Curry by Colleen Taylor Sen
Curry is one of the most widely used and misused terms in the culinary lexicon. Outside of India, the word curry is often used as a catch-all to describe any Indian dish or Indian food in general. This title describes the Anglo-Indian origins of curry and how it has been adapted throughout the world.
'a fascinating look into the origins of curry and its ubiquity around the globe today..Sen's introduction to the culture and history of curry is a tantalizing reminder that the roots of globalization lie deeper than we likely realize.' - Southeast Review of Asian Studies 'The Edible series contains some of the most delicious nuggets of food and drink history ever. Every volume is such a fascinating and succinct read that I had to devour each in just a single sitting ... food writing at its best!' - Ken Hom, chef and author
Colleen Taylor Sen lives in Chicago, and her books include Curry: A Global History (Reaktion, 2009) and Feasts and Fasts: A History of Food in India (Reaktion, 2014), named one of the best food books of the year by Vogue and The Smithsonian Magazine.
| SKU | Unavailable |
| ISBN 13 | 9781861895226 |
| ISBN 10 | 1861895224 |
| Title | Curry |
| Author | Colleen Taylor Sen |
| Series | Edible |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Reaktion Books |
| Year published | 2009-09-01 |
| Number of pages | 128 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |