Published:
August 3, 2021 at 7:09 am
The 70th anniversary of Indian independence triggered a remarkable outpouring of post-colonial guilt in Britain. For a younger generation with no first-hand experience of it, empire is now a dirty word – an evil occupation of other people’s countries in order to plunder their wealth. The idea that imperialism could be a benevolent, modernising force, involving collaboration and exchange between rulers and ruled, is now deeply unfashionable. And yet the survival of the British Raj in India for almost two centuries is impossible to explain without understanding such dialogue and partnership.
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Far from wanting to colonise the minds of their new subjects, most founders of British rule were fascinated by India’s traditional arts and crafts, and keen to explore the wonders of its classical past. The tone was set by the first governor-general, Warren Hastings (in post 1772–85), who mixed freely with Indians. He was flue
নাসিমুল হুদা ইতিহাসের সাক্ষী হয়ে আজ ১ জুলাই ১০০ বছর পূর্ণ করছে ঢাকা বিশ্ববিদ্যালয়। ১৯২১ সালের এই দিনে পথচলা শুরু করা দেশের প্রধান এই প্রতিষ্ঠানের বয়স এখন গোটা এক শতাব্দী। কেমন ছিল এই কালভ্রমণ, তা রীতিমতো একটি গবেষণার বিষয়। তবে বিশ্বের নামিদামি বিশ্ববিদ্যালয়গুলো যেখানে প্রসিদ্ধ হয় জ্ঞান-বিজ্ঞানে তাদের অবদান-অংশগ্রহণের জন্য, সেখানে ঢাকা বিশ্ববিদ্যালয় বরাবরই নাম কুড়িয়েছে �
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Thangam Philip has crosshatched my life in the most curious ways. My uncle studied catering under her (very) stern supervision. My mother once took a class at the Dadar Catering College, where Philip reigned as principal in fact, we still have a stack of her recipes, typed on sheaves of yellowed, raspy pages, all carefully filed away in a blue plastic folder. As for me: I own newer, glossier, books on baking, but it is The Thangam Philip Book of Baking, with its infallible madeleine and sponge recipes, that I unfailingly turn to.
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Thangam Philip has crosshatched my life in the most curious ways. My uncle studied catering under her (very) stern supervision. My mother once took a class at the Dadar Catering College, where Philip reigned as principal â in fact, we still have a stack of her recipes, typed on sheaves of yellowed, raspy pages, all carefully filed away in a blue plastic folder. As for me: I own newer, glossier, books on baking, but it is
The Thangam Philip Book of Baking, with its infallible madeleine and sponge recipes, that I unfailingly turn to.