Few things in life have as much universal appeal as flowers. But
why in the world would anyone eat them? Greek, Roman, Persian,
Ottoman, Mayan, Chinese and Indian cooks have all recognized the
feast for the senses that flowers brought to their dishes. Today,
chefs and adventurous cooks are increasingly using flowers in
innovative ways.Edible Flowers is the fascinating history of how
flowers have been used in cooking from ancient customs to modern
kitchens. It also serves up novel ways to prepare and eat soups,
salads, desserts and drinks. Discover something new about the
flowers all around you with this surprising history.Constance
Kirker is a retired Penn State University professor of art history.
Mary Newman has taught at Ohio University and the University of
Malta.
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