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Pork : a global history

Author: Katharine M Rogers
Publisher: London : Reaktion Books, 2012.
Series: Edible.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
"Pork. The Other White Meat." The well known National Pork Board slogan doesn't begin to describe the many types of meat that fall under the umbrella of "pork." The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman Empire, it has also been the most widely eaten meat-it formed the high point of Roman feasts  Read more...
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Details

Genre/Form: Electronic books
History
Additional Physical Format: Print version:
Rogers, Katharine M.
Pork.
London : Reaktion Books, 2012
(OCoLC)788273108
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Katharine M Rogers
ISBN: 9781780230627 1780230621
OCLC Number: 828423853
Description: 1 online resource (135 pages) : illustrations (chiefly color).
Contents: The ideal meat producer --
Prejudices against the pig --
Pork in Europe --
Pork in the New World --
Pork in the Far East --
Today's mass-produced pork --
Recipes.
Series Title: Edible.
Responsibility: Katharine M. Rogers.

Abstract:

Pork is the most widely eaten meat in the world. It formed the high point of Roman feasts and was the mainstay of the traditional working-class diet in Europe and North America for centuries. This  Read more...

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