Lizzie Collingham, a Cambridge-trained historian, is a free-lance scholar and writer. She is the author of Imperial Bodies: The Physical Experience of the Raj.
"A superb combination of culinary, cultural, and political history."--Books & Culture"Part world map, part menu, this book is entirely delicious."--Time Magazine"Cooks should relish Curry."--USA Today"A lively study of Indian cooking from the Mogul Empire of the 1600s to Utsav in 21st-century Manhattan, one of the 'new breed' of Indian restaurants. It's a long but tasty journey, made easily digestible by Collingham."--Alison McCullough, New York Times Book Review"Fascinating.... Collingham skillfully weaves her way through the complex cultural transactions that yielded a specialized Anglo-Indian cuisine based, in large part, on mutual misunderstanding.... One of her goals, in tracing the evolution of curry and the global spread of Indian cuisine, is to pull the rug out from under the idea that India, or any other nation, ever had a cuisine that was not constantly in the process of assimilation and revision. The very dishes, flavors and food practices that we think of as timelessly, quintessentially Indian turn out to be, as often as not, foreign imports or newfangled inventions. That includes chili peppers and tea."--William Grimes, The New York Times"Her research and personal ruminations take the reader on an intriguing, colorful journey, dispelling any notion that curry as we know it is fixed, immutable or, for that matter, completely Indian.... She convincingly demonstrates that the foods of a country or region are inextricably linked to the historical, cultural and economic forces that shaped it and the people who ruled it."--Judith Weinraub, Washington Post Book World"Collingham tells the story of how the culinary habits of conquerors and conquered got jumbled up in India with great flair, drawing on historical records and local lore to color her tale."--Time Magazine, Asia"This delightful book is liberally sprinkled with colorful historical facts and anecdotes, adding spice to the fascinating story of one of India's signature gifts to the world."--Seattle Times"Collingham is a diligent researcher with an eye to a compelling or amusing detail or quotation. Her book is therefore packed with information, and perhaps best read in small portions, so each can be savored.... Her recipes are alluring. They come at the end of the chapters, and the history therein makes them all the more enticing. They are adapted to Western kitchens, so this is a book that serious cooks will enjoy, as will anyone interested in the many regions with their varied climates, histories and cultures that make up modern India."--Claire Hopley, Washington Times"Scholarly, accessable and above all utterly original, Curry is one of the hottest and most mouth-watering books of non-fiction about India to appear for many years. Lizzie Collingham has shown herself to be a major new talent in the field."--William Dalrymple, author of White Mughals"An interesting story that's 5 parts history, 1 part culinary, and wholly entertaining to read.... Collingham couples excellent story telling with exhaustive research. The result is a historical perspective on Indian fare that is as mouth watering as it is informative."--DCist.com"Like a fragrant biryani studded with bits of sweet and savory relishes, every page of this history of Indian cuisine offers some revelation about the origins of Indian food and its spread to the West."--Booklist"Collingham's mixed approach is a delight: it's not every cookbook that incorporates an exhaustive (indeed, footnoted) culinary history, and few works of regional history lovingly explain how to make a delicious Lamb Korma. Collingham's account is generous, embracing complexity to create a richer exploration of the 'exotic casserole' that conquered the world."--Publishers Weekly (starred review)"Curry should be handed round with the poppadoms. A mouth-watering book, exhaustively researched, rich in anecdote and sprinkled with recipes both sumptuous (three pages on how to prepare chicken biriyani) and less so (twelfth-century instructions for roasting black rat), it provides the perfect stimulus for the next step--the giant leap from curry powder and chicken tikka masala to the real delights of the most varied, imaginative and delicious cuisine in the world"--Literary Review"Successfully depicts the vivid history of Indian foods and cooking. Curry is richly peppered with illustrations, maps, and, of course, recipes.... All libraries will want to add this to their collections."--Library Journal"From the influence of Moghul and Portugese to Britons, the book traces the evolution, transformation and reincarnation of curry, with rich anecdotes and tempting recipes. Lizzie Collingham has woven a fascinating culinary cruise that also enlightens us about India's history through its most popular export, the curry." --Mira Advani Honeycutt, Food and Wine Writer"Lizzie Collingham's Curry is a spicy tale, well researched and deliciously told. She unveils the secrets behind one of the world's most important yet mysterious condiments. It's a great read with plenty of tasty recipes." --Andrew F. Smith, Editor-in-Chief, Oxford Encyclopedia of Food and Drink in America"Lizzie Collingham's love and passion for Indian food and flavors is well depicted in the book. It seems that she painstakingly researched the origin, history and lore of Indian food. I was very captivated by the stories and discovered that they tied into many of the lessons I have learned from the cooks I had worked with in India during my culinary profession. I think that this is a definite read for all Indophiles and will be one of the books I will recommend to my cooks and guests interested in food from the subcontinent."--Executive Chef Floyd Cardoz, Tabla & Bread Bar"Finally a book that does justice to the complexity of curry and the diaspora that carried it around the world. Curry is rigorous and yet playful about a cuisine that belongs to everyone in all its hybridity and yet cannot be traced back to any one place. It does not shy away from the topography of imperial British power that shaped the curry in its dispersal through indentured servitude and the British merchant marine, while at the same time acknowledging that curry is how the empire strikes back." --Krishnendu Ray, author of The Migrant's Table and Associate Professor, The Culinary Institute of America at Hyde Park"What this smart little book does is unpick some of the pathways by which various meats, fish, fruits and rice came together at particular moments in history to produce, say, a lamb pasanda or even our own particular favorite, chicken tikka masala ('curry, ' it turns out, is a generic term that Indians themselves would never use)."--Kathryn Hughes, Guardian"Collingham offers up a fascinating study exploring the history of Indian cuisine from around the time of the Mughal empire. Collingham's deep passion for the history of Indian food is matched by her writing. Charming, witty, and honest, her prose provides just the right mix of scholarly and popular writing for both casual readers and students of culinary histories." -- Alimentum: The Literature of Food
There's nothing like trying to represent the food of India on a two-page menu to raise tricky questions about authenticity and mass taste. Isn't curry really a British invention? Does chicken tikka masala have anything to do with Indian food? Fortunately, Cambridge-trained historian Collingham supplies a welcome corrective: the cuisine of the Indian subcontinent has always been in glorious flux, and the popularity of chicken vindaloo on London's Brick Lane or New York's Curry Row (and beyond) is no simple betrayal of the cuisine. (As far as charges of cultural imperialism go, if it weren't for the Portuguese, the chilli pepper never would have had its massive impact on the region's delicacies.) Easy stratifications wilt in the face of fact: Hindu and Muslim culinary traditions have been intertwined at least as far back as the 16th-century Mughal emperor Akbar, and even caste- and religion-derived gustatory restrictions are often overridden by traditions tied to subregion. Collingham's mixed approach is a delight: it's not every cookbook that incorporates an exhaustive (indeed, footnoted) culinary history, and few works of regional history lovingly explain how to make a delicious Lamb Korma. Collingham's account is generous, embracing complexity to create a richer exploration of the "exotic casserole" that conquered the world. Illus., maps. (Jan.) Copyright 2005 Reed Business Information.
"A superb combination of culinary, cultural, and political
history."--Books & Culture
"Part world map, part menu, this book is entirely
delicious."--Time Magazine
"Cooks should relish Curry."--USA Today
"A lively study of Indian cooking from the Mogul Empire of the
1600s to Utsav in 21st-century Manhattan, one of the 'new breed' of
Indian restaurants. It's a long but tasty journey, made easily
digestible by Collingham."--Alison McCullough, New York Times
Book Review
"Fascinating.... Collingham skillfully weaves her way through the
complex cultural transactions that yielded a specialized
Anglo-Indian cuisine based, in large part, on mutual
misunderstanding.... One of her goals, in tracing the evolution of
curry and the global spread of Indian cuisine, is to pull the rug
out from under the idea that India, or any other nation, ever had a
cuisine that was not constantly in the process of assimilation and
revision. The very dishes, flavors and food practices that we think
of as timelessly, quintessentially Indian turn out to be, as often
as not, foreign imports or newfangled inventions. That includes
chili peppers and tea."--William Grimes, The New York
Times
"Her research and personal ruminations take the reader on an
intriguing, colorful journey, dispelling any notion that curry as
we know it is fixed, immutable or, for that matter, completely
Indian.... She convincingly demonstrates that the foods of a
country or region are inextricably linked to the historical,
cultural and economic forces that shaped it and the people who
ruled it."--Judith Weinraub, Washington Post Book
World
"Collingham tells the story of how the culinary habits of
conquerors and conquered got jumbled up in India with great flair,
drawing on historical records and local lore to color her
tale."--Time Magazine, Asia
"This delightful book is liberally sprinkled with colorful
historical facts and anecdotes, adding spice to the fascinating
story of one of India's signature gifts to the world."--Seattle
Times
"Collingham is a diligent researcher with an eye to a compelling or
amusing detail or quotation. Her book is therefore packed with
information, and perhaps best read in small portions, so each can
be savored.... Her recipes are alluring. They come at the end of
the chapters, and the history therein makes them all the more
enticing. They are adapted to Western kitchens, so this is a book
that serious cooks will enjoy, as will anyone interested in the
many regions with their varied climates, histories and cultures
that make up modern India."--Claire Hopley, Washington
Times
"Scholarly, accessable and above all utterly original,
Curry is one of the hottest and most mouth-watering books
of non-fiction about India to appear for many years. Lizzie
Collingham has shown herself to be a major new talent in the
field."--William Dalrymple, author of White Mughals
"An interesting story that's 5 parts history, 1 part culinary, and
wholly entertaining to read.... Collingham couples excellent story
telling with exhaustive research. The result is a historical
perspective on Indian fare that is as mouth watering as it is
informative."--DCist.com
"Like a fragrant biryani studded with bits of sweet and savory
relishes, every page of this history of Indian cuisine offers some
revelation about the origins of Indian food and its spread to the
West."--Booklist
"Collingham's mixed approach is a delight: it's not every cookbook
that incorporates an exhaustive (indeed, footnoted) culinary
history, and few works of regional history lovingly explain how to
make a delicious Lamb Korma. Collingham's account is generous,
embracing complexity to create a richer exploration of the 'exotic
casserole' that conquered the world."--Publishers Weekly
(starred review)
"Curry should be handed round with the poppadoms. A
mouth-watering book, exhaustively researched, rich in anecdote and
sprinkled with recipes both sumptuous (three pages on how to
prepare chicken biriyani) and less so (twelfth-century instructions
for roasting black rat), it provides the perfect stimulus for the
next step--the giant leap from curry powder and chicken tikka
masala to the real delights of the most varied, imaginative and
delicious cuisine in the world"--Literary Review
"Successfully depicts the vivid history of Indian foods and
cooking. Curry is richly peppered with illustrations,
maps, and, of course, recipes.... All libraries will want to add
this to their collections."--Library Journal
"From the influence of Moghul and Portugese to Britons, the book
traces the evolution, transformation and reincarnation of curry,
with rich anecdotes and tempting recipes. Lizzie Collingham has
woven a fascinating culinary cruise that also enlightens us about
India's history through its most popular export, the curry." --Mira
Advani Honeycutt, Food and Wine Writer
"Lizzie Collingham's Curry is a spicy tale, well
researched and deliciously told. She unveils the secrets behind one
of the world's most important yet mysterious condiments. It's a
great read with plenty of tasty recipes." --Andrew F. Smith,
Editor-in-Chief, Oxford Encyclopedia of Food and Drink in
America
"Lizzie Collingham's love and passion for Indian food and flavors
is well depicted in the book. It seems that she painstakingly
researched the origin, history and lore of Indian food. I was very
captivated by the stories and discovered that they tied into many
of the lessons I have learned from the cooks I had worked with in
India during my culinary profession. I think that this is a
definite read for all Indophiles and will be one of the books I
will recommend to my cooks and guests interested in food from the
subcontinent."--Executive Chef Floyd Cardoz, Tabla & Bread Bar
"Finally a book that does justice to the complexity of curry and
the diaspora that carried it around the world. Curry is
rigorous and yet playful about a cuisine that belongs to everyone
in all its hybridity and yet cannot be traced back to any one
place. It does not shy away from the topography of imperial British
power that shaped the curry in its dispersal through indentured
servitude and the British merchant marine, while at the same time
acknowledging that curry is how the empire strikes back."
--Krishnendu Ray, author of The Migrant's Table and
Associate Professor, The Culinary Institute of America at Hyde
Park
"What this smart little book does is unpick some of the pathways by
which various meats, fish, fruits and rice came together at
particular moments in history to produce, say, a lamb pasanda or
even our own particular favorite, chicken tikka masala ('curry, '
it turns out, is a generic term that Indians themselves would never
use)."--Kathryn Hughes, Guardian
"A superb combination of culinary, cultural, and political
history."--Books & Culture
"A lively study of Indian cooking from the Mogul Empire of the
1600s to Utsav in 21st-century Manhattan, one of the 'new breed' of
Indian restaurants. It's a long but tasty journey, made easily
digestible by Collingham."--Alison McCullough, New York Times
Book Review
"Cooks should relish Curry."--USA Today
"Fascinating.... Collingham skillfully weaves her way through the
complex cultural transactions that yielded a specialized
Anglo-Indian cuisine based, in large part, on mutual
misunderstanding.... One of her goals, in tracing the evolution of
curry and the global spread of Indian cuisine, is to pull the rug
out from under the idea that India, or any other nation, ever had a
cuisine that was not constantly in the process of assimilation and
revision. The very dishes, flavors and food practices that we think
of as timelessly, quintessentially Indian turn out to be, as often
as not, foreign imports or newfangled inventions. That includes
chili peppers and tea."--William Grimes, The New York
Times
"Part world map, part menu, this book is entirely
delicious."--Time Magazine
"This delightful book is liberally sprinkled with colorful
historical facts and anecdotes, adding spice to the fascinating
story of one of India's signature gifts to the world."--Seattle
Times
"Scholarly, accessable and above all utterly original,
Curry is one of the hottest and most mouth-watering books
of non-fiction about India to appear for many years. Lizzie
Collingham has shown herself to be a major new talent in the
field." --William Dalrymple, author of White Mughals
"Her research and personal ruminations take the reader on an
intriguing, colorful journey, dispelling any notion that curry as
we know it is fixed, immutable or, for that matter, completely
Indian.... She convincingly demonstrates that the foods of a
country or region are inextricably linked to the historical,
cultural and economic forces that shaped it and the people who
ruled it."--Judith Weinraub, Washington Post Book
World
"Collingham tells the story of how the culinary habits of
conquerors and conquered got jumbled up in India with great flair,
drawing on historical records and local lore to color her
tale."--Time Magazine, Asia
"An interesting story that's 5 parts history, 1 part culinary, and
wholly entertaining to read.... Collingham couples excellent story
telling with exhaustive research. The result is a historical
perspective on Indian fare that is as mouth watering as it is
informative."--DCist.com
"Collingham is a diligent researcher with an eye to a compelling or
amusing detail or quotation. Her book is therefore packed with
information, and perhaps best read in small portions, so each can
be savored.... Her recipes are alluring. They come at the end of
the chapters, and the history therein makes them all the more
enticing. They are adapted to Western kitchens, so this is a book
that serious cooks will enjoy, as will anyone interested in the
many regions with their varied climates, histories and cultures
that make up modern India."--Claire Hopley, Washington
Times
"Collingham's mixed approach is a delight: it's not every cookbook
that incorporates an exhaustive (indeed, footnoted) culinary
history, and few works of regional history lovingly explain how to
make a delicious Lamb Korma. Collingham's account is generous,
embracing complexity to create a richer exploration of the 'exotic
casserole' that conquered the world."--Publishers Weekly
(starred review)
"Curry should be handed round with the poppadoms. A
mouth-watering book, exhaustively researched, rich in anecdote and
sprinkled with recipes both sumptuous (three pages on how to
prepare chicken biriyani) and less so (twelfth-century instructions
for roasting black rat), it provides the perfect stimulus for the
next step--the giant leap from curry powder and chicken tikka
masala to the real delights of the most varied, imaginative and
delicious cuisine in the world"--Literary Review
"Successfully depicts the vivid history of Indian foods and
cooking. Curry is richly peppered with illustrations,
maps, and, of course, recipes.... All libraries will want to add
this to their collections."--Library Journal
"Like a fragrant biryani studded with bits of sweet and savory
relishes, every page of this history of Indian cuisine offers some
revelation about the origins of Indian food and its spread to the
West."--Booklist
"From the influence of Moghul and Portugese to Britons, the book
traces the evolution, transformation and reincarnation of curry,
with rich anecdotes and tempting recipes. Lizzie Collingham has
woven a fascinating culinary cruise that also enlightens us about
India's history through its most popular export, the curry." --Mira
Advani Honeycutt, Food and Wine Writer
"Lizzie Collingham's Curry is a spicy tale, well
researched and deliciously told. She unveils the secrets behind one
of the world's most important yet mysterious condiments. It's a
great read with plenty of tasty recipes." --Andrew F. Smith,
Editor-in-Chief, Oxford Encyclopedia of Food and Drink in
America
`Lizzie Collingham's love and passion for Indian food and flavors
is well depicted in the book. It seems that she painstakingly
researched the origin, history and lore of Indian food. I was very
captivated by the stories and discovered that they tied into many
of the lessons I have learned from the cooks I had worked with in
India during my culinary profession. I think that this is a
definite read for all Indophiles and will be one of the books I
will recommend to my cooks and guests interested in food from the
subcontinent."--Executive Chef Floyd Cardoz, Tabla & Bread Bar
"What this smart little book does is unpick some of the pathways by
which various meats, fish, fruits and rice came together at
particular moments in history to produce, say, a lamb pasanda or
even our own particular favorite, chicken tikka masala ('curry, '
it turns out, is a generic term that Indians themselves would never
use)."--Kathryn Hughes, Guardian
"Finally a book that does justice to the complexity of curry and
the diaspora that carried it around the world. Curry is
rigorous and yet playful about a cuisine that belongs to everyone
in all its hybridity and yet cannot be traced back to any one
place. It does not shy away from the topography of imperial British
power that shaped the curry in its dispersal through indentured
servitude and the British merchant marine, while at the same time
acknowledging that curry is how the empire strikes back."
--Krishnendu Ray, author of The Migrant's Table and
Associate Professor of Sociology, The Culinary Institute of America
at Hyde Park
"Collingham offers up a fascinating study exploring the history of
Indian cuisine from around the time of the Mughal empire.
Collingham's deep passion for the history of Indian food is matched
by her writing. Charming, witty, and honest, her prose provides
just the right mix of scholarly and popular writing for both casual
readers and students of culinary histories." -- Alimentum: The
Literature of Food
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