32 Transition The versatility of curry as seen in curry shops
50 Academic Manual Fascinating historical facts, common knowledge, and figures about curry
68 Interview
68 Bee Satongun Chef Bee Satongun offers a modern interpretation of Thai traditions and history
73 Atul Kochhar Chef Atul Kochhar uses spices to fuse together British and Indian traditions
78 F Cut Spices, the essence of the vast gastronomic world of curry
88 Curry Universe / Part 2
88 Fine Dining Curry, a sophisticated dish
96 New Wave Curry across the cultures
112 F Lab Exploration into how onions can transform curry
118 Interview
118 Shinichiro Ogawa, Yuka Torii, Yoshimichi Tanaka CEOs of 36 Chambers of Spice, a game changer in the Japanese heatand- eat curry market
122 Jinsuke Mizuno Curry expert and CEO of a spice subscription company
126 Curryographers Ardent enthusiasts document every curry they encounter
128 Retail Special shops that seek to diversity with premium products
134 Korean Curry Development of the remarkable flavor and trademark color
138 Market Packaged curry products from around the world
142 References Books recommended by curry aficionados and experts
144 Outro
150 Dictionary
151 Index
Curry is a combination of herbs, turmeric, pepper, and other spices that is enjoyed at a stew-like consistency with carbohydrates like rice and bread. Originating from India in the mid-18th century, curry quickly popularized and spread around the globe by South Asian immigrants who settled in London. Japan also played a critical role in boosting the food as a convenient home-cooked meal when the country invented curry powder. Curry has made an indelible imprint on street food, which is leading trends in mainstream culinary culture. The versatile food has been interpreted in countless ways by countless cultures to become a universal food eclipsing recipes, borders, and traditions.
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