We Need Diverse Ya Sale
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Original Essays | June 10, 2015

    Rob Hart: IMG The End of Apocalypse



    My plan here is to write about how New York City disappears out from under your feet. So I wanted to include a picture of Apocalypse Lounge, a bar... Continue »
    1. $10.47 Sale Trade Paper add to wish list

      New Yorked (Ash McKenna)

      Rob Hart 9781940610405

    spacer
Qualifying orders ship free.
$8.95
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Historical Food and Cooking

More copies of this ISBN

Pork: A Global History (Reaktion Books - Edible)

by

Pork: A Global History (Reaktion Books - Edible) Cover

 

Synopses & Reviews

Publisher Comments:

andldquo;Pork. The Other White Meat.andrdquo; The well known National Pork Board slogan doesnandrsquo;t begin to describe the many types of meat that fall under the umbrella of andldquo;pork.andrdquo; The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman Empire, it has also been the most widely eaten meatandmdash;it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America.
and#160;
Pork: A Global History follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared. Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high-end cookbooks as it became associated with the lower and middle classes. She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States. While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pigandrsquo;s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening. Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops.

About the Author

Katharine M. Rogers is a freelance writer living in Bethesda, Maryland, and the author of Cat in Reaktionandrsquo;s Animal series.

Table of Contents

1. The Ideal Meat Producer

2. Prejudices Against the Pig

3. Pork in Europe

4. Pork in the New World

5. Pork in the Far East

6. Today's Mass-produced Pork

Recipes

References

Select Bibliography

Websites and Associations

Photo Acknowledgements

Index

Product Details

ISBN:
9781780230405
Author:
Rogers, Katharine M.
Publisher:
Reaktion Books
Subject:
History
Subject:
Cooking and Food-Historical Food and Cooking
Copyright:
Edition Description:
Hardcover
Series:
Reaktion Books - Edible
Publication Date:
20120931
Binding:
HARDCOVER
Language:
English
Illustrations:
40 color plates, 20 halftones
Pages:
135
Dimensions:
7.75 x 4.75 in

Other books you might like

  1. Pudding: A Global History (Reaktion... Used Hardcover $8.95
  2. Lemon: A Global History (Reaktion... New Hardcover $18.00
  3. Herbs: A Global History (Edible) New Hardcover $17.00

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Metaphysics » Magic Witchcraft and Paganism

Pork: A Global History (Reaktion Books - Edible) Used Hardcover
0 stars - 0 reviews
$8.95 In Stock
Product details 135 pages Reaktion Books - English 9781780230405 Reviews:
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.