The Philosophy of Curry

Hardback

Main Details

Title The Philosophy of Curry
Authors and Contributors      By (author) Sejal Sukhadwala
SeriesBritish Library Philosophies
Series part Volume No. 10
Physical Properties
Format:Hardback
Pages:112
Dimensions(mm): Height 200,Width 130
ISBN/Barcode 9780712354509
ClassificationsDewey:306.4
Audience
General
Illustrations 30+ mono illustrations

Publishing Details

Publisher British Library Publishing
Imprint British Library Publishing
Publication Date 24 March 2022
Publication Country United Kingdom

Description

There are curries on almost every continent, with a stunning diversity of flavours and textures across India alone, and many more interpretations the world over, including in Indonesia, Malaysia, Japan, Trinidad and the curry capital of the UK, Bradford. But curry is difficult to define. The word has origins in ancient India, but its adoption by Portuguese and British colonisers saw curry reinterpreted in the west to encompass an entire cuisine, prompting many Indians to reject the term outright. Sejal Sukhadwala probes the complex intersection of tradition and colonialism through the fascinating history of curry, from its association with Ayurveda - one of the world's oldest holistic healing systems to its enduring popularity in contemporary British culture. Garnishing this history is a surfeit of helpful advice on which oils to use, how to temper spices and where to find those all-important mouth-watering recipes.

Author Biography

Sejal Sukhadwala is a food writer who lives in London. She is frequently asked to write about Indian food and restaurants; over 20 years, she has written for a wide range of publications in the UK, US and India including the Guardian, The Times and BBC Food.

Reviews

"A magisterial must-read." - Nigella Lawson "The Philosophy of Curry is SejalSukhadwala's marvellous, rollicking history of how one simply-named spiced dish finds its origin in extraordinary Indian cooking, while also representing the best and worst of British society's view of India, and its diaspora, through a complex cuisine and heritage." - Dan Lepard, chef and author "In this gorgeously illustrated book, Sukhadwala dives head-long into the discussion of whether curry should be cancelled due to its association with colonialism and use as a limiting stereotype for the vast range of South Asian dishes. She delivers her response with terrific writing and panache." - Krishnendu Ray, Chair of the Department of Nutrition and Food Studies, New York University