Yasmin Khan – författare

At the start of the Second World War, Britain was at the height of its imperial power, and it is no surprise that it drew upon the global resources of the Empire once war had been declared. Whilst this international aspect of Britain’s war effort has been well-studied in relation to the military contribution of individual dominions and colonies, relatively little has been written about the Empire as a whole. As such, An Imperial World at War makes an important contribution to the historiography relating to the British Empire and its wartime experience. It argues that the war needs to be viewed in imperial terms, that the role of forces drawn from the Empire is poorly understood and that the war''s impact on colonial societies is barely grasped at all in conventional accounts. Through a series of case studies, the volume demonstrates the fundamental role played by the Empire in Britain’s war effort and highlights some of the consequences for both Britain and its imperial territories.Themes include the recruitment and utilization of military formations drawn from imperial territories, the experience of British forces stationed overseas, the use of strategic bases located in the colonies, British policy in the Middle East and the challenge posed by growing American power, the occupation of enemy colonies and the enemy occupation of British colonies, colonial civil defence measures, financial support for the war effort supplied by the Empire, and the commemoration of the war. The Afterword anticipates a new, decentred history of the war that properly acknowledges the role and importance of people and places throughout the colonial and semi-colonial world.’

This volume emanates from a conference organized as part of the ‘Home Fronts of the Empire – Commonwealth’ project. The project was generously funded by the Arts and Humanities Research Council and led by Yasmin Khan and Ashley Jackson with Gajendra Singh as Postdoctoral Research Assistant.

At the start of the Second World War, Britain was at the height of its imperial power, and it is no surprise that it drew upon the global resources of the Empire once war had been declared. Whilst this international aspect of Britain’s war effort has been well-studied in relation to the military contribution of individual dominions and colonies, relatively little has been written about the Empire as a whole. As such, An Imperial World at War makes an important contribution to the historiography relating to the British Empire and its wartime experience. It argues that the war needs to be viewed in imperial terms, that the role of forces drawn from the Empire is poorly understood and that the war''s impact on colonial societies is barely grasped at all in conventional accounts. Through a series of case studies, the volume demonstrates the fundamental role played by the Empire in Britain’s war effort and highlights some of the consequences for both Britain and its imperial territories.Themes include the recruitment and utilization of military formations drawn from imperial territories, the experience of British forces stationed overseas, the use of strategic bases located in the colonies, British policy in the Middle East and the challenge posed by growing American power, the occupation of enemy colonies and the enemy occupation of British colonies, colonial civil defence measures, financial support for the war effort supplied by the Empire, and the commemoration of the war. The Afterword anticipates a new, decentred history of the war that properly acknowledges the role and importance of people and places throughout the colonial and semi-colonial world.’

This volume emanates from a conference organized as part of the ‘Home Fronts of the Empire – Commonwealth’ project. The project was generously funded by the Arts and Humanities Research Council and led by Yasmin Khan and Ashley Jackson with Gajendra Singh as Postdoctoral Research Assistant.

Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'EscoffierNew York Times Best Cookbooks of the YearWall Street Journal Best Cookbooks of the YearBBC Food Programme Best Cookbooks of the YearA glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes."This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson"Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi"Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana HenryArmed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.