Prof. Shrikant Bahulakar
Tilak Maharashtra Vidyapeeth,
Pune.

As is generally observed, the Buddhist literature both in Pali and Sanskrit represents an important period of the history of India. Among the various sciences and arts, the culinary art finds a significant place in the day to day life of man. The Buddhist literature contains ample data in various aspects of dietetics in ancient India-food and drinks, types of food, preparation of food, cooking utensils, various delicacies, rules of diet and etiquette, etc. The period in which the Buddhist literature flourished is important from cultural, social, economical, political point of view. The works on culinary arts in sanskrit speak of four or six types of food. The former classification dates back to the Buddhist literature and is probably the oldest one. Although the Buddhist monks were allowed to accept meat, there were certain restrictions laid down. A gradual inclination towards vegetarianism is also seen in some works.

The effects of excessive or insufficient intake of food have been mentioned. The information on cereals, pulses, dairy products, non vegetarian recipes, sweets, spices, fruits and vegetables, beverages, intoxicating drinks has already been collected from the Buddhist works by the modern scholars. The information shows that a variety of food existed in those days and is important for the study of the history of Indian food. The utensils were made of clay, leaves, copper, silver or gold and there were certain norms regarding the use of those utensils. The methods of cleansing the utensils have been mentioned.

The monks were invited for meals and they were duly honoured following certain customs. This shows the age-old tradition of welcoming the guests. References to kitchen and the supervisor of the kitchen occurs in some works. Moderation in eating was emphasized from physical as well as mental and spiritual point of view. The Buddhists were conscious about the purity of food. But that concept had no relation with the cast or untouchability. There was a firm religious and philosophical basis for dietetics in ancient India. The moral philosophy in relation of obtaining food by lawful means and its consumption as prescribed by the Buddhist works can be practiced even in the modern way of life.