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According to Hindu scripture the world began as an egg, laid by a swan floating on the waters of chaos. Lying for a year, the egg split into silver and gold halves: the silver became the earth; the gold, the sky. Despite its diminutive size and unobtrusive appearance, cultures throughout history have found in the egg an extraordinary array of meanings: used for curing the evil eye by Mayans, as protection against lightning in Greece, and to signify rebirth in the Easter egg. Perhaps the most fabulous eggs ever are those made by the House of Faberge for the Russian royal family, and other luminously wealthy clients. A Faberge egg made for the Rothschilds, beautifully enameled in gold and pink under a diamond-encrusted cockerel, sold for a record-breaking $17.4 million in 2007.
"Egg" relates how this humble yet perfect foodstuff has evolved throughout history, constantly representing the preoccupations of the cultures in which it is consumed. Diane Toops offers a fascinating tour through egg history and lore; first discussing its numerous varieties and the types favored around the world, and then giving a history of its uses from earliest history until the present day. Eggs are now marketed as a health food, and have become an integral part of modern cuisine: essential in binding ingredients as well as being cooked in their own right.
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About the author
Diane Toops (d. 2012) was an award-winning journalist and the news and trends editor for
Food Processing magazine.
Summary
Eggs is a fascinating and bite-sized tour through the history and lore of the food, stocked with appetizing recipes, beguiling images, and toothsome anecdotes.
