A01=Jan Davison
Age Group_Uncategorized
Age Group_Uncategorized
Author_Jan Davison
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brine
cabbage
Category1=Non-Fiction
Category=WB
Category=WBW
ceviche
condiments
consuming
consumption
COP=United Kingdom
cuisine
culinary
deadly puffer fish
Delivery_Delivery within 10-20 working days
dill
eat
eating
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fermentation
fermented
food studies
foods
global history
herrings
historical context
international
juices
Language_English
PA=Available
pickle
pickling
preservation
preserved
Price_€10 to €20
probiotic
PS=Active
relish
sauerkraut
SN=Edible
softlaunch
spicy
sweet
vegetables
worldwide
Product details
- ISBN 9781780239194
- Dimensions: 120 x 197mm
- Publication Date: 11 Jun 2018
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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Pickles are a global food: from the fiery, fermented kimchi of Korea and Japan’s salty tsukemono, to the ceviche and escabeche of Latin America, Europe’s sauerkraut and America’s dill pickles. They are also a modern food. Growing interest in naturally fermented vegetables – pickles by another name – means that today, in the early twenty-first century, we are seeing a renaissance in the making and consumption of pickles.
Across continents and throughout history, pickling has been relied upon to preserve foods and add to their flavour; and in these health-conscious times they have acquired a new significance. Traditionally fermented pickles are probiotic and possess anti-aging and anti-cancer properties; while pickle juice cures hangovers, prevents muscle cramps in athletes and reduces sugar spikes in diabetics.
In Pickles, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilisations to the present day. Discover the art of pickling mastered by the ancient Chinese, find out why Korean astronaut Yi So-yeon took fermented cabbage into space, learn how the Japanese pickle the deadly pufferfish, and uncover the pickling provenance of that most popular of condiments, tomato ketchup. In this globe-trotting book, Davison discovers how pickles have been omnipresent in our common quest, not only to conserve, but to create foods with relish.
Jan Davison lives and works in London. Her first book, English Sausages (2015), explored the little-known culinary history of England’s sausages and puddings.
