Overview

The stories of the flavors we love are steeped in history, mythology and cultures from around the world. Did you know that salt has been around for almost 5,000 years or that pepper was once called black gold? Have you heard that two billion cups of coffee are consumed every day and that tea was first discovered by Chinese emperor Shennong in 2737 BCE? In Salt, Pepper, Season, Spice, discover where our favorite spices, condiments and confections come from and how they're grown, harvested and prepared. Find out how they're used to enhance and create flavors in the foods we know and love today. A tasty read guaranteed to get your mouth watering!

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9781459839984

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"""Budding cooks and history buffs alike will relish this introduction to some common flavor enhancements. Attractive gouache vignettes offer appealing realistic detail in a stylized presentation. An appetizing menu of culinary complements."" -- ""Kirkus Reviews"""

Author Information

Passionate about memories, Jacques Pasquet is a writer and storyteller. Now that his busy career as a professor is behind him, he splits his time between writing and visiting schools. Jacques is the author of nearly twenty books for children in Quebec and France. He lives in Montreal. Claire Anghinolfi is a Franco-Swiss and Canadian illustrator. Her illustrations for youth, mainly done in gouache and pencil on paper, combine full shapes and meticulous details inspired by the ancient arts that she particularly cherishes. She lives in Quebec. Ann Marie Boulanger is a certified translator and owner of Traduction Proteus Inc. When she's not translating commercial texts, she's an accomplished translator of adult and children's literature. Her translation The Woman in Valencia, by Annie Perreault, was named a World Literature Today Notable Translation of 2021. She's also a part-time lecturer at McGill University and co-founder of LION Translation Academy, which offers business, tech and language training workshops for translators.

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