Download or read book The Curry Cook s Assistant Or Curries How to Make Them in England Scholar s Choice Edition written by Daniel Santiagoe and published by Scholar's Choice. This book was released on 2015-02-17 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book The Curry Cook s Assistant written by Daniel Santiagoe and published by . This book was released on 1889 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Curry Cook s Assistant Or Curries How to Make Them in England written by Daniel Santiagoe and published by Franklin Classics. This book was released on 2018-10-06 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book The Curry Cook s Assistant written by Daniel Santiagoe and published by Createspace Independent Pub. This book was released on 2013-06-10 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Curry Cook's Assistant or Curries, How To Make Them in England in their Original Style Daniel Santiagoe Traditional Curry and Chutney Recipes from the 19th Century Brand New Copy - Indian Cookery and Recipes Curry, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies. In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Daniel Santiagoe, who has twice come from his Ceylon home to serve me in England and Scotland, now gives to the world a second edition of a very valuable little book, and has asked me to write him an introduction. An introduction is generally apologetic, but I depart from custom and congratulate the purchasers of this book upon obtaining a collection of recipes which may add much to their gastronomic enjoyment, and perhaps also contribute to health and longevity. "I do not care for Curry, it is too hot!!!" is a common but erroneous plaint; and the disciple of Santiagoe will find recipes which provide the full delicacy of Eastern condiments without the discomfort of excessive heat. Why do old East Indians live so long? is a question often asked. Because so many of them are pensioners, says the student of finance. Because so many of them are Curry eaters, says the student of hygiene. All human nature requires to be occasionally stimulated, and a mild Curry acts upon the torpid liver, reacts upon the digestive organs, and provides the necessary stimulant without injurious consequences. It is a remarkable fact that nearly all Curry-eating nations are abstainers from strong drinks. Daniel Santiagoe's English may occasionally provoke a smile, but it is "English as she is spoken" by several millions of Her Majesty's subjects, and its originality often lends it force.
Download or read book The Curry Cook s Assistant written by Daniel Santiagoe and published by . This book was released on 2016-05-17 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Everybody who likes Curry, and who can get it (the pamphlet, not the Curry), should invest in a little pamphlet by 'Daniel Santiagoe, son of Francis Daniel, butler and fiddler, of Colombo, Ceylon, and the Ceylon Court, Royal Jubilee Exhibition, Liverpool.' It is written in delightful pigeon-English (or whatever other bird may be more appropriate to Ceylon's isle), is quite unpretentious, avows the author's very legitimate, and, indeed, laudable desire to 'make a small fortune' by its sale, and contains admirable receipts. Mr. Santiagoe is much less cynical than the apocryphal Mrs. Glasse. He says, after recommending the more excellent way of the Curry Stone, 'The best and easy way is to buy from your respected grocers, which, I should say, ought to be of two colours--one is brown and the other is yellow, and the red is cayenne pepper (if required, hot curries).' He is a little plaintive about mulligatawny. 'Why English people always spell this word wrong? Everybody knows this--mollagoo, 'pepper;' tanney, 'water.' So the reformers who call it 'mulligatunny' are just as bad as we devotees of mumpsimus and mulligatawny ourselves. We note with special pleasure a receipt for 'chicken moley'--evidently the same genus as that 'mollet' which puzzled Mrs. Clarke. And all the prescriptions are interesting. 'Maldive fish' seems to take the place of 'Bombay duck' in these southern regions, and the number of Vegetable Curries is particularly noteworthy. Nobody need think from the specimens we have given that Mr. Santiagoe is unintelligible. His English may be 'pigeon,' but it is a much more easily digestible tongue than the high and mighty gobble-gobble of some of our own professors of style and matter." -Saturday Review "It is only fair to point out that the English of this little book is not "English as she is spoken," but represents the expression of Santiagoe in its native costume--it is Tamil Anglicised by Santiagoe himself. As Santiagoe says, "I like broken English, because ladies gentlemen like that." The author is a native of Trichinopoly. His grandfather and uncle were distinguished drummers in Indian infantry regiments--in other words, they were masters of the tom-tom. He has lived all his life in Ceylon,[2] and for the last seven years--that is, since he was sixteen--has been in the service of English residents, of whom he appears to have nothing but pleasant recollections. It would seem that this will be the case in his experience of England, whither he has come with others as waiter at the Ceylon Tea Rooms in the Liverpool Exhibition--though he told me with much modesty that 'people were very kind, but he supposed the Ceylon servants were a novelty.' "It is, to say the least, highly creditable to Santiagoe that, with many duties to perform, and these amid the distracting influences of our Western civilization, he should have compiled this useful little guide to the art of Curry cooking. The spirit of Brillat-Savarin and of Soyer is stronger than the ephemeral attractions of an exhibition. Let us hope Santiagoe's enterprise will be more lasting than these; that it will achieve its aim in popularizing Ceylon Curries in this country; and that his 'Book on Curries' will pass through many editions, and bring him the "little fortune" he deserves." -A. Egmont Hake, author of "General Gordon's Journal at Khartoum;" Editor of "The Story of Chinese Gordon," etc., etc.; Commissioner of War Trophies, Royal Jubilee Exhibition, Liverpool, 1887
Download or read book Los Angeles Magazine written by and published by . This book was released on 2002-08 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Los Angeles magazine is a regional magazine of national stature. Our combination of award-winning feature writing, investigative reporting, service journalism, and design covers the people, lifestyle, culture, entertainment, fashion, art and architecture, and news that define Southern California. Started in the spring of 1961, Los Angeles magazine has been addressing the needs and interests of our region for 48 years. The magazine continues to be the definitive resource for an affluent population that is intensely interested in a lifestyle that is uniquely Southern Californian.
Download or read book Curry written by Lizzie Collingham and published by Oxford University Press. This book was released on 2006-02-06 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons. This book was released on 2011-03-29 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Download or read book New Indian Home Cooking written by Madhu Gadia and published by Penguin. This book was released on 2000-08-01 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Gadia brings quintessential Indian dishes like specialty breads and tandoori chicken within easy reach of the home cook."--Publishers Weekly"Healthful Indian recipes aplenty...a welcome addition to any kitchen." --India Currents "Gadia conveys both a love of her cultural heritage and down-to-earth, easily understood guidelines for healthy eating. A sound resource on Indian cooking from a dietary standpoint." --Booklist New Indian Home Cooking features more than 100 quick and easy-to-prepare recipes--from appetizers to desserts--plus: sample meal plans * time-saving tips * vegetarian meals * nutritional analysis for each recipe * a glossary of cooking terms and ingredients * and more... Recipes include * Samosas and Naan * Subji Biriyani (vegetable-rice casserole) * Masoor Dal (lentil soup) * Tandoori Tari (barbecued chicken) * Machhi Kali Mirch (baked fish with black pepper) * Rogan Josh (lamb in yogurt sauce) * Pudina Chutney (mint chutney) * Kheer (rice pudding) * and more
Download or read book Letters from Madras written by Julia Charlotte Maitland and published by . This book was released on 1846 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Culture of Singapore English written by Jock Wong and published by Cambridge University Press. This book was released on 2014-06-12 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: A semantic, pragmatic and cultural interpretation of Singapore English, offering a fascinating glimpse of Singaporean life.
Download or read book A Thesaurus of English Word Roots written by Horace Gerald Danner and published by Rowman & Littlefield. This book was released on 2014-03-27 with total page 1007 pages. Available in PDF, EPUB and Kindle. Book excerpt: Horace G. Danner’s A Thesaurus of English Word Roots is a compendium of the most-used word roots of the English language. As Timothy B. Noone notes in his foreword: “Dr. Danner’s book allows you not only to build up your passive English vocabulary, resulting in word recognition knowledge, but also gives you the rudiments for developing your active English vocabulary, making it possible to infer the meaning of words with which you are not yet acquainted. Your knowledge can now expand and will do so exponentially as your awareness of the roots in English words and your corresponding ability to decode unfamiliar words grows apace. This is the beginning of a fine mental linguistic library: so enjoy!” In A Thesaurus of English Word Roots, all word roots are listed alphabetically, along with the Greek or Latin words from which they derive, together with the roots’ original meanings. If the current meaning of an individual root differs from the original meaning, that is listed in a separate column. In the examples column, the words which contain the root are then listed, starting with their prefixes, for example, dysacousia, hyperacousia. These root-starting terms then are followed by terms where the root falls behind the word, e.g., acouesthesia and acoumeter. These words are followed by words where the root falls in the middle or the end, as in such terms as bradyacusia and odynacusis.. In this manner, A Thesaurus of English Word Roots places the word in as many word families as there are elements in the word. This work will interest linguists and philologists and anyone interested in the etymological aspects of English language.
Download or read book An Introduction to the Study of Indian History written by Damodar Dharmanand Kosambi and published by Popular Prakashan. This book was released on 2023-11-05 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the culmination of patient research and mature reflection of a profoundly original mind and has earned universal recognition and honour over the last few decades.
Download or read book Family Names of the Island of Newfoundland written by E. R. Seary and published by McGill-Queen's Press - MQUP. This book was released on 1998 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traces the origins of nearly 3,000 surnames found on the eastern Canadian island, along with sometimes extensive information on etymology, genealogy, and Newfoundland history. Introduces the alphabetical catalogue with a survey of the history and linguistic origins, which include English, Welsh, Irish, Scottish, French, Syrian, Lebanese, and Micmac. Appends lists of names by frequency and frequency by origin, and surnames recorded before 1700. First published in 1977, reprinted four times, and here revised with additions and corrections and reset in a more convenient format. No index. Annotation copyrighted by Book News, Inc., Portland, OR
Download or read book Food Culture in Colonial Asia written by Cecilia Leong-Salobir and published by Taylor & Francis. This book was released on 2011-05-03 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
Download or read book Indian Recipes written by Madhur Jaffrey and published by . This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Domain of Language written by Michael D. Fortescue and published by Museum Tusculanum Press. This book was released on 2002 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is intended as counter-evidence to the perception of Linguistics as the domain of dusty schoolroom grammar, where proponents of one theoretical orientation or the other spend their brief breaks in the playground bashing the others over the head with their favorite abstractions. The discipline may appear to outsiders as fragmented and, worse still, lacking in relevance to the real world outside its gates. The purpose is to show that Linguistics, in all its varied branches, can be entertaining as well as thought-provoking, and that its domain is indeed a coherent one despite all the internecine squabbling. The subject is introduced in an unconventional way as a kind of fable with an historical moral that professional linguists, as well as students, should enjoy as a commentary on the state of the discipline today.
