Colleen Taylor Sen author

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In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. * Presents an international survey of street foods in ...
Street Food around the World: An Encyclopedia of Food and Culture
In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. * Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them * Supplies the historical and environmental background of the country's street food * Includes sidebars with fun facts and statistics about street foods * Provides highly useful information for students studying geography and for travelers
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105.000000 USD

Street Food around the World: An Encyclopedia of Food and Culture

by Colleen Taylor Sen, Bruce Kraig
Hardback
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'Curry' is one of the most widely used and misused terms in the culinary lexicon. Outside of India, the word curry' is often used as a catch-all to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the ...
Curry: A Global History
'Curry' is one of the most widely used and misused terms in the culinary lexicon. Outside of India, the word curry' is often used as a catch-all to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question 'What is curry?' by giving a lively historical and descriptive account of a dish that has had many incarnations. In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how it has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, her chronicles include the elegant, complex curries of Thailand; the exuberant curries of the Caribbean; kari raisu, Japan's favourite comfort food; Indonesian gulais and rendang; Malaysia's delicious nonya cuisine; and, exotic Western hybrids such as American curried chicken salad, German currywurst and Punjabi-Mexican-Hindu pizza. Along the way, Sen unravels common myths about curry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works and historical and modern recipes. A vibrant, flavourful book about an increasingly popular food, Curry will find a wide audience of cooking enthusiasts and hungry fans of Indian food.
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18.57 USD

Curry: A Global History

by Colleen Taylor Sen
Hardback
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The extreme diversity of Indian food culture-including the dizzying array of ingredients and dishes-is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about ...
Food Culture in India
The extreme diversity of Indian food culture-including the dizzying array of ingredients and dishes-is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.
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64.050000 USD

Food Culture in India

by Colleen Taylor Sen
Hardback
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The second most populous country in the world after China and the seventh largest in area, India is unique among nations in its diversity of climates, languages, religions, tribes, customs and, of course, cuisines. Yet what is it that makes Indian food so recognizably Indian, and how did it get ...
Feasts and Fasts: A History of Food in India
The second most populous country in the world after China and the seventh largest in area, India is unique among nations in its diversity of climates, languages, religions, tribes, customs and, of course, cuisines. Yet what is it that makes Indian food so recognizably Indian, and how did it get that way? India is at the centre of a vast network of land and sea trade routes - conduits for plants, ingredients, dishes and cooking techniques to and from the rest of the world. Foreign visitors have long marvelled at India's agricultural bounty, including its ancient indigenous plants such as lentils, aubergines, turmeric and pepper, all of which have been central to the Indian diet for thousands of years. Feasts and Fasts: A History of Indian Food is an exploration of Indian cuisine in the context of the country's religious, moral, social and philosophical development. It addresses topics such as dietary prescriptions and proscriptions, the origins of vegetarianism, culinary borrowings and innovations, the use of spices and the inseparable links between diet, health and medicine.This lavishly illustrated book gives a mouth-watering tour of India's regional cuisines, containing numerous recipes to interest and excite readers.
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46.49 USD

Feasts and Fasts: A History of Food in India

by Colleen Taylor Sen
Hardback
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