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Comestible Séries

Cette série captivante plonge dans la riche histoire de la consommation humaine, explorant comment la nourriture et la boisson ont façonné les cultures à travers le monde. Chaque volume se concentre sur un seul article, dévoilant ses origines et son importance culturelle mondiale. Les lecteurs découvriront des récits captivants accompagnés de recettes essentielles et de précieux matériaux de référence.

Vanilla
Foie Gras
Yoghurt
Jam, Jelly and Marmalade
Water
Dumplings

Ordre de lecture recommandé

  • Dumplings

    • 141pages
    • 5 heures de lecture

    "From gnocchi to pierogi to wontons, the dumpling has become synonymous with comfort food around the world in quite different cultures. This book looks at the differences and similarities between the ways dumplings are prepared in a variety of cultures, whether they are stuffed or unfilled; steamed or boiled; served at an everyday meal or as a special food for festive occasions. After looking at just what makes a dumpling a dumpling and why they are called by that name, this book explores the many ways we have come to love this simple comfort food, sometimes even offering up monuments and poetry in its honour. Including traditional recipes for readers to make at home, Barbara Gallani shows us what makes the dumpling special in so many ways. A great resource for food and history enthusiasts alike, Dumplings reveals unique insights into this widely consumed and celebrated food."--Front jacket flap

    Dumplings

  • Water

    • 160pages
    • 6 heures de lecture

    "Other than air, the only substance more vital to life is water. Our bodies brim with it, and if we're deprived of it for even a few days, the results can be fatal. Our planet, too, is mostly water, with oceans across approximately 70 per cent of its surface. But potable water has in many times and places been a scarce resource. Water traces the history of our relationship with drinking water -- our attempts to find it, keep it clean and make it widely available. From ancient times to the present, humans have tried many ways to render water palatable: boiling it for tea, distilling or brewing it as part of alcoholic beverages, or piping it from springs, bubbles and all. Ian Miller covers the histories of water treatment and supply, belief in its medicinal powers, the rising popularity of branded bottled water and much more. As access to fresh water becomes an ever more potent problem worldwide, this book is a fascinating reminder of our long engagement with this most vital fluid."--Book jacket.

    Water

  • Yoghurt

    • 160pages
    • 6 heures de lecture

    A delectable tour of the rich history of yoghurt.

    Yoghurt

  • Foie Gras

    An engaging account of foie gras, a luxurious yet controversial ingredient.

    Foie Gras

  • Vanilla

    • 160pages
    • 6 heures de lecture
    3,4(19)Évaluer

    The rich history of the intoxicating and evocative spice, vanilla.

    Vanilla

  • Truffle

    A cultural, historical, scientific and culinary history of the truffle, offering a thorough and complete portrait of this many-sided mushroom, featuring many instructive and surprising illustrations, and numerous historical and contemporary recipes.

    Truffle