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The Raj at Table : A Culinary History of the British in India - Main

By: (Author) David Burton

Manufactured on Demand
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Ksh 2,600.00

Format: Paperback / Softback

ISBN-10: 0571143903

ISBN-13: 9780571143900

Edition: Main

Publisher: Faber & Faber

Imprint: Faber & Faber

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Jul 4th, 1994

Print length: 256 Pages

Weight: 280 grams

Dimensions (height x width x thickness): 20.00 x 12.90 x 1.50 cms

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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;

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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