The Sexual Politics of Meat is Carol Adams' inspiring and controversial exploration of the interplay between contemporary society's ingrained cultural misogyny and its obsession with meat and masculinity. First published in 1990, the book has continued to change the lives of tens of thousands of readers into the second decade of the 21st century. Published in the year of the book's 25th anniversary, the Bloomsbury Revelations edition includes a substantial new afterword, including more than 20 new images and discussions of recent events that prove beyond doubt the continuing relevance of Adams' revolutionary book.
Lonely Planet City Guides offer:- The smart, streetwise city guide with a strong, contemporary design and focus- Two-color format throughout with full-colour maps- Written by experienced authors with intimate knowledge of the city- Features detailed insights into History, Culture and City Life, along with expanded, opinionated reviewsSingapore- New-look edition of the top-selling city guide to one of Asia's premier destinations- Dedicated Food and Shopping chapters explore Singapore's famous culinary and bargain shopping scenes- Packed with practical tips and astute reviews of Singapore's attractions and entertainment options
"This book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the bath houses of Birmingham, from the uffin-carriers of Bombay to the army canteens of Japan." "Curry is the product of India's long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portuguese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed, with their passion for roast meat accompanied by cauliflowers and beans. When these new ingredients were mixed with native spices such as cardamoms and black pepper, they produced those distinctively Indian dishes - biryani, vindaloo and jalfrezi. Almost every Indian dish is the product of such a fusion of different food traditions." "Curry: A Biography tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them. The British relished the kaleidoscope: indiscriminately, they called everything 'curry' and took it back to Britain, where it became a staple of the Victorian dinner party. Later, after the Second World War, Bangladeshi seamen, by opening Indian restaurants and take-aways in London's East End, helped to make curry Britain's new national dish." "Curry teems with colourful characters, from Elizabeth Gwillim's Indian servants who refused to serve hare for a dinner party, to culinary rivalry between the courts of Lucknow and Delhi; from the Rajah who loved roast black rat, to a young Gandhi surviving in London on a diet of porridge."--BOOK JACKET.