Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, ...
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Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
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Add this copy of Curry: a Tale of Cooks and Conquerors to cart. $2.58, fair condition, Sold by Goodwill of the Olympics rated 5.0 out of 5 stars, ships from TACOMA, WA, UNITED STATES, published 2007 by Oxford University Press, USA.
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Fair. An acceptable and readable copy. All pages are intact, and the spine and cover are also intact. This item may have light highlighting, writing or underlining through out the book, curled corners, missing dust jacket and or stickers.
Add this copy of Curry: a Tale of Cooks and Conquerors to cart. $3.50, very good condition, Sold by HPB-Ruby rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2007 by Oxford University Press.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Curry: a Tale of Cooks and Conquerors to cart. $4.06, very good condition, Sold by Solr Books rated 5.0 out of 5 stars, ships from Skokie, IL, UNITED STATES, published 2007 by Oxford University Press, USA.
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A thoroughly enjoyable book about Indian food. This 'tale' of cooks and conquerors is a history of what one could call fusion cuisine. Cultures that 'sort of' conquered others did not impose their food preparations and habits onto those conquered. The environment affected the food stuffs used and how they were prepared. Yet conquerors also introduced new food stuffs. Chilies, tomatoes, and potatoes are not indigenous to the Asian sub-continent but have become a well established part of some regional cookery. When immigrants traveled to other lands they had to adapt recipes and ways of cooking to that environment. The book has some recipes at the end of each chapter and some recipes within chapters as well.