The Flavours of History

Written by top food critics Peter and Colleen Grove as a reference book for those in the catering industry, it is also a book that is a must for anyone interested in food. The reader is taken on a journey back in time to the very start of our love of herbs and spices and offers fascinating insights into how our food – and taste buds – have changed over the years. A richly illustrated chapter called, “Exotic Foods, Herbs and Spices A – Z” offers interesting snippets about the history as well as the culinary traditions and medicinal effects of food, herbs and spices around the world. You can even try to make Chicken Tikka Masala using the recipe from the winner of the 2002 CTM Award in the United Kingdom. As organisers of National Curry Week it is perhaps inevitable that curry features quite heavily but if chapter titles like, ‘History of the Ethnic Restaurant in Britain’, ‘Dean Mahomed – First Man of Curry’, ‘Origins of Curry – Is it really English?’, ‘On the Trail of the Tandoor’, and ‘The ‘Currification’ of the World’ make your mouth water then this is certainly the book for you. .