Pudding usually brings to mind flavors like chocolate, vanilla, and
tapioca, but prepackaged pudding cups don't even scratch the
surface of global pudding varieties--the term can denote dishes
containing candied fruits and nuts or even frugal blends of little
more than flour and suet. "Pudding: A Global History" explains how
puddings developed from their early savory, sausage-like mixtures
into the sweet and sticky confections we are now familiar with, and
he describes how advances in kitchen equipment have changed
puddings over time. Tackling blood, bread, rice, batter, and
vegetable puddings, Jeri Quinzio describes the diverse ways cooks
around the world make their puddings and how versions from
different countries vary--England's rice pudding, for instance, is
flavored with vanilla, nutmeg, or cinnamon, whereas in India it is
made with nuts or raisins. In addition to investigating the history
of puddings on the dining table, Quinzio also looks at the
prominent place puddings have had in novels, poems, songs, and
cartoons. He shows how authors and artists like Anthony Trollope,
Robert Burns, and George Cruikshank have used puddings to
illustrate their characters' sorrows, joys, and even political
leanings. Bursting with choice morsels about puddings past and
present, this is a book for fans of blood pudding and plum pudding
alike.
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