|
Anglo-Indian Cuisine
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. The cuisine introduced dishes such as curry, chutney, kedgeree, mulligatawny and pish pash to English palates. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern" 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, cooks began adapting Indian dishes for British palates and creating Anglo-Indian cuisine, with dishes such as kedgeree (1790) and mulligatawny soup (1791). The first Indian restaurant in England, the Hindoostane Coffee House, opened in 1809 in London; as described in The Epicure's Almanack in 1815, "All the dishes were dressed wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), 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. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine 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. Food and drink prohibitions, Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hannah Glasse
Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It was reprinted within its first year of publication, appeared in 20 editions in the 18th century, and continued to be published until well into the 19th century. She later wrote ''The Servants' Directory'' (1760) and ''The Compleat Confectioner'', which was probably published in 1760; neither book was as commercially successful as her first. Glasse was born in London to a Northumberland landowner and his mistress. After the relationship ended, Glasse was brought up in her father's family. When she was 16 she eloped with a 30-year-old Irish Subaltern (military), subaltern then on half-pay and lived in Essex, working on the estate of the Earls of Donegall. The couple struggled financially and, with the aim of raising money, Glasse wrote ''The A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectin
Pectin ( ': "congealed" and "curdled") is a heteropolysaccharide, a structural polymer contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; as a food stabiliser in fruit juices and milk drinks, and as a source of dietary fiber. Biology Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicles produced in the Golgi appara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of World War II, post-war Immigration to the United Kingdom since 1922, immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat pie, meat and game pies, boiled vegetables and broths, and freshwater fish, freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II of England, Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney () is a spread typically associated with 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. Etymology The word ''chutney'' derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from चाटना ''chāṭnā'' 'to lick' or 'to eat with appetite'. In India, ''chutney'' refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. Overview In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as ''Pachadi'' (, , , , ) which generally refers to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rissole
A rissole (from Latin , meaning ''reddish'', via French , meaning "to redden") is "a ball or flattened cake of chopped meat, fish, or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried." Variations Europe France In France, rissoles can be served as a dessert cooked in the Savoy region. They are made of pears in batter and are baked, not fried. In the north of France, are made with meat or fish and can be baked or fried. Different versions exist in Auvergne or in the east of France, with different kind of meat or potatoes and cheeses. The dough used is generally puff pastry or a kind of shortcrust pastry made with less butter. They can be baked or fried. Some versions made with shortcrust pastry are breaded before frying. Great Britain In the 19th century, Mrs Beeton said French rissoles were "Pastry, made of light puff-paste, and cut into various forms, and fried. They may be filled with fish, meat, or sweets." However her recipes for everyday ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Kingdom. 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 l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salting (food)
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." Accessed June 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hookah
A hookah (also see #Names and etymology, other names), shisha, or waterpipe is a single- or multi-stemmed instrument for heating or vaporizing and then smoking either tobacco, flavored tobacco (often ''muʽassel''), or sometimes Cannabis (drug), cannabis, hashish and opium. The smoke is passed through a water basin—often glass-based—before inhalation. The major Health effects of tobacco, health risks of smoking tobacco, Effects of cannabis#Related to smoking, cannabis, opium and other drugs through a hookah include exposure to Toxicant, toxic chemicals, carcinogens and Heavy metals#Toxicity, heavy metals that are not filtered out by the water, alongside those related to the transmission of infectious diseases when hookahs are shared or not properly cleaned. Hookah and waterpipe use is a global public health concern, with high rates of use in the populations of the Middle East and North Africa as well as in young people in the United States, Europe, Central Asia, and South A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portman Square
Portman Square is a garden square in Marylebone, central London, surrounded by townhouses. It was specifically for private housing let on long leases having a ground rent by the Portman Estate, which owns the private communal gardens. It marks the western end of Wigmore Street, which connects it to Cavendish Square to the east. History Context and development It was built between 1765 and 1784 on land belonging to Henry William Portman. An infantry barracks, Portman Square Barracks, was built between Portman and Orchard Streets; it was demolished in about 1860. At the east end of the garden, thus marking one end of Baker Street and of Orchard Street (a short link to Oxford Street) is the Hamilton Memorial Drinking fountain. This was provided by Mariana Augusta, under the auspices of the Metropolitan Drinking Fountain and Cattle Trough Association, in honour of her late husband Sir John James Hamilton, 2nd Baronet, briefly MP for Sudbury. The fountain is statutorily prot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Art Of Cookery Made Plain And Easy
''The Art of Cookery Made Plain and Easy'' is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805. Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it. The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburgh sausages", piccalilli, and one of the first recipes in English for an Indian-style curry. Glasse criticised the French influence of British cuisine, but included dishes with French names and French influence in the book. Other recipes use imported ingredients including cocoa, ci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hannah Glasse To Make A Currey The Indian Way 1758 Edition
Hannah or Hanna may refer to: People, biblical figures, and fictional characters * Hannah (name), a female given name of Hebrew origin * Hanna (Arabic name), a family and a male given name of Christian Arab origin * Hanna (Irish surname) (includes Hannah), a family name of Irish origin * Hannah (biblical figure), mother of Samuel Places United States * Hannah, Georgia * Hanna City, Illinois * Hanna, Indiana * Hanna, Louisiana * Hannah, Michigan * Hanna, Missouri * Hannah, North Dakota * Hanna, Oklahoma * Hannah, South Carolina * Hanna, South Dakota * Hanna, Utah * Hanna, West Virginia * Hanna, Wyoming * Hannah Run, a stream in Ohio Elsewhere * Hanna, Alberta, Canada, a town * Hannah, a small village in Hannah cum Hagnaby, a civil parish in Lincolnshire, England * Hana, Iran, a city in Isfahan Province * Hanna, Lublin Voivodeship, Poland, a village * Haná (German spelling: Hanna), an ethnic region in Moravia, Czech Republic * Hannah Island (Greenland) * Hanna Lake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
