The Gourmet AtlasThe Gourmet Atlas
the History, Origin and Migration of Foods of the World
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Book, 1997
Current format, Book, 1997, , All copies in use.Book, 1997
Current format, Book, 1997, , All copies in use. Offered in 0 more formatsFor the gourmet in all of us, this one-of-a-kind thematic atlas explores the historical origins of favorite, everyday foods and exotic delicacies and, with world maps, shows where these foods originated and how they ended up on your dinner table. From Brussels sprouts to goat milk to sugar plums, almost every conceivable food is researched and presented in a high-end, beautiful format, complemented by detailed and accurate maps. Learn how butter, common to northern Europe but unliked in the olive-oil Mediterranean nations, became a contributing cause of the Reformation. Or, ponder the fate of corn relished by Americans as a summer favorite on the cob, but until recently considered as pig food by most Europeans. Finally, within these pages, we have the answers to age-old questions: Are English muffins really from England? Are French fries really from France? Here, in this beautiful 4-color volume, is the perfect reference for all gourmets, all cooks, and everyone with an interest in food an important addition for every kitchen, home, and library. Susie Ward is a noted food and travel writer whose books include Russian Cooking and A Flavor of Provence. Claire Clifton is a journalist and artist, and with her husband Colin Spencer, she is co-editor of The Faber Book of Food. Jenny Stacey is a freelance food writer with a knack for originating her own recipes. Consulting editor Mary Donovan is a cookbook editor at the Culinary Institute of America in New York. AUTHOR: SUSIE WARD was born and raised in Southern California, but has been settled in England for the last 25 years. She concentrates on food, cookery, and travel writing and her appetite for learning about other cultures and cuisines is insatiable. Her books include The Art of the Picnic, Finger Food, Lebanese Cooking, Russian Cooking and, her latest, A Flavor of Provence. CLAIRE CLIFTON is an American author, journalist, and artist who has lived in England since the late 1960s. She and her partner, Colin Spencer, farm two allotments in Winchelsea, a small coastal town, and together edited the anthology The Faber Book of Food. JENNY STACEY is a freelance food writer and stylist. She has worked for several major women's magazines styling features and testing and originating her own recipes. MARY DONOVAN is a cookbook editor at the Culinary Institute of America, New York and the author of two culinary careers books. During her editorial fellowship at the Institute she has carried out research on food purchasing and storage and healthy cooking methods that enhance the nutritional value of foods. Her experience includes several years as a private cook and as a proprietor of a catering company.
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- New York : Macmillan, c1997.
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