The Gourmet Atlas

The Gourmet Atlas

Book - 1997
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Here is the essential reference guide for everyone who is passionate about cooking, travel, and food. The Gourmet Atlas explores the origins of foods and traces their movements throughout the world. Learn where tomatoes were first eaten and what medicinal qualities the Egyptians thought certain spices had. Discover how chocolate arrived in America and why the French refused to eat potatoes. Relish in the history and rich detail of the foods we encounter every day. Satiate your appetite for knowledge about food with The Gourmet Atlas. 50 beautiful, full-color maps depict the history of major foodstuffs, tracing their movements across the world * Numerous and extensive A-Z listings detail the backgrounds and uses of major food groups, including herbs and spices, fruits and vegetables, types of grains, and much more * More than 300 lavish photographs and drawings tell the story of food throughout history * Authentic recipes featuring the highlighted ingredient bring you closer to the food's native and regional flavors So whether encountering an unusual ingredient or a common, everyday food, with The Gourmet Atlas you'll be able to answer the questions, "Where did this come from and how did it get here?"
Publisher: New York : Macmillan, c1997
ISBN: 9780028619880
0028619889
Branch Call Number: REF 641.3 War 3558ad 1
Characteristics: 224 p. :,col. ill., col. maps
Additional Contributors: Clifton, Claire
Stacey, Jenny

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