Margaret Murray’s Meat Curry
DOI:
https://doi.org/10.5334/pp.59Keywords:
archaeologist, cuisine, Transjordan, Anglo-Indian, curry, empireAbstract
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.
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