Taste of a nation.
In this article the author discusses the history of British cuisine. A number of topics are addressed including the influence of French cooking on British food, the importation of spices, particularly saffron, in the Middle Ages, and the establishment of the first curry restaurant in London, England...
| Publicado en: | New Statesman Vol. 140; no. 5047; pp. 43 - 45 |
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| Formato: | Artículo |
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New Statesman Ltd.
4/4/2011
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| Acceso en línea: | Ver este registro en EBSCOhost |