Edible Flowers
A Global History
Seiten
2016
Reaktion Books (Verlag)
978-1-78023-638-4 (ISBN)
Reaktion Books (Verlag)
978-1-78023-638-4 (ISBN)
Edible Flowers is the fascinating history of how flowers have been used in cooking from ancient customs to modern kitchens. It also serves up novel ways to prepare and eat soups, salads, desserts and drinks. Discover something new about the flowers all around you with this surprising history.
Few things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Throughout history Greeks, Romans, Persians, Ottomans, Mayans, Chinese and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, contemporary chefs and adventurous cooks are using ingredients like flowers in innovative ways, such as in molecular gastronomy and the farm-to-table movement.
Edible Flowers is the fascinating history of how flowers have been used in cooking around the world, from ancient customs to modern kitchens. Exploring cultural, symbolic, and religious aspects, the book travels to the dining rooms of Europe, the Americas, Asia, the Middle East and the Mediterranean, serving up novel ways to prepare and eat soups, salads and stews, garnishes, desserts and beverages. Discover something new about the flowers all around you with this surprising history.
To find out more about the authors, visit their website at constancekirker.com.
Few things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Throughout history Greeks, Romans, Persians, Ottomans, Mayans, Chinese and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, contemporary chefs and adventurous cooks are using ingredients like flowers in innovative ways, such as in molecular gastronomy and the farm-to-table movement.
Edible Flowers is the fascinating history of how flowers have been used in cooking around the world, from ancient customs to modern kitchens. Exploring cultural, symbolic, and religious aspects, the book travels to the dining rooms of Europe, the Americas, Asia, the Middle East and the Mediterranean, serving up novel ways to prepare and eat soups, salads and stews, garnishes, desserts and beverages. Discover something new about the flowers all around you with this surprising history.
To find out more about the authors, visit their website at constancekirker.com.
Mary Newman (Author) Mary Newman has taught environmental health at Ohio University and the University of Malta. She is co-author of Edible Flowers (‘Edible’ series) and Cherry (‘Botanical’ series), both published by Reaktion Books. Constance L. Kirker (Author) Constance L. Kirker is a retired Pennsylvania State University professor of art history. An avid gardener and foodie, she is also co-author of Edible Flowers (‘Edible’ series) and Cherry (‘Botanical’ series), both published by Reaktion Books.
| Erscheinungsdatum | 10.09.2016 |
|---|---|
| Reihe/Serie | Edible |
| Zusatzinfo | 57 illustrations, 50 in colour |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 197 x 120 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 1-78023-638-7 / 1780236387 |
| ISBN-13 | 978-1-78023-638-4 / 9781780236384 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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