Description
The Gangaridi civilization, the earliest known civilization within Bengal, is an intriguing yet largely overlooked chapter in Indian history. Its discovery is primarily attributed to Greek travelers and archaeological evidence, not contemporary Indian writers. The absence of mentions in Indian texts could be the subject of research, given the rich historical and cultural contributions of Bengal that seem to have been overlooked by native documentation.
Archaeological finds, such as a goddess with fish and grains, suggest Bengal’s prosperity around 500 BC. Evidence from places like Tamralipta and Mahasthangarh reveals that Bengal was once a thriving hub, producing goods like sugarcane molasses and rice, which led to the development of sweets like pitha, jaggery, and payesh. These culinary traditions evolved over centuries, influenced by politics, religion, and culture.
This book traces the history of sweets in Bengal from the Gangaridi period to the modern day, exploring their evolution through literature, cultural shifts, and foreign influences. It highlights how Bengali sweets have transformed over time, incorporating elements from various parts of India and the world. The book also delves into specific sweet traditions, from laddu and rosogolla to Bengali halwa and curd, showcasing their deep cultural significance.
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