Precious Cargo: How Foods From the Americas Changed The World
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Organized thematically by foodstuff, Precious Cargo delves into the botany, zoology and anthropology connected to new world foods, often uncovering those surprising individuals who were responsible for their spread and influence, including same traders, brutish conquerors, a Scottish millionaire obsessed with a single fruit and a British lord and colonial governor with a passion for peppers, to name a few.
Precious Cargo is a must read for foodies and historians alike.
that “the nut made its first appearance in Europe as a commercial product about the year 1840.” He was well aware of the oil’s counterfeiting properties, writing that “the finer qualities are, however, used both in Medicine and as an article of Food, and there can be little doubt that large quantities are annually passed off as Olive oil and are made into a form of butter employed in cookery.” Today in India, after the oil is extracted from the peanuts, what’s left is pressed into groundnut
dictionnaire de cuisine, 74 Lee, Sir Sidney (author), 154 Legrand d’Aussy, Pierre Jean Baptiste (author on French social customs), 123, 151 Leipoldt, C. Louis (African food historian), 245–248 Leipoldt’s Cape Cookery, 247 Lentz, David (botanist), 18–19 León, Luis de, 48 Lescó, 84 Letts Companion to Asian Food and Cooking, The, 305, 388 Levitico, 172 Levy, Buddy (historian/author Conquistador), 26, 346, 385 Libro del arte de cocina (Book of the Art of Cooking), 71 licques (potent
preservation of my rights. Brillat-Savarin found potatoes so insipid that once on a trip to the countryside, he stopped at an inn in the village of Mont-sous-Vaudrey, where he rejoiced when he saw that one of the meals being served included “royal quails” being turned on a spit, and a roasting leveret, or young hare, with an aroma “unknown to men in town, the perfume of which would fill a church.” He continues, “To my grievous disappointment I found that what I saw was for some gentlemen of the
and in return for this kindness I gave her one of my pocket handkerchiefs begging at the same time, a little corn for my horse, which she readily brought me. Food lovers reading this are thinking: What does couscous have to do with corn? It’s made with semolina wheat. Yes, and before that, it was made with millet. The tribal woman who helped Mungo didn’t have any wheat, as it doesn’t grow well in tropical Africa. All she had was corn, or maize, or mealie. Park, now in the role of food historian,
entire section on Indian and Afghani cookery. That section was published by Dover Publications as Twenty-Two Authentic Banquets from India (1975). It contained recipes for dishes from all parts of India and from neighboring regions that are today separate countries. An examination of the ingredients of these recipes reveals that fully two-thirds of the non-dessert and non-bread recipes contained some form of hot chiles. In some regions, chiles totally dominated the food. In Christie’s Bengal