Author: Arthur Robert Kenney- HerbertPublisher:
ISBN:
Category :
Languages : en
Pages : 576
Book Description
Culinary jottings, a treatise for Anglo-Indian exiles, by 'Wyvern'.
Author: Arthur Robert Kenney- HerbertPublisher:
ISBN:
Category :
Languages : en
Pages : 576
Book Description
Culinary Jottings
Author: WyvernMarried to the empire
Author: Mary A. ProcidaPublisher: Manchester University Press
ISBN: 1526119722
Category : History
Languages : en
Pages : 257
Book Description
In Married to the empire, Mary A. Procida provides a new approach to the growing history of women and empire by situating women at the centre of the practices and policies of British imperialism. Rebutting interpretations that have marginalized women in the empire, this book demonstrates that women were crucial to establishing and sustaining the British Raj in India from the "High Noon" of imperialism in the late nineteenth century through to Indian independence in 1947. Using three separate modes of engagement with imperialism – domesticity, violence, and race – Procida demonstrates the many and varied ways in which British women, particularly the wives of imperial officials, created a role for themselves in the empire. Drawing on a wide range of sources, including memoirs, novels, interviews, and government records, the book examines how marriage provided a role for women in the empire, looks at the home as a site for the construction of imperial power, analyses British women's commitment to violence as a means of preserving the empire, and discusses the relationship among Indian and British men and women. Married to the empire is essential reading to students of British imperial history and women's history, as well as those with an interest in the wider history of the British Empire.
Indian Idylls
Author: Culinary Jottings for Madras
Author: Arthur Robert Kenney-HerbertPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 370
Book Description
Catalogue of Printed Books
Author: British Museum. Department of Printed BooksPublisher:
ISBN:
Category : English literature
Languages : en
Pages : 928
Book Description
Food in Time and Place
Author: Paul FreedmanPublisher: Univ of California Press
ISBN: 0520959345
Category : Cooking
Languages : en
Pages : 421
Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Cuisine and Empire
Author: Rachel LaudanPublisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
The Bloomsbury Handbook of Indian Cuisine
Author: Colleen Taylor SenPublisher: Bloomsbury Publishing
ISBN: 1350128643
Category : Social Science
Languages : en
Pages : 457
Book Description
This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
Subject Index of the Modern Works Added to the Library of the British Museum
Author: British Museum. Department of Printed BooksPublisher:
ISBN:
Category : Best books
Languages : en
Pages : 720
Book Description