The Gourmet Atlas

The Gourmet Atlas Did you ever wonder where the cucumber originated? Do you know where eating chocolate was invented? Are you familiar with the 13 varieties of honey? Curious to learn the difference between French and Italian cheeses? The Gourmet Atlas, enriched with information about the bounty of foods we encounter every day, takes you around the world to the farms and villages, ancient cities and modern-day factories where the history of food comes to life. This is the first atlas of its kind, exploring the historical origins of favorite and exotic foods, and tracing their movements throughout the world. The Gourmet Atlas explains where a particular food came from and the path it took to arrive on your dinner plate. Learn the power and influence foods have had on government, economies, and culture. Find out where foods were discovered and who brought them to America. Explore the different positions foods have in various societies. With The Gourmet Atlas you will journey to exotic places throughout the world, and travel back in time, while learning about the wonderful foods we enjoy, such as tomatoes, pumpkins, onions, lamb, and olive oil. Fifty beautiful, full-color maps clearly show the origination and migration of particular foods throughout the world, tracing historical trade movements, patterns of development, present-day cultivation, and regions associated with particular ingredients and recipes. Satiate your appetite with a wealth of information:

• How did pasta arrive in America? While in Italy, Thomas Jefferson, enjoying his pasta, sent macaroni back to his homeland.
• Until recently, many Europeans believed the idea of eating corn was ridiculous — it was cattle feed, or food for chickens. With the infiltration of American-style restaurants, corn is now a common side dish on their dinner tables.
• The flavor of eggs is not only affected by their freshness, but also by what the bird has eaten; grain is thought to give the best taste.

Numerous and extensive A–Z listings detail the backgrounds and uses of major food groups, including herbs and spices, fruit, nuts, and berries, types of pastas, and much more. The Gourmet Atlas features regional recipes utilizing the highlighted ingredients. So once you have learned where potatoes originated and how they spread from country to country, you can make authentic Swiss Potato Cakes. The Gourmet Atlas also includes lavish illustrations with more than 300 photographs and drawings, which help to tell the history of food. This colorful, elegant volume is an indispensable companion in the kitchen and a must for every home library. The Gourmet Atlas is for all of us whose interest in food does not end with our next meal. http://www.mcp.com/mgr

Here is the essential reference guide for everyone who is passionate about cooking, travel, and food. The Gourmet Atlas explores the origins of foods and traces their movements throughout the world. Learn where tomatoes were first eaten and what medicinal qualities the Egyptians thought certain spices had. Discover how chocolate arrived in America and why the French refused to eat potatoes. Relish in the history and rich detail of the foods we encounter every day. Satiate your appetite for knowledge about food with The Gourmet Atlas. 50 beautiful, full-color maps depict the history of major foodstuffs, tracing their movements across the world • Numerous and extensive A–Z listings detail the backgrounds and uses of major food groups, including herbs and spices, fruits and vegetables, types of grains, and much more • More than 300 lavish photographs and drawings tell the story of food throughout history • Authentic recipes featuring the highlighted ingredient bring you closer to the food's native and regional flavors So whether encountering an unusual ingredient or a common, everyday food, with The Gourmet Atlas you'll be able to answer the questions, "Where did this come from and how did it get here?"

For the gourmet in all of us, this one-of-a-kind thematic atlas explores the historical origins of favorite, everyday foods and exotic delicacies and, with world maps, shows where these foods originated and how they ended up on your dinner table. From Brussels sprouts to goat milk to sugar plums, almost every conceivable food is researched and presented in a high-end, beautiful format, complemented by detailed and accurate maps. Learn how butter, common to northern Europe but unliked in the olive-oil Mediterranean nations, became a contributing cause of the Reformation. Or, ponder the fate of corn — relished by Americans as a summer favorite on the cob, but until recently considered as pig food by most Europeans. Finally, within these pages, we have the answers to age-old questions: Are English muffins really from England? Are French fries really from France? Here, in this beautiful 4-color volume, is the perfect reference for all gourmets, all cooks, and everyone with an interest in food — an important addition for every kitchen, home, and library.

Susie Ward was born and raised in Southern California, but has been settled in England for the last 25 years. She concentrates on food, cookery, and travel writing and her appetite for learning about other cultures and cuisines is insatiable. Her books include The Art of the Picnic, Finger Food, Lebanese Cooking, Russian Cooking and, her latest, A Flavor of Provence. Claire Clifton is an American author, journalist, and artist who has lived in England since the late 1960s. She and her partner, Colin Spencer, farm two allotments in Winchelsea, a small coastal town, and together edited the anthology The Faber Book of Food. Jenny Stacey is a freelance food writer and stylist. She has worked for several major women's magazines styling features and testing and originating her own recipes. Mary Donovan is a cookbook editor at the Culinary Institute of America, New York and the author of two culinary careers books. During her editorial fellowship at the Institute she has carried out research on food purchasing and storage and healthy cooking methods that enhance the nutritional value of foods. Her experience includes several years as a private cook and as a proprietor of a catering company.

Introduction.

Herbs & Spices.

Grains & Bread.

Fish & Seafood.

Vegetables & Fungi.

Fruit & Nuts.

Meat & Poultry.

Dairy Products.

Oils & Vinegars.

Sugar, Honey, & Other Sweeteners.

Tea, Coffee, & Chocolate.

Index.

Acknowledgments.