Pope Gregory XIII (1502-1585) decided to reform the Julian calendar which was 11 mins 14 sec longer than the solar year causing a loss of 10 days by 1582. Take, for example, the calendar as we know it. Introduction The Father of Organised Food Production Whilst the compilation of this book has been a labour of love as much as a voyage of discovery, it has had, by virtue of the very nature of dealing with times long past, pitfalls and anomalies that lurk around every corner. The Flavours of History By Peter & Colleen Grove “All history is written by someone with a personal agenda - the victor - the enthusiast - the detached intellectual - the critic and, hopefully sometimes, by the seeker after truth and balance in all their shades.” Oriental Anhui Dim Sum Jiangsu Ga Pad Khring Red Curry Rijsttafel Shabu YakitoriĬantonese Fujian Shandong Green Curry TomYam Goong Satay SukiyachiĬhop Suey Hakka Sichuan Khao Pad Beef Rendang Kare Raisu SushiĬhow Mein Huaiyang Wonton Massaman Laksa Ramen TempuraĪppendix 10 - A – Z of Exotic Foods, Herbs & Spices Allspice Aubergine Bay Carrot Cloves Cucumber Eggs Garlic Lettuce Meat Okra Papaya Pear Plum Radish Salt Sugars ThymeĪlmond Avocado Beet Cauliflower Chocolate Cumin Fennel Ginger Food & Lust Melon Olive Parsley Pineapple Pomegranate Rice Sesame Sunflower TomatoĪniseed Bamboo Shoots Black Pepper Chilli Coconut Curry Leaves Fenugreek Herbs Lychee Mint Onion Pasta Pistachio Poppy Rosemary Sichuan Pepper Sweet Potato TurkeyĪpricots Banana Caraway Cinnamon Coffee Dates Fig Honey Mango Mustard Oregano Peach Plantain Potato Saffron Spinach Tamarind Turmericġ13-133 Breads Dopiaza Jalfrezi Pasanda Rogan Josh Vindalooġ40-150 Crispy Duck Hunan Zhejiang Pad Thai Nasi Goreng Sashimi Teppanyakiġ51-267 Asafoetida Basil Cardamom Citrus Fruits Coriander Dill Galangal Legumes Marination Nutmeg Palm Peanut Plants Pumpkin Sage Anise Tea Vanilla Indian Biryani Dhansak Jardaloo Madras Rezala Tikka The Flavours of History Appendix 9 – Compendium of food terms Avial Cafreal Dum Pukht Karahi Parthia Sorpotel Xacutiīalti Chettinad Garam Masala Kedgeree Prawn Balchao Tawa Medieval to Modern – the last thousand yearsĪppendix 1 - Medieval Focus ‘Pease Pudding & a suck of bacon’Īppendix 2 – History of Coffee Houses in BritainĪppendix 3 – History of the Ethnic Restaurant in Britain Indian/Asian-Oriental-Italian-OtherĪppendix 4 - Dean Mahomed – First Man of CurryĪppendix 5 – Origins of Curry – Is it really English?Īppendix 6 – Is it or isn’t it? – The Chicken Tikka Masala StoryĪppendix 8 – The curryfication of the worldīengal Pakistan Thailand South Africa Australia Peter & Colleen Grove are also authors of Curry Culture (2005 ISBN 0-9548303-0-X) & Curry, Spice & All Things Nice (2000 online)ĬONTENTS Introduction – The Father of Organised Food Productionįood History Timeline - 4 million years - 2000 years BC 9-11įood History Timeline – 2000 years BC to 0 BCįood History Timeline – 1500 AD to 2000 ADĭawn of History – the first 2 million yearsĪ Thousand Years of Conflict – the first thousand years AD No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means for onward transmission, distribution or re-sale without the prior permission in writing of the authors. Grove in 2010 copyright Peter & Colleen Grove © email : All rights reserved. ‘The Flavours of History’ (From corn to chilli to curry) First published by Peter J.

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