are Royal Pulaos

2.       7 Royal Khichidis

The Section on Introduction revealed the historical development of the culinary journey of pulao across the globe and literature available in India. And the manner she connects to the world of pulaos from the kitchens of Shahjahan.

POSITIVE POINRS OF THE BOOK:

1.       Each recipe of the pulao is different from another one.

2.       There are varieties of pulaos and ingredients are not very difficult to get or purchase from the markets.

3.       Full points are given to her for sharing the recipes of Narangi Pulao, Mallahi Pulao, Reshteh Pulao, Keshtali Pulao,Kuku Pulao,Gilani Pulao, Kundan Pulao, Luqmeh Pulao, Puri Pulao,Samosa Pulao and Ambali Pulao.

4.       Credit goes to her for discovering the KHICHDI-E-BEAAB (meaning khichdi without water).

NEGATIVE POINTS OF THE BOOK:

1.       There are no photographs for the recipes in the book.

2.       The Author did not showcase the differences between one recipe and next one wherein the ingredients are same; however, there is only difference in the names of the pulaos.

3.       There are two Zard Pulaos mentioned in the book. However, I am not clear whether they are same or different dishes.

4.       I wish the author could have shared other details present in the book or she may have published the complete edition of the manuscript for the benefit of the learners like me.

On the whole, the author has translated a unique manuscript.

REVIEW OF THE BOOK “THE PLEASURES OF KASHMIRI COOKERY-SARASWAT STYLE”

I cannot tend to forget the book titled “The Pleasures of Kashmiri Cookery-Saraswat Style” in my life. I had to search for this and worked really hard to procure a copy of it. There was not even a single copy available through online shopping in India as well in abroad. There was no copy of it present in any library in Delhi NCR. Fortunately, through the American Online Library, I discovered that the copy of it is available at the National Library in Kolkata. I had to request the Librarian-Shri Sanjib Roy-who agreed to get the copy of the book sent to me via the courier ( with help of my colleague who was present at Kolkata for some official work and promised me to meet Mr.Sanjib and give him the total amount of the money for the copy of the book). After one week exactly, I received the packet through courier. That’s my story for the SERIOUS PLEASURE of mine to know more about the Kashmiri food.

The author of the book is Anu V.Wakhlu. The book had been published by Hind Pocket Books; New Delhi in the year of 1995.The ISBN is 81-216-0387-0. The cost of the book is Rs. 200. It was printed at Kapur Art Press, Mayapuri, New Delhi.

The book is not very complicated one and devoid of photographs. It is again a collection of recipes only. However, the author mentions five festivals of Kashmiri Pandits and the dishes prepared in honor of Gods and Goddesses (including the family members, relatives and friends). One can see the images of Chinaar leaves in the book!

In the Contents, the author shares the following points:

1.       33 Mutton recipes

2.       14 Fish recipes

3.       6 Poultry recipes

4.       14 Recipes of Cottage Cheese

5.       2 Recipes of Dals

6.       6 Rice Recipes

7.       7 Chutneys and 1 Raita

8.       3 Desserts

9.        5 Baked/Fried Snacks

10.   2 varieties of Teas

11.   2 Pickles

Positive points in the book:

1.       There are 3 recipes prepared from pheasant or PACHCHIN shared in the book.

2.       There are few recipes prepared from DEMNI (stomach of the goat or sheep or lamb) given in the book.

3.       Few recipes are shared in the book which are absent in other books on Kashmiri cooking like Thule Chaman.

Negative points in the book:

1.       Details of the recipes of the dishes prepared at the times of ceremonies, festivals and special occasions are missing in the book.

2.       No photographs in the book.

CRITICAL REVIEW OF THE BOOK “KASHMIRI COOKING”

The first book that introduced me to the world of the cooking of the Great Valley is “KASHMIRI COOKING” by Krishna Prasad Dar. It was first published by BELL Book by Vikas Publishing House Pvt. Ltd. in the year of 1977. Later on, it was published by Penguin Books India in 1995. The ISBN is 978-0-14-025565-2. The price of the book is Rs.250. Since the author is a printer, a painter and an excellent cook, the front cover page is a photograph of a permutation and combination of Kashmiri dishes, characteristic crafts from the Valley and three sketches of the Kashmiri man rowing the boat, a shikara and two men hugging and greeting with each other. The author is the father of the famous cartoonist Sudhir Dar. He is the one who had given an INTRODUCTION to the book. In the third paragraph of his Introduction, he makes it explicitly clear that Kashmiri cuisine has changed due to “the absorbed delectable elements of the Mughal art of cooking and, thus enriched, acquired a distinct personality of its own”. That’s why there are some Kashmiri dishes of Mughal origin which has a Kashmiri touch added to their style.

In the fourth paragraph, he shows certain differences in the style of cooking in Kashmiri Pandits and Muslims. These are the following:

KASHMIRI PANDITS STYLE OF COOKING	KASHMIRI MUSLIMS STYLE OF COOKING
Asafoetida is used in good amount.	Very little or marginal amount is used.
Good amount of curd is used in the cooking of majority of their dishes.	Marginal amount of curd is used and in few dishes only.
Shallots are used in limited quantity or not at all.	It forms the integral part of cooking.
Garlic is avoided in majority of the dishes and not at all used in the religious, special feasts and festival occasions.	Garlic is used in good quantity and in majority of the dishes. There is no restriction in its use in cooking of various dishes.
Young goat meat is used in the preparation of the non-vegetarian dishes.	No restriction with the age of the goat or the lamb or the sheep.

There are other differences and they will be BONANZA for my own book. Thus, I am saving those points to be highlighted in the forthcoming book of mine.

In the Section on “USEFUL INFORMATION”, there is good discussion on the following points:

1.       Necessary articles in the kitchen.

2.       Weights and Measures

3.       Oven temperatures

4.       Different Cooking Processes

5.       Essential points for good cooking

6.       How to economize on food

7.       Dried Vegetables

8.       Combinations of the vegetables

This makes some sense for the publication of the book and good knowledge providers for the learners as well as the amateurs. Since Sudhir is part of the publication, one may see some funny cartoons associated with cooking are observed in the book.

The Section on “SPICES” is commendable addition to the book. It gives us the information and tips for storage of the different kinds of spices in our kitchens.

Following are the details on the total number of the recipes shared in the book:

a)      45 Non-Vegetarian dishes out of which 35 are meat, 3 for chicken and 6 fish preparations are present

b)      61 Vegetarian dishes out of which 58 are curries, 9 lentils,4 Rice, 1 Raita and tips for using the dried vegetables are shared with the readers.

c)       8 Varieties of Breads

d)      12 Sweet dishes and Desserts

e)      5 Pickles and 2 Chutneys

f)       6 SNACKS and 5 varieties of Tea Preparations

At the end of the book, there is a detailed INDEX given which guides us for clear presentation of various dishes (which I am sharing):

1.       Breads-8

2.       Cottage Cheese-5

3.       Rice-8

4.       Curd Items-7

5.       Lentils-16

6.       Dums-14

7.       Egg-1

8.       Kababs-17

9.       Fish-6

10.   Chicken-5

11.   Mutton-43

12.   Pickles and Chutneys-4

13.   Snacks-7

14.   Spices-7

15.   Sweets-13

16.   Tea-4

17.   Vegetables-61

I am not going to pin point the positive and negative points from the book. However, I will highlight that this book gives us a good introduction to the world of Kashmiri Cooking. There are no photographs at all for the dishes in the entire book. It is simply a collection of recipes that has been the hardwork of the author. I cannot tend to forget the cartoons which add on the SMILE in the menu of learning for the readers!

THE CRITICAL REVIEW OF THE BOOK “ DE LEIJ-THE CULINARY ART OF KASHMIRI COOK BOOK”

This is my first book available on the internet absolutely free for the readers. One needs to thank the Authors-S.S.Kaul Kilam and Shyam Rani Kilam-Husband and wife –for this benefit for any individual who is interested to really learn and know about the Kashmiri Cooking and the dishes from the Valley. It was released by Kashmir News Network in August, 2002. I truly suggest the book for my readers for various reasons:

a)      Easily available over the internet

b)      Detailed explanation of the art of Kashmiri cooking is observed

c)       Good exposure has been presented in the book for the naïve readers and cooks

There is no cost attached for the book.

The Contents of the book are excellent and awesome headings have been carefully chosen by the authors. There are 215 recipes in total that has been shared by the authors. I am not going to enter into the full details of these recipes. However, I will be focusing on the positive points of the book:

a)      The book is really presenting the culinary art of Kashmir.

b)      It gives us details of the points picked up by the authors after careful research and thought from their end.

c)       There is an explanation that has been provided by the authors wherever it was required in the book.

d)      Traditional kitchen has been showcased and how it has to be used in explained in good depth.

e)      Religious sentiments and offering to the Gods to animals has been pin pointed in the book (which I was really searching for in each and every book that I read and study carefully as this is the much wanted point in any form of the religion and I liked it).

f)       The book is indeed meant for the forthcoming generations to maintain their culture

g)      The book discusses the subtleties required for cooking in the kitchens of both Pandits and Muslims of Kashmir.

h)      It showcases the maintenance of one’s own culture and traditions irrespective of the place and location.

i)        The photographs are traditional ones and give us the details restricted to the presentation and the cultural values of the Kashmiri Styles of cooking.

The Review for the Book Titled "Rasachandrika-Saraswat Cookery Book"

It is really surprising to inform each one of you that an association was formed by the women in the year 1917 in Mumbai. It was decided that the group will publish the first Saraswat cookbook titled "Rasachandrika"(or the book of tastes).It was finally published on October 30, 1943 wherein exactly one thousand copies were printed and sold out within a month. The title of the book was "Rasachandrika-Saraswat Cookery Book". The authors of the book were Smt.Mira G.Hattiangadi & Smt.Neela C.Balsekar for the English version. It was published in a place located in Mumbai, Maharashtra. The publisher was Shri Harsha Bhatkal and the book was printed at "Popular Prakashan Pvt. Ltd., Mumbai". The price of the book was Rs.300. The ISBN is 978-81-7154-290-1. The total number of pages are 236 in total.

It is really worthwhile to read the book for few special features perceived in it. Firstly, it is a team work of the women who wanted to share their recipes with the future generations and maintain their culture. Secondly, the credit is given to the first Saraswat women association. The book is not published under the name of the single authorship. The book has the photograph of the original author of the book and her name was "Late Smt.Ambabai Samsi". The history of the book has been clearly mentioned in the "Preface". It has been translated into three languages namely Marathi, Hindi and English. The vision of the original author has been noted down under section "Author's Note to Marathi Edition'. According to her, there are differences between Saraswat and Non-Saraswat cooking styles and dishes. Thirdly, the author has given both drawings and photographs in which there is a neat depiction of the manner in which food has to be displayed and presented to their family members or friends or guests. In other words, she has shown how the food items are to be arranged on the plate before serving to others. This is really interesting to note as other books are devoid of this feature. Fourthly, the book presents the photographs of the way in which the food items need to be displayed on the important religious functions and festivals. This is something which is being given to the next generation of the individuals to learn and know their own culture.

I have read many cookbooks, however, this one happens to attract my attention more and more in the manner in which recipes are shared with us and are especially suited to the state and the country. Let us see the contents of the book. It kicks off with the recipes of the spicy "masalas" or condiments used in day to day life. I especially liked the "amti masala" and "kholamba masala". Within this section, there is a shorter method of "grinding masalas containing coconut gratings" which is quiet popular in the southern regions of India.

Have you ever heard about the "Dishes served with rice gruel"? The author mentions around "80 side dishes". Among these, 30 varieties of potato dishes are described in a very clear manner. The author also mentions about different kinds of bananas viz. "Raw Rajali Bananas", "Ripened Rajali Bananas", "Unripened Rajali Bananas" and "Non-Rajali Bananas". The author describes the manner in which one must clean, cut and chop the bamboo shoots. She gives three dishes prepared from them. Can one stay away from the world of chutneys? The author does not move away from sharing various ways in which one can prepare them. According to her, there are three ways in which one can prepare them:

a) Semi-liquid Chutneys b) Pounded Dry Chutneys and c) Liquid Chutneys.

Did anyone taste the "dried brinjal chutney" till date? To be very honest, I never tasted one in my life. I flipped the pages in the book. However, I was surprised to discover that there is no step in the preparation of the dish in which the brinjals are dried and chutney is prepared. In fact, I am on my way to prepare one in which there is the use of "dried brinjals". I will be sharing it in my next presentation. This is a typographical error and the correct name of the dish is "fried brinjal chutney".

One might try to cook "golyan sambare". It is good one and very hygienic dish too. One can relish them similar to momos or rice dumplings used in other states of India. Another set of new dishes narrated in the book are:

1) Kadis used in cold seasons and 2) Tambalis cooked in "hot" seasons.

Cold & Hot seasons in southern parts of India! This zapped me and allowed me to proceed further with the description and explanation given to these recipes. This is a must for reading and I am fascinated by the manner in which these dishes are cooked and served to others. Warm kadis are cooked in eight variations in which garlic, pepper corns, cumin seeds, mango seed called as "stone of a pickled mango", tender shoots or leaves of pomegranate, etc. are used and dishes are prepared. On the other hand, cold Tambalis are prepared by using some vegetables, or liquids like buttermilk, or spices like fried cumin seed or fresh coconut gratings.

Anyone prepared 38 varieties of rasam or saaru? Out of these, 7 varieties are mentioned in the book and they are:

1. Tamil Saar

2. Garlic Rasam without any lentils

3. Rasam prepared from red gram lentils

4. Vegetable Rasam

5. Coriander Rasam

6. Kokum Saar

7. Kokum and Cloves Rasam

Let's move to the "section of the recipes in which sugar and jaggery are used". How about learning more about 14 varieties of idli-sweet and non-sweet ones? Following is the list:

1. Idlis prepared from black gram lentils

2. Idlis prepared in jackfruit leaves

3. Idlis prepared with jaggery

4. Hot & Spicy idlis

5. Idlis prepared with green chilies

6. Jaggery Idlis prepared with coarsely ground wheat

7. Rice and Jaggery Idlis

8. Pumpkin Idlis

9. Rice Vermicelli with Jaggery & Coconut

10. Rice Vermicelli with Jaggery

11. Rice idlis prepared in Turmeric or Banana Leaves

12. Rice and Jackfruit Idlis

13. Rice and Coconut Juice Idlis

14. Rice, Jackfruit and Jaggery Idlis

Rest of the recipes shared in the book is common Marathi dishes. The author has made her contribution in the form of "Food Recipes from folk tales" which are used in our daily life:

1. Infant Feeding

2. Homemade baby food

3. Preparation of the ragi malt feed

4. Vomiting

5. Diarrhea

6. Fever

7. Cold & Cough

8. Headache

9. Mumps

10. Toothache

11. Stomatitis

12. Chronic Dry Cough

13. Incessant Cough

Overall the book gives us the recipes for the dishes consumed in our daily lives. There are a few critical points to be noted against the author:

1. Only few dishes are shared in the book.

2. There are other typical Saraswat dishes which are worth mentioning in the book.

3. Genuine dishes are not mentioned in the book.

4. The festive-food is partially discussed in the book.

5. There are special food dishes given to the pregnant and lactating mothers.

These are missing in the book.