I think the point about much of Telugu literature being
post-vasco-da-gama is well-taken. I have often been surprised to
realize how relatively "recent" many Indian cultural artifacts (such
as uDipi cuisine, use of chili peppers etc.) seem to be.
This is not strictly about literature, but has there been any work on
the cuisine of various periods, based on a reading of the literature
of that period? For example, if I wanted to start "Hotel Sri Krishna
Deva Rayalu (meals ready)", what would I serve in it to stay in
character? I would think it would be a fun Ph.D. thesis for someone!
Bapa Rao