Avocado: A Global History
Author:   Jeff Miller
Publisher:   Reaktion Books
ISBN:  

9781789142037


Pages:   152
Publication Date:   13 April 2020
Format:   Hardback
Availability:   Temporarily unavailable   Availability explained
The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you.

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Avocado: A Global History


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Author:   Jeff Miller
Publisher:   Reaktion Books
Imprint:   Reaktion Books
ISBN:  

9781789142037


ISBN 10:   1789142032
Pages:   152
Publication Date:   13 April 2020
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   Temporarily unavailable   Availability explained
The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you.

Table of Contents

1 The History of the Avocado 2 Growing Avocados 3 Selling an Odd, but Nutritious, Fruit 4 Eating Avocados and Other Uses Appendix: Types of Avocado Recipes References Further Reading Websites and Associations Acknowledgements Photo Acknowledgements Index

Reviews

A welcome addition to the Reaktion food series. . . . Filled with splendid facts, figures, and illustrations. . . . This is a fascinating story, beautifully told. --Marion Nestle, professor emerita of nutrition, food studies, and public health, New York University, author of Unsavory Truth: How Food Companies Skew the Science of What We Eat


A welcome addition to the Reaktion food series. . . . Filled with splendid facts, figures, and illustrations. . . . This is a fascinating story, beautifully told. -- Marion Nestle, professor emerita of nutrition, food studies, and public health, New York University, author of Unsavory Truth: How Food Companies Skew the Science of What We Eat


Author Information

Jeff Miller is an Associate Professor of Hospitality Management at Colorado State University. He is the co-author of Food Studies: An Introduction to Research Methods (2009) and was named Culinary Educator of the Year in 2017.

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