Informationen zum Autor 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. Klappentext Curry changed and evolved according to the tastes of the various invaders of India. The Mughals brought with them the rice dishes of Persia; the Portuguese introduced the chilli peppers recently discovered by Christopher Columbus in the New World; and the Mrs Beetons and Eliza Actons of the British Raj added jam, carrots and apples to their curry recipes. The Raj also ensured that curry came the other way, from India to Britain - and today the British consume no less than 18 tonnes a year of chicken tikka masala, a dish which purists claim is not Indian at all, but meat in gravy whipped up with a few spices (and sometimes a can of tomato soup!). This book, which tells the story of such dishes, and the people who invented, discovered, cooked and ate them, is vivid, entertaining - and delicious! Zusammenfassung Curry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them.

Vorwort
This 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, from the tiffin-carriers of Bombay to the army canteens of Japan

Autorentext

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.

Klappentext

Curry changed and evolved according to the tastes of the various invaders of India. The Mughals brought with them the rice dishes of Persia; the Portuguese introduced the chilli peppers recently discovered by Christopher Columbus in the New World; and the Mrs Beetons and Eliza Actons of the British Raj added jam, carrots and apples to their curry recipes. The Raj also ensured that curry came the other way, from India to Britain - and today the British consume no less than 18 tonnes a year of chicken tikka masala, a dish which purists claim is not Indian at all, but meat in gravy whipped up with a few spices (and sometimes a can of tomato soup!). This book, which tells the story of such dishes, and the people who invented, discovered, cooked and ate them, is vivid, entertaining - and delicious!

Zusammenfassung
Curry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them.