“To Make a Curry the India Way”: Tracking the Meaning of Curry Across Eighteenth-Century Communities

ISSN： 0740-9710

Source： Food and Foodways, Vol.19, Iss.1-2, 2011-01, pp. : 122-134

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Traditional Kerala style fish curry in indigenous retort pouch

By Gopal T.K.S. Vijayan P.K. Balachandran K.K. Madhavan P. Iyer T.S.G.

Food Control, Vol. 12, Iss. 8, 2001-12 ,pp. : 523-527

Elsevier

Access to resources Recommend Favorite

Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder

By Karn Sanjeev Kumar Chavasit Visith Kongkachuichai Ratchanee Tangsuphoom Nattapol

Food & Nutrition Bulletin, Vol. 32, Iss. 1, 2011-03 ,pp. : 13-22

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

A Review of “TEA AND THE TEA-TABLE IN EIGHTEENTH-CENTURY ENGLAND”

By Fromer Julie E.

Food and Foodways, Vol. 21, Iss. 2, 2013-04 ,pp. : 158-161

Routledge Ltd

Access to resources Recommend Favorite

Carotenoids retention in processed curry leaves (Murraya koenigii L. Spreng)

By Shivanna Varnashree Boraiah Subban Nagarajan

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 1, 2013-02 ,pp. : 58-62

Informa Healthcare

Access to resources Recommend Favorite

Effects of Pure Curry Consumption on Life Span, Body Weight, and Weight of Organs in Mice Transplanted with Cancer Cells

By Park Ki-Moon Kim Kyung-Mi Park Young-Seo Yoon Sung-Sik Chung Myong-Soo

Ecology of Food and Nutrition, Vol. 45, Iss. 5, 2006-10 ,pp. : 329-350

Routledge Ltd

Access to resources Recommend Favorite