Beans: A History

New
Hardcover
2007
$54.19

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.

Synopsis

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.

$54.19

Quantity

20+ in stock

More Information

Format: Hardcover
Pages: 256
Edition: First Edition
Publisher: Berg Publishers
Published: 01 Sep 2007
ISBN 10: 1845204301
ISBN 13: 9781845204303
Book Overview: Also available in paperback, 9780713632200 GBP5.99 (June, 1990)

Media Reviews

'Extraordinarily detailed and amusing. ... It is a totally endearing mixture of expertise and whimsy and should, by rights, be a bestseller.' Times 'Charming.' New York Times 'The oddest yet most compelling of books. ... As pretty to look at as it is alluring to read.' Guardian 'I would strongly urge a reading of Beans by Ken Albala which entertainingly unravels that most complicated of legumes through space and time.' Guardian 'A great read, full of exotic and intriguing information and thoroughly recommended.' Times Higher Education Supplement 'Fresh and engaging from the start ... A must have for any serious foodie.' Telegraph 'In this delightful, informative bean biography, the author unravels the history, science and culture of beans across the world.' Sainsbury's Magazine 'A vividly entertaining history of the humble bean takes the reader on a curious, surprising and exciting journey across epochs, continents and cultures.' Raymond Blanc 'Who ever

Author Bio

Ken Albala is Professor of History at the University of the Pacific in Stockton, California. He is the author of many books including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe and Pancake. He was editor of three food series for Greenwood Press and has recently completed a 4-volume Food Cultures of the World Encyclopedia. Albala is also co-editor of the journal Food Culture and Society, published by Berg.