Pickles : a global history
著者
書誌事項
Pickles : a global history
（Edible / series editor, Andrew F. Smith）
Reaktion Books, 2018
大学図書館所蔵 全5件
注記
Includes bibliographical references (p. 146-152) and index
内容説明・目次
内容説明
Pickles are a global food: from the fiery, fermented kimchi of Korea and Japan’s salty tsukemono, to the ceviche and escabeche of Latin America, Europe’s sauerkraut and America’s dill pickles. They are also a modern food. Growing interest in naturally fermented vegetables – pickles by another name – means that today, in the early twenty-first century, we are seeing a renaissance in the making and consumption of pickles.
Across continents and throughout history, pickling has been relied upon to preserve foods and add to their flavour; and in these health-conscious times they have acquired a new significance. Traditionally fermented pickles are probiotic and possess anti-aging and anti-cancer properties; while pickle juice cures hangovers, prevents muscle cramps in athletes and reduces sugar spikes in diabetics.
In Pickles, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilisations to the present day. Discover the art of pickling mastered by the ancient Chinese, find out why Korean astronaut Yi So-yeon took fermented cabbage into space, learn how the Japanese pickle the deadly pufferfish, and uncover the pickling provenance of that most popular of condiments, tomato ketchup. In this globe-trotting book, Davison discovers how pickles have been omnipresent in our common quest, not only to conserve, but to create foods with relish.
目次
Introduction
1 Pickling: Principles and Practice
2 Asia: Ferment and Fire
3 The Mediterranean: Ancient and Modern
4 From the Middle East to Latin America: bArabs and Conquistadores
5 From the Baltic to America: Sustenance and Savour
6 From Asia to the Atlantic: Trade and Empire
7 Pickles Today
Recipes
References
Select Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index
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