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Pickles : a global history

Author: Jan Davison, (Food writer)
Publisher: London, UK : Reaktion Books Ltd, 2018. ©2018
Series: Edible.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
From the fiery kimchi of Korea to the ceviche of Latin America, pickles are a global food. Throughout history humans have relied on pickling to preserve foods-- and add to their flavor. Davison explores their culinary history, and discusses pickle making and consumption, from ketchups and chutneys to sauerkraut.
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Jan Davison, (Food writer)
ISBN: 9781780239194 178023919X
OCLC Number: 1038454942
Description: 167 pages : illustrations (chiefly color) ; 21 cm.
Contents: Introduction --
Pickling: principles and practice --
Asia: ferment and fire --
The Mediterranean: ancient and modern --
From the Middle East to Latin America: Arabs and conquistadores --
From the Baltic to America: sustenance and savour --
From Asia to the Atlantic: trade and empire --
Pickles today --
Recipes.
Series Title: Edible.
Responsibility: Jan Davison.

Abstract:

In Pickles, author Jan Davison explores the cultural and gastronomic history of fermented vegetables, from the earliest civilizations to the twenty-first century.  Read more...

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"A perfectly pocket-sized pickle primer covering everything sour, from German sauerkraut to kosher dills to Latin American ceviche."--CJ Lotz "Garden & Gun " "Well researched, nicely illustrated, and Read more...

 
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