In Hinduism

Ayurveda (science of life)

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

Pākakalā (पाककला) refers to the “science and art of cooking”, as explained in the 17th century Bhojanakutūhala, a work dealing with the ancient Indian principles of dietetics and culinary art.—Food assumes utmost importance among the three basic needs of human life, the other two being clothing and shelter. The role of food is evident in constituting growth and development of all living beings. The science upon the food substances is also equally important. Indians had realized this significant role of food in human life even in the early phases of their development. The concept of deification can be seen even in the annasūkta of Ṛgveda. The Sanskrit sources of ancient India indicate eminent contributions in the field of dietetics (pathyāpathya-nirṇaya) and in the science and art of cooking (Pākaśāstra and Pākakalā).

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.

See also (Relevant definitions)

Partial matches: Kala, Paka.

Ends with: Vipakakala.

Full-text (+838): Chatrala, Uddala, Pautika, Ratnamodaka, Granthiparna, Gaudika, Kshirakrita, Godhumacurnapupa, Kurcikavikrita, Rasa, Palala, Maruvaka, Ajaji, Shringibera, Kiritatikta, Meshashringa, Kustumaburu, Coraka, Gaura, Kadalipushpa.

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