Karol Bagh | GS Foundation Course | 29 April, 11:30 AM Call Us
This just in:

State PCS

Daily Updates

Important Facts For Prelims

Historical Gastronomica - The Indus Dining Experience

  • 20 Feb 2020
  • 2 min read

Why in News

The National Museum, New Delhi is hosting a unique exhibition on India’s ancient food history “Historical Gastronomica - The Indus Dining Experience” from 19th to 25th February, 2020.

  • ‘Indus Dining Experience’ - organized jointly by the National Museum and One Station Million Stories (OSMS) - is based on archaeological research, museum artefacts and their characteristics.
    • One Station Million Stories is a Delhi-based organization that specializes in the craft of storytelling through extensive technical research.
    • The National Museum is under the administrative control of the Ministry of Culture.
  • The exhibition in the National Museum features:
    • An illustrative story of man’s food history since his evolution and continues to conclude at the Indus-Saraswati Civilization,
    • Gallery Walk: Use of Harappan pottery and artefacts,
    • Food Tasting: finger-food samplers and dinners.
    • A model of a Late Harappan Kitchen and other specially designed exhibits -- recreated by OSMS.
  • Recently, UNESCO’s network of creative cities has included Hyderabad as a creative city of gastronomy.

Indus Valley Civilization

  • It is also known as Harappan Civilization.
  • It flourished around 2,500 BC, in the western part of South Asia, in contemporary Pakistan and Western India.
  • The Indus Valley was home to the largest of the four ancient urban civilizations of Egypt, Mesopotamia, India, and China.
  • In the 1920s, the Archaeological Department of India carried out excavations in the Indus valley wherein the ruins of the two old cities, viz. Mohenjodaro and Harappa were unearthed.
  • The Harappans were very well acquainted with the manufacturing and use of Bronze.
  • The Harappan villages, mostly situated near the flood plains, produced sufficient foodgrains. Wheat, barley, rai, peas, sesame, lentil, chickpea and mustard were produced.

Source: PIB

SMS Alerts
Share Page