Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to plain boiled and cooked meats. The 1758 edition of Hannah Glasse's "The Art of Cookery" contains a recipe "To make a Currey the India Way". Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s. During the 19th century, curry was also carried to the Caribbean by Indian indentured workers in the British sugar industry. 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.