By early 1940-ies the word “curry,” in one form or another, had been assimilated into the cultures of Fiji, Japan, and Singapore; made its way to South Africa, Jamaica and Guyana; and even popped up in Britain, Germany, and Scandinavia (see: currywurst and curried herring). Even Americans had been eating it for a century, as the first American cookbook, 1824’s The Virginia Housewife, featured a curry recipe. However, one of the only places in the world that didn’t have a […]