The perfumed palate: Olfactory practices of food consumption at the Mughal court

Vermani, N. (2023) The perfumed palate: Olfactory practices of food consumption at the Mughal court. Global Food History, 9 (2). pp. 107-129. ISSN 2054-9547

Abstract

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Item Type: Article
Authors/Creators:
  • Vermani, N.
Copyright, Publisher and Additional Information:

© 2023 The Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way. The terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent.
Keywords: Mughal food practices; food and smell; early modern foodways; fragrance; odor; early modern smells; early modern court
Dates:
  • Published: July 2023
  • Published (online): 29 April 2023
  • Accepted: 13 April 2023
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Arts and Humanities (Sheffield) > Department of History (Sheffield)
Depositing User: Symplectic Sheffield
Date Deposited: 03 May 2023 10:33
Last Modified: 23 Aug 2023 16:30
Status: Published
Publisher: Informa UK Limited
Refereed: Yes
Identification Number: 10.1080/20549547.2023.2203603
Open Archives Initiative ID (OAI ID):

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