Curry: A Tale of Cooks and Conquerors

Curry: A Tale of Cooks and Conquerors

by Lizzie Collingham
4.0 2
Pub. Date:
Oxford University Press
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Curry: A Tale of Cooks and Conquerors 4 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
A fascinating look at the history of famous Indian foods.
PixieRM More than 1 year ago
Our book club chose "Food" as the theme of the year and, after reading one too many sets of receipe-filled, magazine-article collections, we wanted something more substantive. One member suggested this; we loved the color of the cover and the concept of delving deeply into one topic. The book was out of print but my local B&N found a copy for me. Our club loved the book but all agreed that it was slow starter. Give it your attention through the initial chapter(s) and, after that, there will be no stopping you. Having lived and traveled widely in most of the countries referenced in the curry path, each cuisine returned to my salivating mouth as I read how the Persian fruited and nutted rice moved into northern India and how yoguert drinks balanced the hot flavors stimulated from the peppers transported from the Americans. The author hits her stride as she marries history, geography, tastes, trade, trade routes, and colonialism. The facts are startling: did you know that rhubarb originated in middle India? You want to head to your local Indian curry house to order-in as the author describes how curries migrated to High Street and become English fare and globally-familiar to all.