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More copies of this ISBN

This title in other editions

In the Devil's Garden: A Sinful History of Forbidden Food

by

In the Devil's Garden: A Sinful History of Forbidden Food Cover

 

Synopses & Reviews

Publisher Comments:

Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages — and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, there is often an astonishing tale to tell. Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony "course" invites the reader to an ancient Roman dinner party where nearly every dish served — from poppy-crusted rodents to "Trojan Pork" — was considered a crime against the state. While the vice known as Sloth introduces the sad story of "The Lazy Root"” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God's way of punishing the Irish for eating a food that bred degeneracy and idleness.

Filled with incredible food history and the author's travels to many of these exotic locales, In the Devil's Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden "chocolate champagnes" of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

Synopsis:

Written with the same humor and quirky world view Allen displayed in The Devil's Cup, this new book on good and evil foods, through the author's extraordinary and exhaustive research, will appeal to food lovers, culinary historians, history buffs, amateur anthropologists, and armchair travelers alike.

Synopsis:

Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world.

From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, there is often an astonishing tale to tell. Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was Gods way of punishing the Irish for eating a food that bred degeneracy and idleness.

Filled with incredible food history and the authors travels to many of these exotic locales, In the Devils Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

About the Author

Stewart Lee Allen is also author of The Devil's Cup: A History of the World According to Coffee, which was published in more than six countries. He was born in California and has lived in Calcutta, Paris, Katmandu, and Sydney. He lives in Brooklyn.

Product Details

ISBN:
9780345440167
Editor:
Smetanka, Dan
Author:
Smetanka, Dan
Author:
Allen, Stewart Lee
Publisher:
Ballantine Books
Location:
New York
Subject:
Cookery
Subject:
Menus
Subject:
History
Subject:
Gastronomy
Subject:
Food habits
Subject:
Food habits -- History.
Subject:
Cooking and Food-Historical Food and Cooking
Edition Number:
1st trade pbk. ed.
Edition Description:
Trade paper
Series Volume:
30591.
Publication Date:
20030331
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
354
Dimensions:
8.24x5.58x.87 in. .64 lbs.

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Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking

In the Devil's Garden: A Sinful History of Forbidden Food Used Trade Paper
0 stars - 0 reviews
$16.00 In Stock
Product details 354 pages Ballantine Books - English 9780345440167 Reviews:
"Synopsis" by , Written with the same humor and quirky world view Allen displayed in The Devil's Cup, this new book on good and evil foods, through the author's extraordinary and exhaustive research, will appeal to food lovers, culinary historians, history buffs, amateur anthropologists, and armchair travelers alike.
"Synopsis" by , Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world.

From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, there is often an astonishing tale to tell. Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was Gods way of punishing the Irish for eating a food that bred degeneracy and idleness.

Filled with incredible food history and the authors travels to many of these exotic locales, In the Devils Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

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