Vegetables : a biography / Evelyne Bloch-Dano ; translated by Teresa Lavender Fagan.
Material type: TextLanguage: English Original language: French Publication details: Chicago ; London : University of Chicago Press, [2012]Description: 112 p. ; 22 cmISBN:- 9780226059945 (cloth)
- 0226059944 (cloth)
- Fabuleuse histoire des légumes. English
- SB320.5 .B6613 2012
Item type | Current library | Call number | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|
Lending Books | Elisabeth C. Miller Library Tall Shelves | SB320.9 .B56 2012 (Browse shelf(Opens below)) | Available | 39352800140436 |
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SB320.8.I4 C86 2009 Asian vegetables : a guide to growing fruit, vegetables and spices from the Indian Subcontinent / | SB320.9 .A54 2022 The seed detective : uncovering the secret histories of remarkable vegetables / | SB320.9 .B54 2006 Vegetables, herbs & fruit : an illustrated encyclopedia / | SB320.9 .B56 2012 Vegetables : a biography / | SB320.9 .L95 2009 Discovering vegetables, herbs and spices : a comprehensive guide to the cultivation, uses and health benefits of over 200 food-producing plants / | SB320.9 .R64 1988 Culinary botany : the essential handbook / | SB320.9 .R83 1997 World vegetables : principles, production, and nutritive values / |
Includes bibliographical references (pages 107-112).
A little history -- "Good to eat, good to think about" -- A matter of taste -- Some vegetable histories -- The cardoon and the artichoke -- The Jerusalem artichoke -- The cabbage -- The parsnip -- The carrot -- The pea -- The tomato -- The bean -- The pumpkin -- The chili pepper.
From Michael Pollan to locavores, Whole Foods to farmer's markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens, and especially to vegetables. Whether it is an heirloom tomato, curled cabbage, or succulent squash, from a farmer's market or a backyard plot, the humble vegetable offers more than just nutrition, it also represents a link with long tradition of farming and gardening, nurturing and breeding. In this book, those veggies finally get their due. In capsule biographies of eleven different vegetables such as artichokes, beans, chard, cabbage, cardoons, carrots, chili peppers, Jerusalem artichokes, peas, pumpkins, and tomatoes, the author explores the world of vegetables in all its facets, from science and agriculture to history, culture, and, of course, cooking. From the importance of peppers in early international trade to the most recent findings in genetics, from the cultural cachet of cabbage to Proust's devotion to beef-and-carrot stew, to the surprising array of vegetables that preceded the pumpkin as the avatar of All Hallow's Eve, the author takes readers on a tour of the stories behind our daily repasts.