Raj at Table: A Culinary History of the British in India
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Book Overview
While the British were in India they developed a curious cuisine all of their own. Anglo-Indian 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 draws on first-hand accounts to describe a valuable piece of social history: in addition to over 60 authentic recipes. He builds up a fascinating and often hilarious picture of the British - at best endearingly naive, at worst ignorant and xenophobic - seen through the kitchen door.
Format:Paperback
Language:English
ISBN:0571143903
ISBN13:9780571143900
Release Date:April 1994
Publisher:Faber & Faber
Length:256 Pages
Weight:0.48 lbs.
Dimensions:0.8" x 5.0" x 7.8"
Customer Reviews
1 rating
Fascinating, Hilarious Regional History of British Cuisine
Published by Thriftbooks.com User , 27 years ago
This book is chock-a-block with interesting insights and hilarious anecdotes set against a scrupulously researched tissue of culinary-cum-cultural history. I could not put it down, and there were moments when I laughed at loud! To read and understand *The Raj at Table* is to taste the cross-cultural confluences that continue to temper our sense of culinary style today
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