A History of Indian Medical Literature v3.c44.s2.26

v3.c44.s2.26

The treatise consists of about 1,100 verses arranged in twelve chapters (utsava). Chapter one (vaṃśavarṇana) describes, after two introductory verses, the genealogy of the author (3–18), the composition of the book and its merits (19–22), its contents (23–35), technical terms employed in preparing food (36–50), weights and measures (50–51), rules for the ratio between water and the other ingredients in various dishes (52–58), and rules for the preparation of a rasālā and a pāna (59–60). Chapter two (mahānasapayogopakaraṇapraśaṃsana) deals with the royal kitchen, its lay-out and its utensils (8–25), and with protection of the king from poison (25–39). Chapter three (vaidyāhārasūpākarapraśaṃsana) describes the qualities of a good physician and cook, and gives general rules to be observed when taking food (1–52). Chapter four (ṛtulakṣaṇacaryāpraśaṃsana) gives the behavioural rules during the various seasons (1–38), and chapter five (dinacaryāpraśaṃsana) those to be observed during the parts of day and night (1–94). Chapter six (māṃsapraśaṃsana) is about meat dishes (1–214) and chapter seven (matsyamāṃsapraśaṃsana) about fish courses (1–36). Chapter eight (ṣaḍvidhaśākapraśaṃsana) deals with the six types of vegetables and their medicinal qualities (1–207), while chapter nine (piṣṭānnaḳtprakārapraśaṃsana)