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Whether grainy or smooth, spicy or sweet, Dijon, American or
English, mustard accompanies our food and flavours our life around
the globe. It has been a source of pleasure, health and myth from
ancient times to the present day, its tiny seed a symbol of faith
and its pungent flavour a testimony to refined taste. In this
delightful global history, Demet Guzey takes readers on a tour of
the ubiquitous mustard, exploring its origins, its use in medicine
and in the kitchen, its place in literature, language and religion,
and its strong symbolism of sharpness, perseverance and strength.
There are stories of mustard plasters used to treat melancholy,
runners eating mustard to prevent cramps, and Christians spreading
mustard seeds along pilgrimage trails. Packed with entertaining
mustard facts, anecdotes and images, as well as a selection of
historic and modern recipes, this surprising history of one of the
world's most loved condiments will appeal to food history
aficionados.
What did great adventurers eat during their expeditions to the far
corners of the world? How did they view the role of food in their
survival and wellbeing? What about hikers and backpackers today who
set out to enjoy nature, pushing their own boundaries of comfort
for adventure. How does food impact their experience? And what do
they have in common with pilgrims and soldiers? Food is a
significant element of our relationship with nature. Whether a
historical expedition or a weekend camping trip, a journey made on
foot requires sustenance. Without mastering our relationship with
food we would have not been to the South Pole or summited Mt.
Everest or expanded to the west of America. However, in the
reporting of these expeditions so far food has rarely taken a
central role. It is possible to take a different stance and look at
our time on trails with food as the leading character. Here, Demet
Guzey offers a fun and interesting read on the social and cultural
history, developments and challenges in food on trails and in the
wild. She explores personal accounts, news articles and anecdotes
to highlight how food has accompanied us in mountaineering, desert
travel, and pilgrimage, in the army or on the street. From tinned
foods to foraging in the wild, worm-infested hardtack to
palate-dulling army rations, loss of appetite in high altitude to
starvation at the trenches, no stone is left unturned in this tour
of how we manage food on foot, and how disasters happen when we do
not manage it so well. Readers will delight in both the stories of
many of the famous explorations and the more current journeys.
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