The Calcutta Cookbook Is Much More Than A Cookery Book&Mdash;It Is A Culinary Chronicle Of Travellers And Traders Who Built The City That Job Charnock Founded. Calcutta 'S Chronicle Began On A Hot, Wet August Afternoon In 1690 When A Hungry Charnock Climbed Off His Ship On To The Steps Of A Muddy Ghat. The River Was Hooghly And The Place Sutanati&Hellip; The Story Of Calcutta Is Told By Three Food Lovers&Mdash;The Late Gourmet Chef And Author Of Bangla Ranna, Minakshi Das Gupta, And Feature Writers Bunny Gupta And Jaya Chaliah&Mdash;Who Have Collected Recipes From All Over The World. Many Of These Are Family Secrets Of Calcuttans Who Have Recreated Armenian, Jewish, Arabian, European, Chinese And Tibetan Dishes With Distinct Calcutta Flavour. Through Over Two Hundred Tried And Tested Recipes Ranging From The Delicious Bengali Chingri Maacher Malai Curry To The Biryani And Kebabs Of Kabul, And The Temperado, Vindaloo And Sorpotel Of Goa, Calcutta Unfolds As A Gourmet&Rsquo;S Paradise

Calcutta has always been Bengal’s kitchen. This is the city where the distinctive and subtle cuisine of Bengal has met and danced with culinary influences from all over the world, brought in by wave after wave of colonizing rulers. Calcutta’s cuisine has been enriched by cooking methods, styles, ingredients and tastes from countries as far apart as China and Britain, from cultures as dissimilar as Mughal and Dutch, and cooking styles as varied as Avadhi and Syrian. The restaurant Oh! Calcutta captures this unique cuisine, serving flavours and tastes per-fected over generations. With the signature recipes in this book, you can recreate these unforgettable dishes in your own kitchen and enjoy the delicious legacy of a city that keeps reinventing itself.

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

In a radical departure from previous ethnographies of food, this book asks how and why food is pivotal to social relations and forms of identity that emerge as normal and not-normal. It does so by describing the production, consumption, distribution, and disposal of ‘normal Bengali food’ in middle-class households that employ cooks from poor classes, and in Bengali restaurants, in contemporary Calcutta (India) and Dhaka (Bangladesh). In a rare comparative foray into Bengali Hindu and Muslim food-ways on both sides of the border, the book includes addas (‘idle-talk’) and interviews with both men and women. It initiates a dialogue that links issues of agency, place, hospitality, and ownership with a new field that places food as an ‘artefact’ at the centre of its inquiry. It invites the reader throughout to approach food afresh, as the key that unlocks the complexities of what is mundane yet profound — the everyday. The book thus analyses the constant and fraught negotiations that feed into definitions of normality, class and identity in the deeply intimate yet intensely public domain of food. Food transactions here provide a window into shifting configurations of trust, power, and conflict integral to social relationships, shaped by events such as the 1943–44 Bengal famine, the 1947 partition of India, and the 1971 Bangladesh War.

The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.

No further information has been provided for this title.

Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption—gastronomical and rhetorical—the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them.

A social, cultural, and--above all--culinary history of dessert, Sweet Invention explores the world's great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world's favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious--and even sexual--uses through the ages.

Christine Manfield’s ode to Indian cooking quickly immerses you in the colour, spice, strong flavours and glorious chaos of the sub-continent ... a cookbook that’s practical, yes, but also full of heart. Gourmet Traveller ‘This is my story of India, a story gathered across many visits, connecting with people in various walks of life. The recipes I’ve collected along the way reflect the stories of countless mothers, grandmothers, daughters, sons of daughters, brothers, sisters and aunts, as told to me during my travels.’ Tasting India is a gastronomic odyssey through home kitchens, crowded alleyways, fine restaurants and street shacks to explore the masterful, complex and vibrant tapestry of Indian cuisine. Along the way, this captivating country comes alive as Christine Manfield describes its food, landscape, culture and traditions with her trademark passion, curiosity and expertise. This award winning cookbook has been fully revised in paperback and includes three new chapters on the Punjab, Gujarat and Hyderabad, plus Christine’s insider tips on where to sleep, eat and shop throughout India. AWARDS International Cookbook of the Year, 2012 International Association of Culinary Professionals, New York Best Culinary Travel Book, 2012 IACP awards, New York Best Illustrated Book, 2012 Australian Book Industry Awards Finalist, Andre Simon 2012 Book Awards, London

This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in the context of destinations, attractions and cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.