Beans: A History
(Sprache: Englisch)
Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture around the globe. As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its...
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Produktinformationen zu „Beans: A History “
Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture around the globe. As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean's status as seat of the soul (at least, that's what Pythagoras thought) to seed of sin (or so said St. Jerome, who forbade nuns to eat beans because they "tickle the genitals"), "Beans" is a ripping tale of a truly magical fruit.
Inhaltsverzeichnis zu „Beans: A History “
Preface, Acknowledgements and Note on Recipes 1. Introduction 2. Lentils - Fertile Crescent 3. Lupines - Europe and Andes 4. Favas - Europe 5. Peas, Chickpeas and other Peas, Cajanus (congo pea) 6. Oddballs 7. Mung and the Vignas - India 8. Black-eyed Peas - Africa, Soul Food 9. Phaseolus vulgaris - Mexico and the World 10. Limas and the lesser Phaseoli - Andes 11. Tepary beans - Native Americans 12. Soy - China, Japan and the World Bibliography Index
Autoren-Porträt von Ken Albala
Ken Albala is Professor of History at the University of the Pacific in Stockton, California. He is the author of many books on food including Eating Right in the Renaissance and The Banquet: Dining in the Great Courts of Late Renaissance Europe. He also edits a food series for Greenwood Press, is Book Review Editor for the journal Food, Culture and Society and is unaccountably addicted to lupines.
Bibliographische Angaben
- Autor: Ken Albala
- 2007, 261 Seiten, Maße: 16,1 x 19,6 cm, Gebunden, Englisch
- Verlag: BERG PUBL % BOOKS INTL
- ISBN-10: 1845204301
- ISBN-13: 9781845204303
Sprache:
Englisch
Rezension zu „Beans: A History “
'Extraordinarily detailed and amusing. ... It is a totally endearing mixture of expertise and whimsy and should, by rights, be a bestseller.' Times 'Charming.' New York Times 'The oddest yet most compelling of books. ... As pretty to look at as it is alluring to read.' Guardian 'I would strongly urge a reading of Beans by Ken Albala which entertainingly unravels that most complicated of legumes through space and time.' Guardian 'A great read, full of exotic and intriguing information and thoroughly recommended.' Times Higher Education Supplement 'Fresh and engaging from the start ... A must have for any serious foodie.' Telegraph 'In this delightful, informative bean biography, the author unravels the history, science and culture of beans across the world.' Sainsbury's Magazine 'A vividly entertaining history of the humble bean takes the reader on a curious, surprising and exciting journey across epochs, continents and cultures.' Raymond Blanc 'Who ever
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