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- Local Warehouse Cooking and Food- Historical Food and Cooking

Pudding: A Global History (Reaktion Books - Edible)

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

 

Synopses & Reviews

Publisher Comments:

Pudding usually brings to mind flavors like chocolate, vanilla, and tapioca, but prepackaged pudding cups don’t even scratch the surface of global pudding varieties—the term can denote dishes containing candied fruits and nuts or even frugal blends of little more than flour and suet. Pudding: A Global History explains how puddings developed from their early savory, sausage-like mixtures into the sweet and sticky confections we are now familiar with, and he describes how advances in kitchen equipment have changed puddings over time.
 
Tackling blood, bread, rice, batter, and vegetable puddings, Jeri Quinzio describes the diverse ways cooks around the world make their puddings and how versions from different countries vary—England’s rice pudding, for instance, is flavored with vanilla, nutmeg, or cinnamon, whereas in India it is made with nuts or raisins. In addition to investigating the history of puddings on the dining table, Quinzio also looks at the prominent place puddings have had in novels, poems, songs, and cartoons. He shows how authors and artists like Anthony Trollope, Robert Burns, and George Cruikshank have used puddings to illustrate their characters’ sorrows, joys, and even political leanings. Bursting with choice morsels about puddings past and present, this is a book for fans of blood pudding and plum pudding alike.

About the Author

Jeri Quinzio is a freelance writer specializing in food history and the author of Of Sugar and Snow: A History of Ice Cream Making.

Table of Contents

Introduction

1. A Pudding Chronology

2. Puddings in Black and White

3. Meat Pudding

4. Suet Pudding

5. Christmas Pudding

6. Hasty Pudding

7. Bread Pudding

8. Rice Pudding

9. Batter Pudding

10. Vegetable Pudding

11. The Once and Future Pudding

Recipes

References

Select Bibliography

Websites and Associations

Acknowledgements

Photo Acknowledgements

Index

Product Details

ISBN:
9781780230429
Author:
Quinzio, Jeri
Publisher:
Reaktion Books
Subject:
History
Subject:
Cooking and Food-Historical Food and Cooking
Edition Description:
Hardcover
Series:
Reaktion Books - Edible
Publication Date:
20120931
Binding:
HARDCOVER
Language:
English
Illustrations:
40 color plates, 20 halftones
Pages:
149
Dimensions:
7.75 x 4.75 in

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Related Subjects

Cooking and Food » Desserts and Candy » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking

Pudding: A Global History (Reaktion Books - Edible) New Hardcover
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