I am a culinary historian living in London, England. My interests in food and food history are varied. I have written a number of books and articles on diverse subjects – Afghan food, cookery and traditions, trifle, sausages, puddings, curry, turmeric, tea and teatimes. I have given papers at the Oxford Symposium on Food and Cookery on Afghan foodways and have also contributed something like one hundred entries for The Oxford Companion to Food ranging from aşure to Belgium to mooncakes and tiffin. I also contributed four entries for The Oxford Companion to Sugar and Sweets on Eton mess, fools, trifle and tea. By researching and writing about these subjects I hope to share my insights and understanding with readers and audiences around the world.
- The Bloomsbury Handbook of Indian CuisineWork covering the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics
- Tea Times: A World TourMy new book Teatimes: A World Tour was published in June 2018. This book takes the reader on a journey into the fascinating history of teatimes and a tour of teatables. Beautifully illustrated throughout and with recipes for teatime treats from around the world, Teatimes is a book for anyone who loves tea and all its rituals.
- Tea: A Global HistoryPublished in 2010, Tea: A Global History explores the rich and fascinating history. It explores how and where tea is grown, how it is manufactured and how customs andtraditions surrounding the beverage have evolved from its legendary origins to itspresent day popularity. Beautifully illustrated and featuring recipes from around the world, Tea is a refreshing and stimulating treat.
- The Road to Vindaloo: Curry Cooks & Curry Books.Co-authored with David Burnett and published in 2008, The Road to Vindaloo traces the history of the British curry from medieval times to the first recipe given by Hannah Glasse in 1747 and to its present day popularity.
- Teatimes: A World Tour ‘China or Indian? Black or green? Oolong or lapsang? Milk in first or last – or avoid
controversy with a slice of lemon?
These and all other questions relating to the dried leaves of Camellia sinensis, raw
material of the world’s most venerable refreshment, are addressed with appropriate
elegance by culinary historian Helen Saberi. Scholarly text, gorgeous illustrations,
high production values and a handful of classic recipes make this a proper teatime
treat.’ - Elisabeth Luard, The Oldie
‘Helen Saberi has created a wonderful collection of facts and fancies, as well as a few fantasies, covering all aspects of Tea and tea drinking that will be treasured by, not just lovers of tea, but anyone who has an interest in history and all the quirky bits and pieces that somehow end up becoming a tradition.’ – Blue Wolf Reviews