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Curry: A Global History (Reaktion Books - Edible) Hardcover – November 15, 2009

by Colleen Taylor Sen (Author)

5 customer reviews

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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 catchall 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 many incarnations.

In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how this widely used spice 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 curry/rotis of the Caribbean; kari/raisu, Japan’s favorite 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, historical and modern recipes, and illustrations depicting curry dishes and their preparations.

A vibrant, flavorful book about an increasingly popular food, Curry will find a wide audience of cooking enthusiasts and hungry fans of Indian food.

Curry: A Global History (Reaktion Books - Edible)

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Product Details

Series: Reaktion Books - Edible
Hardcover: 128 pages
Publisher: Reaktion Books (November 15, 2009)
Language: English
ISBN-10: 1861895224
ISBN-13: 978-1861895226
Product Dimensions: 4.8 x 0.6 x 7.8 inches
Shipping Weight: 11.2 ounces (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
Amazon Best Sellers Rank: #592,849 in Books (See Top 100 in Books)
- #421 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
- #755 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > History
- #969 in Books > Cookbooks, Food & Wine > Asian Cooking

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Top Customer Reviews

True Diversity; Exposing, In Passing, False Diversity

By Adam Wayne on September 6, 2015

Format: Hardcover Verified Purchase

This short book is an interesting read, even if it’s really just a summary of the different impacts of Indian cooking spices around the world. The story isn’t new, of course—it’s well known that the migration of Indians around the world has resulted in a wide range of hybrid cuisines, some with very little resemblance to actual Indian cuisine. But reading details, such as the huge popularity of something called “currywurst” in Germany, brings home the global impact of what are generically called curries.

The rush of information presented, much with little detail or background, sometimes overwhelms the reader. But it’s interesting. And the reader is exposed to true diversity: such things as the fusion of Indian and Mexican cuisines into “Hindu Mexicans” in the early 20th Century Sacramento Valley (mostly Sikh men marrying local women). This true diversity among human cultures is powerful, and the book shows (though this is not at all the author’s intent) how excellence on a small or great scale can result.

But what is most interesting is not the truism that excellence can result from human interchange. Rather, what “Curry” indirectly shows is how this organic diversity, resulting from the interplay of actual people striving to do and reach their best, contrasts with the false “diversity” pushed today in corporate America and academic America. This false diversity is not organic and does not produce excellence. Instead, it is the forced granting of unearned benefits, at the expense of the deserving, to favored underqualified racial (and other) minorities, producing not excellence, but mediocrity and decay. (Of course, the Indians who are the focus of “Curry” are not granted such favored status, but rather openly discriminated against with other Asians.Read more ›

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A lively, witty and informative read.

By lyndonbrecht TOP 1000 REVIEWER on February 21, 2015

Format: Hardcover

This is a lively, excellently illustrated and finely written book in the "Edible" series. She writes with authority and wit.

I had no idea of the variety of curries that exist. Much of the variety is due to variations in the availability of ingredients in the many places Indians have gone--much of the diaspora under British rule: Trinidad, Malaysia, Singapore, South Africa, Burma, Jamaica and all over Britain itself. It is equivalent to a look at cross-cultural influences in a food, not the author's intent, but implied.

Recipes and all, as usual in the series. This is a light read, fast and entertaining, but also quite substantial regarding the subject.

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Curry - a mutable feast

By Durr on December 9, 2009

Format: Hardcover

"Curry - A Global History" by Colleen Sen is a comprehensive, entertaining and enlightening tour of the world, as we learn of the widespread appreciation of "curry", a type of cuisine that nourishes, tantalizes millions of palates, and even inspires poetry. It's very popularity is based on it's versatility, as "curry" is not a rigid cooking process, nor a formulized blend of spices. In many ways curry is a culinary ambassador. It enhances ingredients available in climates both torrid and frigid (note: currywurst - a sausage favorite in Germany). Ms. Sen enlivens our journey with anecdotes, cultural proclivities, and photos. Recipes, both historic and modern are here as well, so treat yourself to a good read, and perhaps, something new to try.

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Spicey stews on a world tour

By avidreader on December 23, 2009

Format: Hardcover

In her witty and informative survey of the world of curry through history, Colleen Sen reveals the origins and endless variety of dishes we know and of many we've never heard of before. Her lively writing and eye for detail made me long to try every single concoction, from korma and kabobs to nasi goreng and Nonna Fishy. Curry: A Global History chronicles the centuries-long diaspora of pungent, aromatic and zesty spices of India worldwide, stretching from palaces to pubs and pushcarts. An amuse-bouche for almost any curious and intelligent reader, this book is both sophisticated travelogue and a thoroughly researched lecture on the sweep of globalization.

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An appetizing education

By B. Feingold on December 4, 2009

Format: Hardcover

I began reading this book thinking that "curry" is just a spice used in Indian cooking. I ended with an education--on history, geography, culinary facts and anecdotes, and delightful cultures.

The beauty and variety of the illustrations, from maps to ancient drawings, richly colored antique product labels, and--of course--mouth-watering photos of curry dishes, made the experience that much more engaging.

This book would be a great textbook for aspiring chefs everywhere. But even those who aren't comfortable in the kitchen can enjoy the interesting history and diverse preparations of curry. Some (maybe me?) may even be tempted to try the historical and modern recipes in the last chapter.

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