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Curry : a tale of cooks and conquerors /
An authoritative history of the foods of India, complete with delicious recipes, ranges from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj and includes information on the influence of various food traditions on the evolution of Indian specialties.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Oxford University Press,
2006.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Collingham, E. M. |q (Elizabeth M.) |1 https://id.oclc.org/worldcat/entity/E39PCjJG8tMwK7rt8XVYByTRw3 | |
| 245 | 1 | 0 | |a Curry : |b a tale of cooks and conquerors / |c Lizzie Collingham. |
| 260 | |a New York : |b Oxford University Press, |c 2006. | ||
| 300 | |a 1 online resource (xvii, 315, [16] pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file |2 rda | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a LIST OF ILLUSTRATIONS; LIST OF MAPS; LIST OF RECIPES; PREFACE; ACKNOWLEDGMENTS; 1. Chicken Tikka Masala: The Quest for an Authentic Indian Meal; 2. Biryani: The Great Mughals; 3. Vindaloo: The Portuguese and the Chilli Pepper; 4. Korma: East India Company Merchants, Temples, and the Nawabs of Lucknow; 5. Madras Curry: The British Invention of Curry; 6. Curry Powder: Bringing India to Britain; 7. Cold Meat Cutlets: British Food in India; 8. Chai: The Great Tea Campaign; 9. Curry and Chips: Syhleti Sailors and Indian Takeaways; 10. Curry Travels the World; GLOSSARY; NOTES. | |
| 520 | |a An authoritative history of the foods of India, complete with delicious recipes, ranges from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj and includes information on the influence of various food traditions on the evolution of Indian specialties. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food habits |z India |x History. | |
| 651 | 0 | |a India |x Civilization. | |
| 650 | 6 | |a Habitudes alimentaires |z Inde |x Histoire. | |
| 651 | 6 | |a Inde |x Civilisation. | |
| 650 | 7 | |a Civilization |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 651 | 7 | |a India |2 fast |1 https://id.oclc.org/worldcat/entity/E39PBJmdx47cDXrRhBXHtbvPwC | |
| 655 | 7 | |a History |2 fast | |
| 758 | |i has work: |a Curry (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGMvg7DkYDVr6P4d9CqTpd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Collingham, E.M. (Elizabeth M.). |t Curry. |d New York : Oxford University Press, 2006 |w (DLC) 2005016641 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=271277 |z Texto completo |
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