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Raj at Table A Culinary History of the British in India

Burton, David
Heftet / 1994 / Engelsk

Product details

ISBN
9780571143900
Published
1994-07-04
Publisher
Faber & Faber
Weight
336 gr
Height
198 mm
Width
126 mm
Thickness
19 mm
Age
G, 01
Language
Product language
Engelsk
Format
Product format
Heftet
Number of pages
256

Author
Burton, David

Biographical note

David Burton is a professional cookery writer and journalist living in New Zealand. He is the author of The Raj at Table and Savouring the East, which was shortlisted in the food category for the 1997 Andre Simon Memorial Awards. His seven New Zealand Food Writers Awards include an unbroken hold over the Food Feature Writer of the Year category since 1995. His first book, 200 Years of New Zealand Food and Cookery, won the A. W. Reed Memorial Book Award in 1981 and was shortlisted for the New Zealand Book Award in 1982.

Raj at Table A Culinary History of the British in India

Burton, David
Heftet / 1994 / Engelsk
Burton, David
Heftet / 1994 / Engelsk
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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 memsahib - or English housewife - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic.

Anglo-India cooking was at its best when it achieved a kind of cultural balance; mulligatawny, kedgeree and Worcestershire sauce are all products of the Raj.

David Burton's book - subtitled 'A Culinary History of the British in India' - is now considered a classic, and was acclaimed by the Observer on publication as 'one of those rare and delightful works from which, once caught, you have no desire to escape'.

Read more
As they made their mark on their host culture, the formidable memsahib - or English housewife - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic.

Anglo-India cooking was at its best when it achieved a kind of cultural balance;
Read more
The Raj at Table: A Culinary History of the British in India by David Burton, described by the Observer as 'one of those rare and delightful works from which, once caught, you have no desire to escape'.
Read more

Related products

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 memsahib - or English housewife - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic.

Anglo-India cooking was at its best when it achieved a kind of cultural balance; mulligatawny, kedgeree and Worcestershire sauce are all products of the Raj.

David Burton's book - subtitled 'A Culinary History of the British in India' - is now considered a classic, and was acclaimed by the Observer on publication as 'one of those rare and delightful works from which, once caught, you have no desire to escape'.

Read more
As they made their mark on their host culture, the formidable memsahib - or English housewife - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic.

Anglo-India cooking was at its best when it achieved a kind of cultural balance;
Read more
The Raj at Table: A Culinary History of the British in India by David Burton, described by the Observer as 'one of those rare and delightful works from which, once caught, you have no desire to escape'.
Read more

Product details

ISBN
9780571143900
Published
1994-07-04
Publisher
Faber & Faber
Weight
336 gr
Height
198 mm
Width
126 mm
Thickness
19 mm
Age
G, 01
Language
Product language
Engelsk
Format
Product format
Heftet
Number of pages
256

Author
Burton, David

Biographical note

David Burton is a professional cookery writer and journalist living in New Zealand. He is the author of The Raj at Table and Savouring the East, which was shortlisted in the food category for the 1997 Andre Simon Memorial Awards. His seven New Zealand Food Writers Awards include an unbroken hold over the Food Feature Writer of the Year category since 1995. His first book, 200 Years of New Zealand Food and Cookery, won the A. W. Reed Memorial Book Award in 1981 and was shortlisted for the New Zealand Book Award in 1982.

Related products