Curry was adopted and anglicised from the Tamil word kari meaning "sauce", which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy.[5] Cury (from French cuire, meaning to cook) appeared in the 1390s in an English cookbook, The Forme of Cury,[5] and kari was first described in a mid-17th CenturyPortuguese cookbook[5] by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India,[6] becoming known as a "spice blend used for making kari dishes ... called kari podi or curry powder".[6] The first curry recipe in English was published in 1747 by Hannah Glasse.[5]
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