Game - A Global History

The hunting and the consumption of game animals have been central to the development of humanity as a species, and a core part of almost all cultures, as well as the meat industry. Yet despite the fact that game is the only food that is consumed from the Amazons to the Arctic, it has never the subject of a culinary overview.
In Game, Paula Young Lee illustrates the rise and fall of bear paws, lark pie, reindeer paté and other exotic dishes enjoyed and formerly enjoyed around the world. She describes how in the past animals such as quail, oryx and dormice were so avidly pursued that they were semi-domesticated in order to grace our dining tables. The book also provides insight into the laws, customs and difficulties of hunting game for food - venison for example, long a sign of status and wealth, was once so coveted that cookbooks gave instructions as to the best way to disguise beef as a counterfeit. Always politically charged, game today ranges from a luxury foodstuff to a staple of the abjectly poor. Wide-ranging, and featuring many recipes for unusual and little-eaten animals and cuts of meat, Game will appeal to all those interested in the history of food, or who wonders what the dodo might have tasted like.

Table des matières

Introduction 1. The Hunting of the Snark: A Brief Overview of Game 2. The Culinary Crucible: Of Law and Lusciousness 3. It Tastes Like Chicken: Falconry, Trapping and Subsistence Hunting 4. The Raw and the Cooked: Making Your Own Meat 5. The Forlorn Table Recipes Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index

A propos de l'auteur

Paula Young Lee is a Faculty Fellow at Tufts University and has published widely on food and animal history, including Meat, Modernity, and the Rise of the Slaughterhouse (editor, 2008). She lives in Maine and Massachusetts.

Détails du produit

• Auteurs: Paula Young Lee, Lee Paula Young
• Edition: University Of Chicago Press
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 31.08.2013
• EAN: 9781780231709
• ISBN: 978-1-78023-170-9
• Pages: 128
• Thèmes: The Edible Series; Edible; Edible; The Edible Series
• Catégories: Littérature spécialisée > Histoire > Autres; Livres de conseils > Cuisine & boissons > Livres de cuisine thématiques; Sciences sociales, droit, économie > Sociologie > Général, dictionnaires; Kochen / Essen nach Zutaten: Fleisch und Wild, SOCIAL SCIENCE / Anthropology / Cultural & Social, COOKING / Specific Ingredients / Meat, COOKING / Specific Ingredients / Game, Food & society, Cookery / food by ingredient: meat and game, Cooking with meat & game, Cultural studies: food and society