2014/06/10 by Amara Thornton · 1 citation
Agricultural and Biological Sciences · #Culinary Culture and Tourism
paper · pdf · doi:10.5334/pp.59
openalex publication_date 2014/06/10 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/04
In 1937 in Jerash, Transjordan, Margaret Murray gave Gerald Lankester Harding recipes for meat curry and dahl. This article briefly traces each archaeologist’s personal and professional trajectory as they moved between Britain and various imperial outposts, and situates the recipes within the complex contexts of their histories. The recipes, staples of Anglo-Indian cuisine, take on new meaning as symbols of the hybridity of archaeological identity in the late 19th and early 20th centuries.