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20. Sheep's Head Curry

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1. Title Title of document 20. Sheep's Head Curry - Indian Cookery
2. Creator Author's name, affiliation, country Richard Terry; Oriental Club;
3. Subject Discipline(s) Cookery; Food History; Cultural History
4. Subject Keyword(s) Oriental Club; East India Company; British Raj; Indian recipies; Indian cuisine; history of Indian cuisine in Britain; private chef
6. Description Abstract Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club's membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj.

Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines.

This volume is a facsimile edition of the 1861 original publication.
7. Publisher Organizing agency, location Equinox Publishing Ltd
8. Contributor Sponsor(s)
9. Date (YYYY-MM-DD) 15-Sep-2018
10. Type Status & genre Peer-reviewed Article
11. Type Type
12. Format File format PDF
13. Identifier Uniform Resource Identifier
14. Identifier Digital Object Identifier 10.1558/equinox.35497
15. Source Journal/conference title; vol., no. (year) Equinox eBooks Publishing; Indian Cookery
16. Language English=en en
18. Coverage Geo-spatial location, chronological period, research sample (gender, age, etc.)
19. Rights Copyright and permissions Copyright 2014 Equinox Publishing Ltd