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eBook editionsBeans: A Historyby Ken Albala
Synopses & ReviewsPublisher Comments:Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture around the globe. As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean's status as seat of the soul (at least, that's what Pythagoras thought) to seed of sin (or so said St. Jerome, who forbade nuns to eat beans because they "tickle the genitals"), Beans is a ripping tale of a truly magical fruit. About the AuthorKen Albala is Professor of History at the University of the Pacific in Stockton, California. He is the author of many books on food including Eating Right in the Renaissance and The Banquet: Dining in the Great Courts of Late Renaissance Europe. Table of ContentsPreface, Acknowledgements and Note on Recipes * 1. Introduction * 2. Lentils - Fertile Crescent * 3. Lupines - Europe and Andes * 4. Favas - Europe * 5. Peas, Chickpeas and other Peas, Cajanus (congo pea) * 6. Oddballs * 7. Mung and the Vignas - India * 8. Black-eyed Peas - Africa, Soul Food * 9. Phaseolus vulgaris - Mexico and the World * 10. Limas and the lesser Phaseoli - Andes * 11. Tepary beans - Native Americans * 12. Soy - China, Japan and the World * Bibliography * Index What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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