Select Bibliography

Achaya, K. T., Indian Food: A Historical Companion (New Delhi, 1998)

—, A Historical Dictionary of Indian Food (New Delhi, 2002)

Brennan, Jennifer, The Cuisines of Asia (New York, 1984)

—, Curries and Bugles (London, 1992)

Brissenden, Rosemary, Southeast Asian Food (Singapore, 2007)

Burnett, David, and Helen Saberi, The Road to Vindaloo: Curry Books and Curry Cooks (Totnes, 2008)

Burton, David, The Raj at Table (London, 1993)

Chapman, Pat, The New Curry Bible (London, 2004)

Chaudhuri, Nupur, ‘Shawls, Jewelry, Curry and Rice in Victorian Britain’, in Nupur Chaudhuri and Margaret Strobel, Western Women and Imperialism (Bloomington, IN, 1992)

Collingham, Lizzie, Curry: A Tale of Cooks and Conquerors (New York, 2006)

Davidson, Alan, The Oxford Companion to Food (Oxford, 1999)

Jaffrey, Madhur, Madhur Jaffrey’s Ultimate Curry Bible (London, 2003)

Monroe, Jo, Star of India: The Spicy Adventures of Curry (Chichester, 2004)

Osseo-Asare, Fran, Food Culture in Sub-Saharan Africa (Greenwood, CT, 2005)

Pagrach-Chandra, Gaitri, ‘Damra Bound: Indian Echoes in Guyanese Foodways’, Food and Memory: Proceedings of the Oxford Symposium on Food and Cookery, 2000 (Totnes, 2001)

Panayi, Panikos, Spicing Up Britain: The Multicultural History of British Food (London, 2008)

Patel, Sonja, The Curry Companion (London, 2006)

Trang, Corinne, ed., Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam and Indonesia (New York, 2006)

Van der Post, Laurens, African Cooking (New York, 1970)

Van Esterik, Penny, Food Culture in Southeast Asia (Westport, CN, 2008)

Veeraswamy, E. P., Indian Cookery (Mumbai, 2001)

Williamson, Mary F., ‘Curry: A Pioneer Canadian Dish’, Multiculturalism, II/3, (1979), pp. 21–4