Essay name: Archaeology and the Mahabharata (Study)
Author:
Gouri Lad
Affiliation: Deccan College Post Graduate And Research Institute / Department of AIHC and Archaeology
This study examines the Mahabharata from an archaeological perspective. The Maha-Bbharata is an ancient Indian epic written in Sanskrit鈥攊t represents a vast literary work with immense cultural and historical significance. This essay aims to use archaeology to verify and contextualize the Mahabharata's material aspects.
Chapter 4 - Food and Drinks
30 (of 95)
External source: Shodhganga (Repository of Indian theses)
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a mistaken and exotic geographical locale (III.155.40).
Hingu, on the other hand, appears in two similes - the
orange-tinged evening clouds and the tawny-complexioned
Vanaras appear to the poet like ground Hingulaka
(III.186.66-67; III.267.11).
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(iv) Haridra: (Curcuma longa), Turmeric, too, appears
A yellow-
in only two similes, out of context with food.
-skinned snake, and once again the orange-tinged evening
clouds are likened to turmerio (III.175.13, 186.66-67).
(v) Forests of Tvakpatra, in all probability
(Cinnomomum Zylomicum), at present known as dalchini,
existed side by side with those of Sandalwood and Black.
Aloe (XII.164.18), and point towards the South, Mysore and
Tamilnadu, although the exact geographical locale is not
identifiable.
(vi) A proper meal, rather on the lavish side, was always
served with a variety of sauces and seasonings, called
Vyanjana and Vesavara, as separate preparations or side-
-dishes (III.93.19; XIII.53.16). The parallels in modern
times are to the dry and wet 'chutneys' and sweet, sour,
and hot pickles. Vesavara according to Susurta was a
sort of seasoning made of ground coriander, mustard,
pepper, and ginger, and some other spices (Monier Williams
1899 : 1019), clearly some kind of a 'chutney' in modern
