Climate and Health in Hot Countries and the Outlines of Tropical Climatology PDF Download
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Author: George Michael James Giles
Publisher:
ISBN:
Category : Climatoloy, Medical
Languages : en
Pages : 330
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Book Description
Author: George Michael James Giles
Publisher:
ISBN:
Category : Climatoloy, Medical
Languages : en
Pages : 330
Get Book Here
Book Description
Author: George Michael James Giles
Publisher:
ISBN:
Category : Hygiene
Languages : en
Pages : 328
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 304
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Book Description
Author: Geographical Society of Philadelphia
Publisher:
ISBN:
Category : Geography
Languages : en
Pages : 536
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Book Description
Author: Geographical Society of Philadelphia
Publisher:
ISBN:
Category : Geography
Languages : en
Pages : 386
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Book Description
Author: Geographical Society of Philadelphia
Publisher:
ISBN:
Category : Geography
Languages : en
Pages : 382
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Book Description
Author:
Publisher:
ISBN:
Category : Natural history
Languages : en
Pages : 310
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Book Description
Author: James Sands Elliott
Publisher: Creatikron Company
ISBN:
Category : Medicine, Greek and Roman
Languages : en
Pages : 222
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Book Description
Author:
Publisher:
ISBN:
Category : Hygiene
Languages : en
Pages : 670
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Book Description
Includes supplements.
Author: Cecilia Leong-Salobir
Publisher: Routledge
ISBN: 1136726535
Category : History
Languages : en
Pages : 246
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Book Description
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
