Pickles : a global history
Author(s)
Bibliographic Information
Pickles : a global history
(Edible / series editor, Andrew F. Smith)
Reaktion Books, 2018
Available at 5 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references (p. 146-152) and index
Description and Table of Contents
Description
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.
Table of Contents
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
by "Nielsen BookData"