The Raj at Table: A Culinary History of the British in India
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: David Burton
Format: Hardback
Number of Pages: 256
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 Memsahibs - or English housewives - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic. Anglo-Indian cooking was at its best when it achieved a kind of cultural balance - mulligatawny, kedgeree and Worcestershire sauce are all products of the Raj. This social history includes over 60 recipes which help to build up an account of the British as seen through the kitchen door.
Author: David Burton
Format: Hardback
Number of Pages: 256
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 Memsahibs - or English housewives - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic. Anglo-Indian cooking was at its best when it achieved a kind of cultural balance - mulligatawny, kedgeree and Worcestershire sauce are all products of the Raj. This social history includes over 60 recipes which help to build up an account of the British as seen through the kitchen door.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: David Burton
Format: Hardback
Number of Pages: 256
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 Memsahibs - or English housewives - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic. Anglo-Indian cooking was at its best when it achieved a kind of cultural balance - mulligatawny, kedgeree and Worcestershire sauce are all products of the Raj. This social history includes over 60 recipes which help to build up an account of the British as seen through the kitchen door.
Author: David Burton
Format: Hardback
Number of Pages: 256
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 Memsahibs - or English housewives - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic. Anglo-Indian cooking was at its best when it achieved a kind of cultural balance - mulligatawny, kedgeree and Worcestershire sauce are all products of the Raj. This social history includes over 60 recipes which help to build up an account of the British as seen through the kitchen door.
The Raj at Table: A Culinary History of the British in India
$15.00