Curry: A Tale of Cooks and Conquerors

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9780099437864: Curry: A Tale of Cooks and Conquerors
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About the Author:

Lizzie Collingham taught History at Warwick University and was a Research Fellow at Jesus College, Cambridge before becoming an independent historian. Her books include Curry: A Tale of Cooks and Conquerors and The Taste of War: World War II and the Battle for Food. She is currently an Associate Fellow of Warwick University and the Royal Literary Fund Fellow at Newnham College, Cambridge. She recently completed a project researching the history of the kitchens of the Indian President's palace and regularly lectures on a gastronomic tour of Kerala. She works in a garden shed near Cambridge.

Review:

"Marvellous and well-illustrated...based on exhaustive research and full of intriguing nuggets of information" -- Chandak Sengoopta * Independent * "A beautifully balanced book, melding historical fact with modern anecdotes... It's the definitive history of curry" * Mail on Sunday * "Fascinating and meticulously researched... layers historical fact with mouth-watering dinner table gossip of maharajah's epicurean excesses" -- Meera Syal * The Times * "Original and highly entertaining" * Daily Mail *

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Book Description Vintage Publishing, United Kingdom, 2006. Paperback. Condition: New. Language: English. Brand new Book. Curry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them. Curry is vivid, entertaining and delicious.'Fascinating and meticulously researched.layers historical fact with mouth-watering dinner table gossip' Meera Syal, The TimesThis imaginative book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the balti houses of Birmingham.Curry is the product of India's long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portugese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed, with their passion for roast meat accompanied by cauliflowers and beans. When these new ingredients were mixed with native spices, they produced these distinctly Indian dishes. Seller Inventory # AAZ9780099437864

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