The Gourmet Atlas

by Donovan, Mary Deirdre; Stacey, Jenny; Clifton, Claire; Ward, Susie

• ISBN13: 9780028619880
• ISBN10: 0028619889
• Format: Hardcover
• Copyright: 1997-10-01
• Publisher: Houghton Mifflin Harcourt

Summary

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?"

Author Biography

Susie Ward was born and raised in Southern California, but has been settled in England for the last 25 years. She concentrates on food, cookery, and travel writing and her appetite for learning about other cultures and cuisines is insatiable. Her books include The Art of the Picnic, Finger Food, Lebanese Cooking, Russian Cooking and, her latest, A Flavor of Provence. Claire Clifton is an American author, journalist, and artist who has lived in England since the late 1960s. She and her partner, Colin Spencer, farm two allotments in Winchelsea, a small coastal town, and together edited the anthology The Faber Book of Food. Jenny Stacey is a freelance food writer and stylist. She has worked for several major women's magazines styling features and testing and originating her own recipes. Mary Donovan is a cookbook editor at the Culinary Institute of America, New York and the author of two culinary careers books. During her editorial fellowship at the Institute she has carried out research on food purchasing and storage and healthy cooking methods that enhance the nutritional value of foods. Her experience includes several years as a private cook and as a proprietor of a catering company.

Table of Contents

Introduction.

Herbs & Spices.

Grains & Bread.

Fish & Seafood.

Vegetables & Fungi.

Fruit & Nuts.

Meat & Poultry.

Dairy Products.

Oils & Vinegars.

Sugar, Honey, & Other Sweeteners.

Tea, Coffee, & Chocolate.

Index.

Acknowledgments.