Beans - A History (Hardcover, 2 Revised Edition)

Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d' Or Culinary Literature - History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.

General

Imprint:	Berg Publishers
Country of origin:	United Kingdom
Release date:	September 2007
First published:	September 2007
Authors:	Ken Albala
Dimensions:	189 x 150 x 19mm (L x W x T)
Format:	Hardcover
Pages:	256
Edition:	2 Revised Edition
ISBN-13:	978-1-84520-430-3
Categories:	Books > Science & Mathematics > Science: general issues > History of science Books > Professional & Technical > Agriculture & farming > Crop husbandry > General Books > Health, Home & Family > Gardening > Gardening: plants > Fruit & vegetables Books > Social sciences > Sociology, social studies > Anthropology > Social & cultural anthropology > General Books > Gardening > Gardening: plants > Fruit & vegetables Promotions
LSN:	1-84520-430-1
Barcode:	9781845204303

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