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9781780238319

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They've opened a new IKEA near where I live. Everyone is excited about the opportunity to get furniture and housewares and those bizarre little lightbulbs that only fit that one particular lamp you bought fifteen years ago. But I'm like, bring me back some herring. . . . I would have liked to try some of Kathy Hunt's herring recipes for my own lunch, but most of them assume a source of fresh herring that I am unlikely to tap into till the next time I'm in the Baltic. Even smoked herring isn't a common restaurant item in North Central Texas. --Tim Morris lection

They've opened a new IKEA near where I live. Everyone is excited about the opportunity to get furniture and housewares and those bizarre little lightbulbs that only fit that one particular lamp you bought fifteen years ago. But I'm like, bring me back some herring. . . . I would have liked to try some of Kathy Hunt's herring recipes for my own lunch, but most of them assume a source of fresh herring that I am unlikely to tap into till the next time I'm in the Baltic. Even smoked herring isn't a common restaurant item in North Central Texas. --Tim Morris lection The fact that herring--salted, pickled, or canned--is not currently considered to be one of the more sexy foods perhaps hides its importance for world nutrition. Hunt skillfully poses this argument to anybody who does not live close to the sea and may thus be unaware of the importance of herring. . . . Hunt connects food history to the fields of gender history and the history of labor. Her conclusions are carefully balanced and show a level of complexity. . . . Hunt is able to link her book to relevant historical debates without making it inaccessible to non-academics. . . . The books [in the Edible series] are an entertaining read and their beautiful layout makes them a great collectible for anyone interested in both history and food. --Global Histories: A Student Journal

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Kathy Hunt is a journalist, food writer and cooking instructor based in New York.

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