History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c26.1

v1.c26.1

The processing or technology of food in by-gone India can conveniently be considered under three broad heads. The first, post-harvest operations on agricultural crops, would include grinding, pounding and winnowing. The second, domestic operations and appliances, would embrace those of both kitchen and table. The third category would be large-scale processing carried out essentially outside the home by professionals, such as warehouse storage, professional cooking, sugarcane and oilseed processing, and salt or alcohol production, employing appropriate technologies for each purpose.