The Food Book: The Stories, Science, and History of What We Eat

Every ingredient tells a story – from the fish that started a war, to an oil known as “”liquid gold”” Discover the origins, traditions, and use of the everyday foods served up on our plates, from salt to sushi and rice to ravioli. A true celebration of food in all its forms, The Food Book follows the human quest for sustenance through the stories of individual ingredients, and examines our millenia-long relationship with nearly 200 foods – from nuts and seeds to noodles and meat – with the help of sumptuous illustrations, and tales from all over the world. Food is the cornerstone of daily life, culture, and even religion. Staples like bread, beans, and cereal crops are part of our culinary history, and used in many different ways around the world. This fascinating reference covers all food groups, including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, providing information on every aspect of their history, and their place in world cuisine. Packed with glorious images to create a feast for the eyes, and stories that surprise and enthral, this is the ultimate feast for foodies, a global smorgasbord packed with unforgettable tales and eye-opening facts. —- ISBN: 9780241666630 | ISBN10: 0241666635 | ISBN-13: 978-0241666630