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Anglo-Indian Cuisine
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. It was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing in 1885 to advise the British Raj's memsahibs what to instruct their Indian cooks to make. Many of its usages are described in the "wonderful" 1886 Anglo-Indian dictionary, ''Hobson-Jobson''. More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993. History During the British rule in India, local British officials began mixing Indian dishes with their British palates and creating Anglo-Indian cuisine, with dishes such as kedgeree ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Epicure's Almanack
''The Epicure's Almanack; or, Calendar of Good Living'', was a guide to eating establishments in London, written by Ralph Rylance and published by Longman in 1815. Given the poor reception of the initial printing, there was no effort to pull together any later edition. The book was republished by the British Library in 2013, with extensive commentary by Janet Ing Freeman. The Book ''The Epicure's Almanack'' describes some 650 eating establishments in London and its then-surroundings as of 1815. Longman, its publisher, spent nearly £177 to print 750 copies of the first edition, and advertised heavily, but in the end fewer than 300 copies were sold; the remainder were pulped. It was advertised as being modelled on the '' Almanach des Gourmands'', published in Paris between 1803–1812, but the claim seems untrue. In fact, it was pulled together from the notes of Rylance and collaborators as they visited a number of London establishments. Very few of these eateries have continued to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Library
The British Library is the national library of the United Kingdom and is one of the largest libraries in the world. It is estimated to contain between 170 and 200 million items from many countries. As a legal deposit library, the British Library receives copies of all books produced in the United Kingdom and Ireland, including a significant proportion of overseas titles distributed in the UK. The Library is a non-departmental public body sponsored by the Department for Digital, Culture, Media and Sport. The British Library is a major research library, with items in many languages and in many formats, both print and digital: books, manuscripts, journals, newspapers, magazines, sound and music recordings, videos, play-scripts, patents, databases, maps, stamps, prints, drawings. The Library's collections include around 14 million books, along with substantial holdings of manuscripts and items dating as far back as 2000 BC. The library maintains a programme for content acquis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hodder & Stoughton
Hodder & Stoughton is a British publishing house, now an imprint (trade name), imprint of Hachette (publisher), Hachette. History Early history The firm has its origins in the 1840s, with Matthew Hodder's employment, aged 14, with Messrs Jackson and Walford, the official publisher for the Congregational church, Congregational Union. In 1861 the firm became Jackson, Walford and Hodder; but in 1868 Jackson and Walford retired, and Thomas Wilberforce Stoughton joined the firm, creating Hodder & Stoughton. Hodder & Stoughton published both religious and secular works, and its religious list contained some progressive titles. These included George Adam Smith, George Adam Smith's ''Isaiah'' for its ''Expositor’s Bible'' series, which was one of the earliest texts to identify multiple authorship in the Book of Isaiah. There was also a sympathetic ''Life of Francis of Assisi, St Francis'' by Paul Sabatier (theologian), Paul Sabatier, a French Protestant pastor. Matthew Hodder ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
London
London is the capital and largest city of England and the United Kingdom, with a population of just under 9 million. It stands on the River Thames in south-east England at the head of a estuary down to the North Sea, and has been a major settlement for two millennia. The City of London, its ancient core and financial centre, was founded by the Romans as '' Londinium'' and retains its medieval boundaries.See also: Independent city § National capitals The City of Westminster, to the west of the City of London, has for centuries hosted the national government and parliament. Since the 19th century, the name "London" has also referred to the metropolis around this core, historically split between the counties of Middlesex, Essex, Surrey, Kent, and Hertfordshire, which largely comprises Greater London, governed by the Greater London Authority.The Greater London Authority consists of the Mayor of London and the London Assembly. The London Mayor is distinguished fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Cookery Book Of Lady Clark Of Tillypronie
''The Cookery Book of Lady Clark of Tillypronie'' is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie (née Coltman, 1851–1897), and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897. The book was edited by the artist Catherine Frances Frere, who had seen two other cookery books through to publication, at the request of Clark's husband. The book is considered a valuable compilation of Victorian era recipes. Lady Clark obtained the recipes by asking hostesses or cooks, and then testing each one at Tillypronie. She documented each recipe's source with the name of her source, and often also the date. There is comprehensive coverage of plain British cooking, especially of meat and game, but the book has sections on all aspects of contemporary cooking including bread, cakes, eggs, cooking for invalids, jams, pies, sauces, sweets (puddings) and vegetables. She had lived in Italy and France, and the cuisines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Augustus Prinsep
Augustus Prinsep (31 March 1803 – 10 October 1830) was an English artist, writer, and civil servant. He is best known for his posthumous book, ''The Journal of a Voyage from Calcutta to Van Diemen's Land''. Life Prinsep, born in London, was the eighth and youngest son of Sophia Elizabeth Auriol (1760–1850) and John Prinsep. He was educated at Haileybury and Imperial Service College, Haileybury College. He went to India, arriving in Calcutta in July 1822. He worked as a clerk with the East India Company in Calcutta. In 1827 he was promoted to commissioner of Palamu district, Pergunnah Palamow. He married Elizabeth Acworth Ommanney in June 1828. He was diagnosed with tuberculosis, consumption and advised by his doctors to leave India. He decided to emigrate to Australia, recording his travels in his journal and letters to his wife. He reached Hobart, Van Diemen's Land (Tasmania) in September 1829 via Batavia, Dutch East Indies (Indonesia). He died at sea on a further voyage ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Independent
''The Independent'' is a British online newspaper. It was established in 1986 as a national morning printed paper. Nicknamed the ''Indy'', it began as a broadsheet and changed to tabloid format in 2003. The last printed edition was published on Saturday 26 March 2016, leaving only the online edition. The newspaper was controlled by Tony O'Reilly's Irish Independent News & Media from 1997 until it was sold to the Russian oligarch and former KGB Officer Alexander Lebedev in 2010. In 2017, Sultan Muhammad Abuljadayel bought a 30% stake in it. The daily edition was named National Newspaper of the Year at the 2004 British Press Awards. The website and mobile app had a combined monthly reach of 19,826,000 in 2021. History 1986 to 1990 Launched in 1986, the first issue of ''The Independent'' was published on 7 October in broadsheet format.Dennis Griffiths (ed.) ''The Encyclopedia of the British Press, 1422–1992'', London & Basingstoke: Macmillan, 1992, p. 330 It was produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Major Grey's Chutney
Major Grey's Chutney is a type of chutney, reputedly created by a 19th-century British Army officer of the same name who, though likely apocryphal, presumably lived in British India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract (occasionally), sweetening, and spices. It has been described as a mild chutney compared to others that have a spicier flavour profile. In 1982, Major Grey's Chutney was described as being the most popular type of chutney used in the United States. The product was long associated with Sharwood’s Mango Chutney, Major Grey version, but this is no longer manufactured for sale in the United Kingdom. Commercial varieties Commercial Major Grey's Chutney products typically contain similar ingredients, with some variations occurring in the formulations of the various products. India Major Grey's Mango Chutney is manufactured by Sun Brand in India and by Desai Brothers Ltd. in Poona, India under the brand n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rissole
A rissole (from Latin ''russeolus'', meaning ''reddish'', via French in which "''rissoler''" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried."Rissole." Accessed June 2011. |
Beef Tongue
Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States. In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines. Germans make white roux with vinegar and capers, or horseradish cream, which is also popular in Polish cuisine. Beef tongue is very high in fat, which contributes up to 72% of its caloric content. Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue. Preparation Beef tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Pickled tongue is often used because it is already spiced. If cooked in a sauce, it can then lat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
