Awards
- Commended for IACP Crystal Whisk Award (Literary Food Writing) 2008
- Winner of IACP Crystal Whisk Award (Jane Grigson) 2008
Overview
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. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.
Full Product Details
Author: Ken Albala (University of the Pacific, USA)
Publisher: Bloomsbury Publishing PLC
Imprint: Berg Publishers
Edition: 2nd Revised edition
Dimensions:
Width: 15.00cm
, Height: 1.90cm
, Length: 18.90cm
Weight: 0.454kg
ISBN: 9781845204303
ISBN 10: 1845204301
Pages: 256
Publication Date: 01 September 2007
Audience:
General/trade
,
College/higher education
,
General
,
Tertiary & Higher Education
Format: Hardback
Publisher's Status: Active
Availability: Manufactured on demand
We will order this item for you from a manufactured on demand supplier.
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 knew that beans were s
'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 Information
Ken Albala is Professor of History and Director of Food Studies at the University of the Pacific, USA. He is the author of The Food History Reader and A Cultural History of Food in the Renaissance, both published by Bloomsbury.
