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Janet Clarkson, "Pie: A Global History"

Apple pie. Pumpkin pie. Shepherd抯 pie. Chicken potpie. Sweet or savory, pies are beloved; everyone has a favorite. Yet despite its widespread appeal there has never been a book devoted to this humble dish梪ntil now.

Janet Clarkson in Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie抯 commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain抯 pork pie and Australia and New Zealand抯 endless varieties of meat pie to the Russian kurnik and good old-fashioned Americanapple pie.

This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.

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Sarah Moss, Alexander Badenoch, "Chocolate: A Global History"

Reaktion Books | 2009 | ISBN: 1861895240, 1861897030 | 128 pages | File type: PDF | 1,4 mb

Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, addictive, and powerful beyond anything that can be explained by its ingredients, and inChocolate Sarah Moss and Alec Badenoch explore the origins and growth of this almost universal obsession.

Moss and Badenoch recount the history of chocolate, which from ancient times has been associated with sexuality, sin, blood, and sacrifice. The first Spanish accounts claim that the Aztecs and Mayans usedchocolate as a substitute for blood in sacrificial rituals and as a currency to replace gold. In the eighteenth century chocolate became regarded as an aphrodisiac梩he first step on the road to today抯 boxes of Valentine delights. Chocolate also looks at today抯 mass-production of chocolate, with brands such as Hershey抯, Lindt, and Cadbury dominating our supermarket shelves.

Packed with tempting images and decadent descriptions of chocolate throughout the ages, Chocolate will be as irresistible as the tasty treats it describes.

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Colleen Taylor Sen, "Curry: A Global History"

Books | 2009 | ISBN: 1861895224, 1861897049 | 128 pages | File type: PDF | 1,1 mb

Curry is one of the most widely used梐nd misused梩erms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question, 揥hat is curry???by giving a lively historical and descriptive account of a dish that has many incarnations.

In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how this widely used spice has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, her chronicles include the elegant, complex curries of Thailand; the exuberant curry/rotis of the Caribbean; kari/raisu, Japan抯 favorite comfort food; Indonesian gulais and rendang; Malaysia抯 delicious Nonya cuisine; and exotic Western hybrids such as American curried chicken salad, German currywurst, and Punjabi-Mexican-Hindu pizza. Along the way, Sen unravels common myths aboutcurry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works, historical and modern recipes, and illustrations depicting curry dishes and their preparations.

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