Pickles : a global history /
From the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europe's sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. They are also of the moment. Growing interest in naturally fermented vegetab...
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| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
London, UK :
Reaktion Books Ltd,
2018.
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| Series: | Edible.
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| Subjects: | |
| Online Access: |
Full text (Emmanuel users only) |
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| 100 | 1 | |a Davison, Jan |c (Food writer), |e author. |1 https://id.oclc.org/worldcat/entity/E39PCjBmkQdbTgmCRHTTbqTjFq | |
| 245 | 1 | 0 | |a Pickles : |b a global history / |c Jan Davison. |
| 264 | 1 | |a London, UK : |b Reaktion Books Ltd, |c 2018. | |
| 264 | 4 | |c ©2018 | |
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction -- Pickling: principles and practice -- Asia: ferment and fire -- The Mediterranean: ancient and modern -- From the Middle East to Latin America: Arabs and conquistadores -- From the Baltic to America: sustenance and savour -- From Asia to the Atlantic: trade and empire -- Pickles today -- Recipes. | |
| 520 | 8 | |a From the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europe's sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. They are also of the moment. Growing interest in naturally fermented vegetables--pickles by another name--means that today, in the early twenty-first century, we are seeing a renaissance in the making and consumption of pickles. Across continents and throughout history, humans have relied upon pickling to preserve foods and add to their flavor. Both a cherished food of the elite and a staple of the masses, pickles have also acquired new significance in our health-conscious times: traditionally fermented pickles are probiotic and said to possess anti-aging and anti-cancer properties, while pickle juice is believed to prevent muscle cramps in athletes and reduce sugar spikes in diabetics. Nota bene: It also cures hangovers.In Pickles, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilizations' brine-makers to twenty-first-century dilettantes of dill. Join Davison and discover the art of pickling as mastered by the ancient Chinese; find out why Korean astronaut Yi So-yeon took pickled cabbage into space in 2008; learn how the Japanese pickle the deadly puffer fish; and uncover the pickling provenance of that most popular of condiments, tomato ketchup. A compulsively consumable, globe-trotting tour sure to make you pucker, Davison's book shows us how pickles have been omnipresent in humanity's common quest not only to preserve foods, but to create them--with relish. | |
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