| Topic: |
Religions > Atheism |
| User: |
"maff" |
| Date: |
28 Aug 2005 07:31:30 PM |
| Object: |
OT: Lizzie Collingham |
The spice of life
http://books.guardian.co.uk/review/story/0,12084,1556478,00.html
Lizzie Collingham gathers a dizzying collection of culinary stories in
her history of a mongrel dish, Curry, says Kathryn Hughes
Saturday August 27, 2005
The Guardian
Curry: A Biography
by Lizzie Collingham
336pp, Chatto & Windus, =A316.99
Most people are aware that the curry we eat after the pub on Friday
nights has little to do with what is simultaneously being consumed
halfway across the world in the domestic dining rooms of Mumbai or
Madras. What we may not be quite so clear about, however, is the way
that the kormas and kedgerees of Mughlai and Madras cooking are
themselves in a constant state of evolution, shifting and transforming
themselves as they pick up flavours, ingredients, imagined degrees of
smartness and fashionability from around the world - even, indeed, from
the curry houses of Bradford or Southall. One of the most telling
anecdotes in Lizzie Collingham's book concerns a second generation
British man who prefers the Anglo-Indian dishes that he eats in the
family restaurant to the food that his parents cook at home.
Lizzie Collingham
http://news.google.com/news?q=3D%22Lizzie%20Collingham%22&num=3D100&hl=3Den=
&lr=3D&safe=3Doff&sa=3DN&tab=3Dgn
http://www.google.com/search?q=3D%22Lizzie+Collingham%22&num=3D100&hl=3Den&=
lr=3D&tab=3Dnw&ie=3DUTF-8&sa=3DN
http://www.google.com/search?q=3D%22Lizzie+Collingham%22&btnG=3DSearch+Dire=
ctory&hl=3Den&cat=3Dgwd%2FTop
http://groups.google.com/groups?q=3D%22Lizzie%20Collingham%22&num=3D100&hl=
=3Den&lr=3D&safe=3Doff&sa=3DN&scoring=3Dd&tab=3Dwg
Curry
http://news.google.com/news?q=3DCurry&num=3D100&hl=3Den&lr=3D&safe=3Doff&sa=
=3DN&tab=3Dgn
http://www.google.com/search?q=3DCurry&num=3D100&hl=3Den&lr=3D&tab=3Dnw&ie=
=3DUTF-8&sa=3DN
http://www.google.com/search?q=3DCurry&btnG=3DSearch+Directory&hl=3Den&cat=
=3Dgwd%2FTop
http://groups.google.com/groups?q=3DCurry&num=3D100&hl=3Den&lr=3D&safe=3Dof=
f&sa=3DN&scoring=3Dd&tab=3Dwg
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| User: "maff" |
|
| Title: Re: OT: Lizzie Collingham |
28 Aug 2005 09:20:03 PM |
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maff wrote:
The spice of life
http://books.guardian.co.uk/review/story/0,12084,1556478,00.html
Lizzie Collingham gathers a dizzying collection of culinary stories in
her history of a mongrel dish, Curry, says Kathryn Hughes
Saturday August 27, 2005
The Guardian
Curry: A Biography
by Lizzie Collingham
336pp, Chatto & Windus, =A316.99
Most people are aware that the curry we eat after the pub on Friday
nights has little to do with what is simultaneously being consumed
halfway across the world in the domestic dining rooms of Mumbai or
Madras. What we may not be quite so clear about, however, is the way
that the kormas and kedgerees of Mughlai and Madras cooking are
themselves in a constant state of evolution, shifting and transforming
themselves as they pick up flavours, ingredients, imagined degrees of
smartness and fashionability from around the world - even, indeed, from
the curry houses of Bradford or Southall. One of the most telling
anecdotes in Lizzie Collingham's book concerns a second generation
British man who prefers the Anglo-Indian dishes that he eats in the
family restaurant to the food that his parents cook at home.
Curry: A biography, by Lizzie Collingham
http://enjoyment.independent.co.uk/books/reviews/article305267.ece
In search of spice
By Chandak Sengoopta
Published: 12 August 2005
Of all the legacies of the British Empire, "curry" has proven to be the
most enduring and the most universally loved. The Raj may be one with
Nineveh and Tyre but its cuisine is alive and kicking. Considering the
cultural importance of curry, it is odd that we have had to wait so
long for a historical study investigating its origins, transmutations
and dissemination. Lizzie Collingham's marvellous and well-illustrated
book, however, was worth the wait.
Collingham is a well-known historian, and author of the fascinating
Imperial Bodies: The physical experience of the Raj. In Curry, her tone
is less overtly academic but this book, too, is based on exhaustive
research and full of intriguing nuggets of information. It will be
welcomed by scholars of food history, and curry enthusiasts should find
it riveting, especially because of the recipes - many of them not to be
found in the standard cookery manuals - appended to each chapter.
Lizzie Collingham
http://news.google.com/news?q=3D%22Lizzie%20Collingham%22&num=3D100&hl=3D=
en&lr=3D&safe=3Doff&sa=3DN&tab=3Dgn
http://www.google.com/search?q=3D%22Lizzie+Collingham%22&num=3D100&hl=3De=
n&lr=3D&tab=3Dnw&ie=3DUTF-8&sa=3DN
http://www.google.com/search?q=3D%22Lizzie+Collingham%22&btnG=3DSearch+Di=
rectory&hl=3Den&cat=3Dgwd%2FTop
http://groups.google.com/groups?q=3D%22Lizzie%20Collingham%22&num=3D100&h=
l=3Den&lr=3D&safe=3Doff&sa=3DN&scoring=3Dd&tab=3Dwg
Curry
http://news.google.com/news?q=3DCurry&num=3D100&hl=3Den&lr=3D&safe=3Doff&=
sa=3DN&tab=3Dgn
http://www.google.com/search?q=3DCurry&num=3D100&hl=3Den&lr=3D&tab=3Dnw&i=
e=3DUTF-8&sa=3DN
http://www.google.com/search?q=3DCurry&btnG=3DSearch+Directory&hl=3Den&ca=
t=3Dgwd%2FTop
http://groups.google.com/groups?q=3DCurry&num=3D100&hl=3Den&lr=3D&safe=3D=
off&sa=3DN&scoring=3Dd&tab=3Dwg
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