Curry: A Global History (Reaktion Books - Edible)

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  • Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question, “What is curry?” by giving a lively historical and descriptive account of a dish that has many incarnations. In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how this widely used spice has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, her chronicles include the elegant, complex curries of Thailand; the exuberant curry/rotis of the Caribbean; kari/raisu, Japan’s favorite comfort food; Indonesian gulais and rendang; Malaysia’s delicious Nonya cuisine; and exotic Western hybrids such as American curried chicken salad, German currywurst, and Punjabi-Mexican-Hindu pizza. Along the way, Sen unravels common myths about curry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works, historical and modern recipes, and illustrations depicting curry dishes and their preparations. A vibrant, flavorful book about an increasingly popular food, Curry will find a wide audience of cooking enthusiasts and hungry fans of Indian food.  
  • Author:
    Colleen Taylor Sen
    Binding:
    Hardcover
    Dewey Decimal Number:
    641
    EAN:
    9781861895226
    ISBN:
    1861895224
    Label:
    Reaktion Books
    Languages:
    English
    List Price:
    $15.95
    Manufacturer:
    Reaktion Books
    Number Of Items:
    1
    Number Of Pages:
    128
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2009-11-15
    Publisher:
    Reaktion Books
    Studio:
    Reaktion Books
    Title:
    Curry: A Global History (Reaktion Books - Edible)
    Feature:
    Notes: Brand New from Publisher. No Remainder Mark.

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