| Edible Flowers: A Global History Contributor(s): Newman, Mary (Author), Kirker, Constance L. (Author) |
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ISBN: 1780236387 ISBN-13: 9781780236384 Publisher: Reaktion Books OUR PRICE: $18.95 Product Type: Hardcover Published: October 2016 |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Vegetables |
| Dewey: 641.659 |
| Series: Edible |
| Physical Information: 0.8" H x 4.8" W x 7.9" (0.80 lbs) 144 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Most of us like to look at them, but why on earth would anyone want to eat them? As Constance L. Kirker and Mary Newman show in this book, however, flowers have a long history as a tasty ingredient in a variety of cuisines. The Greeks, Romans, Persians, Ottomans, Mayans, Chinese, and Indians all knew how to cook with them for centuries, and today contemporary chefs use them to add something special to their dishes. Edible Flowers is the fascinating history of how flowers have been used in cooking, from ancient Greek dishes to the today's molecular gastronomy and farm-to-table restaurants. Looking at flowers' natural qualities: their unique and beautiful appearance, their pungent fragrance, and their surprisingly good taste, Kirker and Newman proffer a bouquet of dishes--from soups to stews to desserts to beverages--that use them in interesting ways. Tying this culinary history into a larger cultural one, they show how flowers' cultural, symbolic, and religious connotations have added value and meaning to dishes in daily life and special occasions. From fried squash blossoms to marigold dressings, this book rediscovers the flower not just as something beautiful but as something absolutely delicious. |
Contributor Bio(s): Newman, Mary: - Mary Newman has taught at Ohio University and the University of Malta and is a member of the International Association of Culinary Professionals.Kirker, Constance L.: - Before retiring, Constance L. Kirker was professor of art history at Pennsylvania State University. She has written extensively on food history. |