How could a vegetable be so beloved, so universal, and at the same
time so disdained? One of the oldest crops in the world, cabbage
has provided European and Asian peoples with vitamins A and C, and
even with babies - according to folk tales about infants found
`under a cabbage leaf', that is. It has appeared in senators'
speeches in ancient Rome and the luggage of South Korean
astronauts. Cabbage is both a badge of poverty and an emblem of
national pride; a food derided as cheap, common and crass, and an
essential ingredient in iconic dishes from sauerkraut to kimchi.
Cabbage is easy to grow because it contains sulphurous compounds
that repel insect pests in the wild - and human diners indoors who
smell its distinctive aroma. We can't live without cabbage, but we
don't want to stand downwind of it. In this lively book, Meg
Muckenhoupt traces cabbage's culinary paradox, exploring the
cultural and chemical basis for its smelly reputation and enduring
popularity. Filled with fascinating facts and recipes for
everything from French cabbage soup to sauerkraut chocolate cake,
Cabbage is essential reading for both food lovers and historians
around the globe.
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