Curry: A Tale of Cooks and Conquerors.
The menu of curries, masalas, and vindaloos from the average Indian restaurant reflects the full flavor and rich variety of the subcontinent's cuisine. Culinary expert and historian Collingham traces the history of curry and other Indian dishes now familiar to the western palate. The basic tenets of Indian food lie in Ayurvedic medicine, which states that the consumption of certain foods enhances the body's equilibrium. With this idea at its core, Indian food fuses influences from India's various visitors and conquerors. Fifteenth-century Portuguese explorers introduced chilies, and Mughal rulers from the Muslim north fused their love for meat with Hindu vegetarianism. Collingham traces how the British influenced India by introducing it to tea, which is now a mainstay in the Indian diet, and how Indian food and spices spread to the West and beyond. Woven throughout the book are inviting recipes for many Indian dishes. Oxford Univ. Press, 2005, 315 p., b&w plates, hardcover, $28.00.
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|Title Annotation:||Books: A selection of new and notable books of scientific interest|
|Article Type:||Book review|
|Date:||Mar 18, 2006|
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