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Other titles in the Reaktion Books - Edible series:Offal: A Global History (Reaktion Books - Edible)by Nina Edwards
Synopses & ReviewsPublisher Comments:“Offal” has the same pronunciation as “awful”—an appropriate homophone, given that offal comprises the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts, and every unmentionable in between. Yet as Nina Edwards shows in this intriguing history, offal has been consumed and enjoyed across ages and continents, often hidden by the rich variety of terms—like fois gras and sweetbread—that have evolved to veil their origins. Edwards dissects the complicated relationship we have with offal and the extreme reactions it inspires, asking if we can enjoy a pig’s heart, a cow’s eyes, or a sheep’s brain when it reminds us so viscerally of our own flesh and blood. She explores the offal dishes that are specific to regional cuisines and holidays, such as Scottish haggis, Jewish chopped liver, and Southern states’ chitterlings. As she reveals, offal is a food of contradictions—it is high in nutrients but also dangerously high in cholesterol, and it can range from expensive haute cuisine to a cheap alternative for the impoverished. From tongue in Sichuan and gizzard stew in Rio de Janeiro to spicy cartilage in Calcutta, Offal sheds new light on the sometimes stomach-churning foods we consume. About the AuthorNina Edwards is a freelance writer and actor living in London, UK, and the author of On the Button: The Significance of an Ordinary Item. Table of ContentsIntroduction 1. Definitions and Ideas 2. The Offal Tradition 3. The West 4. Macho Status 5. As Ritual 6. As Medicine 7. Leftovers Recipes References Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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Cooking and Food » Reference and Etiquette » Historical Food and Cooking
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