Annapanavidhi, Annapānavidhi, Annapana-vidhi: 3 definitions


Annapanavidhi means something in Hinduism, Sanskrit. If you want to know the exact meaning, history, etymology or English translation of this term then check out the descriptions on this page. Add your comment or reference to a book if you want to contribute to this summary article.

In Hinduism

Ayurveda (science of life)

[«previous next»] — Annapanavidhi in Ayurveda glossary

Dietetics and Culinary Art (such as household cooking)

Source: Shodhganga: Dietetics and culinary art in ancient and medieval India

1) Annapānavidhi (अन्नपानविधि) is the name of a Sanskrit book dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.—It is a noticeable fact that Āyurveda and its tradition, stood as the champions for the development of critical notions of dietetics and culinary art in ancient and medieval India. [...] Ravindra Kumar Panda states that Suṣeṇa has written a work on food science known as Vyañjanavarga. According to him, other works on food science are [for example]: Annapānavidhi.

2) Annapānavidhi (अन्नपानविधि) or simply Annapāna deals with “food-science” and represents a chapter of the Annapānacatuṣka, which is a subsection of the Sūtrasthāna of the Carakasaṃhitā which enjoys a prime position among Ayurvedic treatises and is written in the form of advices of the sage Ātreya to the sage Agniveśa. [...] The chapter Annapānavidhi explains the rules of in taking of food and drinks. This chapter includes the properties of different types of grains, meats, vegetables, fruits, beverages, water, sugarcane and food stuffs.

3) Annapānavidhi (अन्नपानविधि), dealing with “food and drinks”, also refers to one of the chapters of the Sūtrasthāna of the Suśrutasaṃhitā, an important Ayurvedic treatise. The discourses of the teacher Divodasa are believed to be summarised by his disciple Suśruta, who wrote the work Suśrutasaṃhitā in 4th century CE. [...] The chapters namely Dravadravyavidhi and Annapānavidhi explain food and drinks. [...] Annapānavidhi explains the types and the properties of grains, meat, fruit, vegetables, flowers and salts.

Kṛtānnavarga, the subsection of Annapānavidhi describes the preparations and properties of different types of gruels like peya, vilepi, maṇḍa, pāyasa, mudgayūṣa and kṛsara, meat dishes like ullupta, vesavāra, etc. The chapter Annapānavidhi also discusses the rules on taking food, the place of dishes to be served in a plate or leaf and the vessels that can be used.

Ayurveda book cover
context information

Āyurveda (आयुर्वेद, ayurveda) is a branch of Indian science dealing with medicine, herbalism, taxology, anatomy, surgery, alchemy and related topics. Traditional practice of Āyurveda in ancient India dates back to at least the first millenium BC. Literature is commonly written in Sanskrit using various poetic metres.

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Languages of India and abroad

Sanskrit dictionary

[«previous next»] — Annapanavidhi in Sanskrit glossary
Source: Cologne Digital Sanskrit Dictionaries: Aufrecht Catalogus Catalogorum

1) Annapānavidhi (अन्नपानविधि) as mentioned in Aufrecht’s Catalogus Catalogorum:—med. Oppert. 2748.
—by Susheṇa. K. 210.

2) Annapānavidhi (अन्नपानविधि):—by Susheṇa. See Āyurvedamahodadhi.

Source: Cologne Digital Sanskrit Dictionaries: Goldstücker Sanskrit-English Dictionary

Annapānavidhi (अन्नपानविधि):—[tatpurusha compound] m.

(-dhiḥ) The properties of eatable and drinkable substances (they are the subject of a chapter in Suśruta’s Sūtrasthāna). E. anna-pāna, Dwandwa, and vidhi.

context information

Sanskrit, also spelled संस्कृतम् (saṃskṛtam), is an ancient language of India commonly seen as the grandmother of the Indo-European language family (even English!). Closely allied with Prakrit and Pali, Sanskrit is more exhaustive in both grammar and terms and has the most extensive collection of literature in the world, greatly surpassing its sister-languages Greek and Latin.

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