Sausage - A Global History

Informationen zum Autor Gary Allen is an Adjunct Professor at Empire State College (part of the State University of New York). His books include The Herbalist in the Kitchen (2007), Herbs: A Global History (2012) and Sausage: A Global History (2015), both from Reaktion. Klappentext When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesn't really seem all that intuitive an approach to food preparation. But, as Gary Allen shows in this rich and engaging history, people worldwide have been making sausage for thousands of years. A veritable alphabet of sausages, from the Cajun andouille --and its less spicy forerunner, a French saucisson of the same name--and Mexican chorizo all the way to the Italian zampone , Allen tells a story of relentless creativity and invention, as different cultures found countless delectable ways to transform these otherwise unappealing pieces of meat. Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks and cartoons; together, they build a picture of a food that has been beloved--even as it's scoffed at--throughout human history, and remains a spicy favorite today. Zusammenfassung Sausage: A Global History serves up a tasty, informative, and witty account of bangers and bratwurst from all different cultures and periods, easing our fears about these ‘mystery meats’, and introducing the reader to a host of unusual treats from around the world.

Product details

• Authors: Allen, Gary Allen
• Publisher: Reaktion Books
• Languages: English
• Product format: Hardback
• Released: 30.09.2015
• EAN: 9781780235004
• ISBN: 978-1-78023-500-4
• No. of pages: 160
• Dimensions: 130 mm x 204 mm x 20 mm
• Series: The Edible Series; Edible; Edible; The Edible Series
• Subjects: Guides > Food & drink > General, dictionaries, tables; Humanities, art, music > History > Cultural history; Sozial- und Kulturgeschichte, Kochen / Essen nach Zutaten: Fleisch und Wild, HISTORY / Social History, Social & cultural history, SOCIAL SCIENCE / Anthropology / Cultural & Social, COOKING / Specific Ingredients / Meat, COOKING / Specific Ingredients / Game, Food & society, Social and cultural history, Cookery / food by ingredient: meat and game, Cooking with meat & game, Cultural studies: food and society