The Raj at table : a culinary history of the British in India
著者
書誌事項
The Raj at table : a culinary history of the British in India
Faber & Faber, 1994
- : pbk
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注記
Includes bibliographical references (p. 229-232) and index
"First published in Great Britain 1993 by Faber and Faber"--T.p. verso
内容説明・目次
内容説明
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'.
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