North-east India, comprising of seven sisters states of Assam, Arunachal Pradesh, Manipur, Meghalaya, Mizoram, Nagaland and Tripura, is the homeland of a bewildering variety of tribal life. Their ethnicity, culture and folklore form a rich mosaic of India's primitive life. This volume, contributed by eminent anthropologists, sociologists, political scientists and administrators combines authentic research, field study and the futuristic scene of regional tribal life.

This book critically examines different aspects of scientific and technological development in Ancient India. It studies the special contribution of the history of science in our scientific understanding and its relationship with the philosophy and sociology of science. The volume: Discusses diverse and wide-ranging themes including Tibetan Buddhist tradition of neuro-biology; Sheds light on the unique developments within iron technology and urbanization in ancient Odisha; Studies the trajectory of proto-historic astronomy in India and the science of monsoon in early India; Evaluates the legacy of Aryabhata based on his major works related to astronomy and mathematics through a multidimensional perspective; Analyses the traditional knowledge of medicine in early India, the golden age of surgery with reference to the ancient Greek and Arabic systems of medicine, and the Buddhist influence on the science of medicine in Tibet. This book will be an essential read for scholars and researchers of ancient history, Indian history, history of science, history of technology, science and technology studies, and South Asian studies.

The Nagas of Northeast India, radically different in culture and beliefs from the better-known Hindu peoples of the plains, were renowned in the years before Indian independence for their fierce resistance to British rule and for their practice of head-hunting. Although sharing many social and cultural traits, the thousands of small Naga villages often vary greatly from one another, and the Nagas display both unity and diversity in their dress and ornament. Their vibrant material culture is generously illustrated here in color photographs that display textiles, basketry, jewelry, weapons, metalwork, and carvings. Drawing on a diverse range of historical materials, the authors examine how the notion of tribes came to be applied to the Nagas and point out its subsequent importance in the development of contemporary Naga nationalism.

All life forms on earth are complementary to each other; the existence and survival of one depend on the existence of another, and vice versa. However, no life forms are more dependent on others than human beings. Humans’ very survival is conditioned by the existence of the natural environment and the living things within it. One aspect of this interaction is the central and inescapable role played by human culture in defining the human-nature relationship. This book emphasises that environmental conservation is a matter of moral and cultural ethics. It stresses the fact that existing environmental conservation methods need to accommodate traditional environmental knowledge and practices of different indigenous cultures in order to re-build and restore the bond between humans and nature.

Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.