Hoe (food) Hoe (food) Hoe () refers to several varieties of raw food dishes in Korean cuisine. There are uncooked "hoe" () as well as blanched "sukhoe" (). "Hoe" (), the raw fish or meat dish, can be divided into "saengseon-hoe" (), filleted raw fish, and "yukhoe" (), sliced raw meat. "Saengseon-hoe" () can be either "hwareo-hoe" () made from freshly killed fish, or "seoneo-hoe" () made using aged fish. "Mulhoe" () is a cold raw fish soup. "Sukhoe" () is a blanched fish, seafood, meat, or vegetable dish. "Ganghoe" () is a dish of rolled and tied ribbons made with blanched
Curry in the Crown: The Story of Britain's Favourite Dish by Indian food would make a compelling book, but that Shrabani Basu's was not that, being "shoddily written and mind-bogglingly banal", offering "no anthropological insights, few historical perspectives, no literary conspectus, little sociological research". Curry in the Crown: The Story of Britain's Favourite Dish Curry in the Crown: The Story of Britain's Favourite Dish is a 1999 book written by Shrabani Basu. The book discusses in detail the growth of the Indian food business in Britain and how it became a million dollar business there. A 1997 Gallup poll of British tastes in food proved that curry, basically an Indian