Description:
Buyer beware: once you've started leafing through the pages of The Gourmet Atlas, you probably won't be able to put it down. It is more than just a book about food; within the atlas's pages you'll discover the historical origins of various foods, their political and cultural ramifications, and their positions in the societies in which they're found. Ancient Egyptians, for example, eschewed the bean because they considered it impure, while the Romans believed that the souls of the dead resided in beans, so eating them was akin to cannibalism. The Gourmet Atlas reveals that there are 13 kinds of honey, explains the difference between Italian and French cheeses, and discusses the origins of the cucumber. It includes A-Z listings that detail the backgrounds and uses of major food groups, plus herbs, spices, fruits, nuts and berries, and more. As if that weren't enough, there are also regional recipes scattered throughout the book and illustrations--more than 300 photographs and drawings--that make each page a joy to view as well as to read. The Gourmet Atlas really is the definitive roadmap to the world of food--just don't read it when you're hungry!
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