Curry: A Tale of Cooks and ConquerorsE.M. Collingham
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“A superb combination of culinary, cultural, and political history.”—Books & Culture
“Part world map, part menu, this book is entirely delicious.”—Time Magazine
“Cooks should relish Curry.”—USA Today
“A lively study of Indian cooking from the Mogul Empire of the 1600s to Utsav in 21st-century Manhattan, one of the 'new breed' of Indian restaurants. It's a long but tasty journey, made easily digestible by Collingham.”—Alison McCullough, New York Times Book Review
"Fascinating.... Collingham skillfully weaves her way through the complex cultural transactions that yielded a specialized Anglo-Indian cuisine based, in large part, on mutual misunderstanding.... One of her goals, in tracing the evolution of curry and the global spread of Indian cuisine, is to pull the rug out from under the idea that India, or any other nation, ever had a cuisine that was not constantly in the process of assimilation and revision. The very dishes, flavors and food practices tha