Editing Curry (section)

=== Globalisation ===

Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international [[fusion cuisine]].<ref name="Mishan 2017">{{cite news |last=Mishan |first=Ligaya |date=10 November 2017 |title=Asian-American Cuisine's Rise, and Triumph |work=[[The New York Times]] |url=https://www.nytimes.com/2017/11/10/t-magazine/asian-american-cuisine.html |access-date=29 March 2023 |archive-date=22 March 2023 |archive-url=https://web.archive.org/web/20230322223518/https://www.nytimes.com/2017/11/10/t-magazine/asian-american-cuisine.html |url-status=live }}</ref> [[Alan Davidson (food writer)|Alan Davidson]] writes that curry's worldwide extension is a result of the [[Indian diaspora]] and [[Globalization|globalisation]], starting within the British Empire, and followed by economic migrants who brought Indian cuisine to many countries.<ref name="Davidson 2014 Curry">{{harvnb|Davidson|2014|at="Curry", p. 240}}</ref> In 1886, 咖喱 (''Gālí'') (Chinese pronunciation of "curry") appeared among the Chinese in Singapore.<ref name="Lim 1886">{{cite book |last=Lim |first=Hiong Seng |chapter=Provisions, Fish, Vegetable and Fruit |title=Handbook of the Swatow Vernacular |location=Singapore |publisher=Koh Yew Hean Press |date=1886 |page=95 |url=https://en.wikisource.org/wiki/Page:Handbook_of_the_Swatow_vernacular.djvu/111}}</ref> [[Malaysian Chinese|Malay Chinese people]] then most likely brought curry to China.<ref name="Davidson 2014 Curry"/>

In India, spices are always freshly prepared for use in sauces.<ref name="Davidson 2014 Powder">{{harvnb|Davidson|2014|at="Curry Powder" p. 241}}</ref> Derived from such mixtures (but not containing curry leaves<ref name="Davidson 2014 Leaves">{{harvnb|Davidson|2014|at="Curry leaf" p. 240}}</ref>), [[curry powder]] is a ready-prepared spice blend first sold by Indian merchants to European colonial traders. This was commercially available from the late 18th century,<ref>{{Cite web |url=http://www.bl.uk/learning/timeline/item126721.html |title=First British advert for curry powder |website=bl.uk |access-date=29 December 2020 |url-status=dead |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210823180723/http://www.bl.uk/learning/timeline/item126721.html}}</ref><ref name="ChaudhuriStrobel1992">{{cite book |author1=Nupur Chaudhuri |author2=Margaret Strobel |title=Western Women and Imperialism: Complicity and Resistance |url=https://books.google.com/books?id=-jH6LEPVn80C&pg=PA240 |year=1992 |publisher=[[Indiana University Press]] |isbn=0-253-20705-3 |pages=240– |access-date=29 December 2020 |archive-date=13 April 2023 |archive-url=https://web.archive.org/web/20230413123912/https://books.google.com/books?id=-jH6LEPVn80C&pg=PA240 |url-status=live }}</ref> with brands such as [[Crosse & Blackwell]] and [[Sharwood's]] persisting to the present.<ref>{{Cite web |url=https://www.independent.co.uk/arts-entertainment/tv/inside-factory-tv-review-greg-wallace-curry-chicken-tikka-masala-a8489311.html |title=TV review: Inside the Factory lifts the lid on how our curries are made |date=15 August 2018 |website=[[The Independent]] |access-date=7 March 2021 |archive-date=17 October 2021 |archive-url=https://web.archive.org/web/20211017012043/https://www.independent.co.uk/arts-entertainment/tv/inside-factory-tv-review-greg-wallace-curry-chicken-tikka-masala-a8489311.html |url-status=live }}</ref> British traders introduced the powder to [[Meiji era]] Japan, in the mid-19th century, where it became known as [[Japanese curry]].<ref name="Itoh 2011">{{Cite news |url=https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/ |title=Curry — it's more 'Japanese' than you think |last=Itoh |first=Makiko |date=26 August 2011 |work=[[The Japan Times]] |language=en |access-date=19 May 2019 |archive-url=https://web.archive.org/web/20180108233344/https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/ |archive-date=8 January 2018}}</ref>