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This book features over 60 sumptuous recipes originating from the four corners of the island, including classics such as appa and iddiappan (eff and string hoppers), pittu (steamed rice flour rolls), kiri bath (milk rice), ambulthiyal (claypot fish), konda kaum (topknot cakes) and an array of sambol or condiments. Stunning location photography, a detailed glossary of ingredients, and comprehensive introduction to this paradise isle, make The Food of Sri Lanka the perfect companion for your adventure into the delicious world of Sri Lankan cuisine.
This book features over 60 sumptuous recipes originating from the four corners of the island, including classics such as appa and iddiappan (eff and string hopp
In this paper we look at Sri Lanka’s food and nutrition policies from a historical perspective to identify the intervention options for addressing the country
Lanka Food is a comprehensive guide to Sri Lankan cooking from acclaimed Sydney chef and restaurateur O Tama Carey. Sitting on the edge of the Indian Ocean, jus
A food system comprises the entire range of actors and interlinked activities related to food production, processing, distribution, marketing and trade, prepara
This book provides an overview of the development of a small country, which on the one hand, is unique, and on the other hand, is also an interesting reflection
