The Gourmet Atlas - Tapa dura

Reseña del editor

For 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.

Nota de la solapa

The Gourmet Atlas Did you ever wonder where the cucumber originated? Do you know where eating chocolate was invented? Are you familiar with the 13 varieties of honey? Curious to learn the difference between French and Italian cheeses? The Gourmet Atlas, enriched with information about the bounty of foods we encounter every day, takes you around the world to the farms and villages, ancient cities and modern-day factories where the history of food comes to life. This is the first atlas of its kind, exploring the historical origins of favorite and exotic foods, and tracing their movements throughout the world. The Gourmet Atlas explains where a particular food came from and the path it took to arrive on your dinner plate. Learn the power and influence foods have had on government, economies, and culture. Find out where foods were discovered and who brought them to America. Explore the different positions foods have in various societies. With The Gourmet Atlas you will journey to exotic places throughout the world, and travel back in time, while learning about the wonderful foods we enjoy, such as tomatoes, pumpkins, onions, lamb, and olive oil. Fifty beautiful, full-color maps clearly show the origination and migration of particular foods throughout the world, tracing historical trade movements, patterns of development, present-day cultivation, and regions associated with particular ingredients and recipes. Satiate your appetite with a wealth of information:

• How did pasta arrive in America? While in Italy, Thomas Jefferson, enjoying his pasta, sent macaroni back to his homeland.
• Until recently, many Europeans believed the idea of eating corn was ridiculous ? it was cattle feed, or food for chickens. With the infiltration of American-style restaurants, corn is now a common side dish on their dinner tables.
• The flavor of eggs is not only affected by their freshness, but also by what the bird has eaten; grain is thought to give the best taste.