The Raj at Table: A Culinary History of the British in India
by David Burton
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Description
While the British were in India they developed a curious cuisine all of their own. As they made their mark on their host culture, the formidable memsahib - or English housewife - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic. Anglo-India cooking was at its best when it achieved a kind of cultural balance; mulligatawny, kedgeree and Worcestershire sauce are all products of the Raj. David show more Burton's book - subtitled 'A Culinary History of the British in India' - is now considered a classic, and was acclaimed by the Observer on publication as 'one of those rare and delightful works from which, once caught, you have no desire to escape'. show lessTags
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10 Works 161 Members
Common Knowledge
- Important places
- British India; India
Classifications
- Genres
- Nonfiction, Food & Cooking, History, General Nonfiction
- DDC/MDS
- 641.5954 — Applied Science & Technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking; cookbooks Ethnic Cookbooks Asia India
- LCC
- TX724.5 .I4 .B87 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 81
- Popularity
- 391,124
- Rating
- (3.81)
- Languages
- Catalan, English, Spanish
- Media
- Paper
- ISBNs
- 4
