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[null,"1.","Record Nr.",null,"UNISA996392711803316"]
[null,null,"Autore",null,"More John, of Barnelms."]
[null,null,"Titolo",null,"A lost ordinance restored: or, Eight questions in reference to that principle of the foundation of the doctrine of Christ, termed laying on of hands [[electronic resource] ] : (as they are said to be lovingly propounded to all those churches of Jesus Christ in London and elsewhere, that plead or preach for the use thereof; or to any one member of the Lord Jesus Christ that doth so; by Henry Danvers Edm. Chillinden John Freeman John Mason John Pym John Sturgion Fra: Heckman Tho. Dafen James Pilman John Howard Michael Cole Robert Rayner Robert Jeffs. John Showel Rich. Glene) lovingly answered, by one of the least of all saints, and therefore writes himself an unworthy servant to the father of the least of saints: John More"]
[null,null,"Pubbl/distr/stampa",null,"London, : Printed for Richard Moone, at the seven Stars in Pauls Church-yard, neer the great north-door., 1653. [i.e. 1654]"]
[null,null,"Descrizione fisica",null,"8 p"]
[null,null,"Soggetti",null,"Imposition of hands"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Caption title."]
[{"$nulls":4},"Imprint from colophon; actual publication date from Wing."]
[{"$nulls":4},"\"Henry Danvers .. Rich. Glene\" connected on title page by a complex series of brackets."]
[{"$nulls":4},"Annotation on Thomason copy: \"Jan. 24 1653\"."]
[{"$nulls":4},"Reproduction of the original in the British Library."]
[null,null,null,"Sommario/riassunto","eebo-0018"]
[null,"2.","Record Nr.",null,"UNINA9910789988103321"]
[null,null,"Autore",null,"Leong-Salobir Cecilia"]
[null,null,"Titolo",null,"Food culture in colonial Asia : a taste of empire / / ecilia Leong-Salobir"]
[null,null,"Pubbl/distr/stampa",null,"Milton Park, Abingdon, Oxon ; ; New York : , : Routledge, , 2011"]
[null,null,"ISBN",null,"1-136-72653-5"]
[{"$nulls":4},"1-283-10319-2"]
[{"$nulls":4},"9786613103192"]
[{"$nulls":4},"1-136-72654-3"]
[{"$nulls":4},"0-203-81706-0"]
[null,null,"Descrizione fisica",null,"1 online resource (209 p.)"]
[null,null,"Collana",null,"Routledge studies in the modern history of Asia ; ; 69"]
[null,null,"Classificazione",null,"HIS054000HIS003000HIS017000"]
[null,null,"Disciplina",null,"394.1/2095"]
[null,null,"Soggetti",null,"Food - Social aspects - Asia"]
[{"$nulls":4},"Cooking, Asian - Social aspects"]
[{"$nulls":4},"Food habits - Asia - History"]
[{"$nulls":4},"Asia Social life and customs"]
[{"$nulls":4},"Asia Colonial influence History"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Cover; Food Culture in Colonial Asia: A taste of empire; Copyright; Contents; Acknowledgements; Introduction; 1. What empire builders ate; 2. The colonial appropriation of curry; 3. Servants of empire: The role and representation of domestic servants in the colonial household; 4. Leisure and segregation: clubs, hill stations and rest-houses; 5. Dirt and disease; Conclusion; Glossary; Notes; Bibliography; Index"]
[null,null,null,"Sommario/riassunto","\"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 consuming both local and European "]
[{"$nulls":4},"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\"--"]