Following last year’s successful EATING EMPIRE | Spicing and the taste for the exotic in the Regency, this talk will illustrate the evolution of curry and its status through the 18th - 19th centuries. The presentation includes a hands-on component showing the characteristic ingredients and variants and sample recipes from period cookery texts.
JACQUI NEWLING is the Sydney Living Museums (formerly Historic Houses Trust of NSW) resident gastronomer, ‘I explore the world of food with an inquiring mind and a deep curiosity – not simply about the food itself, but about why it is a food. How did that item become acceptable as a food and how did it arrive at our tables? In fact, to me, gastronomy is about people – what people do to and with food to make it a part of their lives.
This lecture is generously supported by The Friends of The Johnston Collection.
Captain George Franklin Atkinson (1822-1859), ‘our burra khanah’ from Curry and Rice on Forty Plates or The Ingredients of Social Life at Our Station in India, 1859