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Food Sciences : 507
These could be intaken from inner and outer environment resulting in corresponding effects. Thus, the last three intakes of Virasena represent the specific materials rather than methods. One could, therefore, agree to the three categories of foods on the intake basis. This classification is not specifically found in current food science books, though the methods are mentioned in appropriate places there.
Sthānānga 32 mentions a third method of foods based on the method of cooking. It consists of four types : (i) Fried, (ii) Cooked, (iii) Natural, fruits etc. and (iv) Fermented. These types are self-explanatory.
Sūtrakrtānga 33 has an altogether different and intellectual way of food classification based on positing technic. Accoordingly, there are five types : Positing by name, representation, substance, region and actuality. Out of these, the first two are just literary. In the third, mention of six types of food substances have been made : (i) Earth-bodied food Salts and minerals Solids (ii) Water-bodied food Water, juices and Fluids
other fluids (iii) Fire-bodied food Absorption of solar Oja-āhāra
heat etc. (iv) Air-bodied food Intake of air, absorptio
nal, nasal, morsel. (v) Plant-bodied food Intake of plants/plant
products (vi) Mobile-bodied food Intake of living beings
in any form. All these types may be living, non-living or mixed. This is a mixed classification consisting of intakes and constituents. It might be older also.
The regional food is a general specific food available and intaken by people in different regions. Rice in south, mustard oil and Sattū in Bihar, Maize in Mewar etc. are examples. This type may include many of the six foods.
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